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Oreo macaron shells and homemade cookies and cream ice cream come together to make the most delicious summer treat! You won’t be able to put these Oreo Ice Cream macarons down!
So far in our ice cream macarons series we have made: Mango Chamoy Ice Cream Macarons, Strawberry Crunch Ice Cream Macarons, Toasted Coconut Ice Cream Macarons, and Nutella Ice Cream Macarons. Now it’s time for Oreo Ice Cream Macarons!
I was surprised at how quickly the 3 ingredient ice cream came together and how beautiful the macaron shells made with crushed Oreos turned out.
Keep reading to learn more about the recipe!
You'll Need:
Equipment
- Stand/Hand mixer with whisk attachment
- Food processor
- Spatulas
- Quarter/Half sheet pan pans
- Round cookie cutter
- Piping bag
- Round piping tip
- Macaron silicone mat/template
- Parchment paper
No food coloring needed for this recipe but if you’d like to use food coloring I recommend colors by The Sugar Art. Use affiliate code dayalatreats for 10% off your purchase.
Ice Cream
- Heavy whipping cream
- Sweetened condensed milk
- Crushed Oreos
Macaron Shells
- Almond flour
- Powdered sugar
- Crushed Oreos(without the filling)
- Egg whites
- Granulated Sugar
Making the Ice cream
- Crumble 12 Oreos with a food processor or crush them in a ziplock bag with a rolling pin.
- Whip the heavy cream on medium speed until it reaches stiff peaks. Add the sweetened condensed milk and mix until combined. Add the crumbled Oreos and combine.
- Transfer the mixture to a quarter sheet pan and spread out with the spatula to form an even layer. Cover well and freeze for 4-6 hours or over night.
Cookies and Cream Macaron shells
- Line half sheet pan with a silicone mat or parchment paper with a template. (For these I used a template 1.8 in ((4.6 cm)) in size).
- Remove the filling from 2 Oreos and process the cookies to a fine powder using a food processor.
- Weight out the almond flour + powdered sugar+ powdered Oreos into the same bowl and sift. Set to the side.
- Whip the egg whites with a pinch of salt until frothy then gradually add the granulated sugar. Whip the egg whites until they reach stiff peaks.
4. Once the egg whites have reached stiff peaks, add in half of the dry ingredients.
5. Fold until you no longer see dry ingredients then add the rest of the dry ingredients and fold until you reach a glossy and flowing batter.
6. Pour the batter into a piping bag fitted with a round tip.
7. Pipe the macaron shells onto the mat and gently tap the tray a few times to release any air bubbles. Pop air bubbles that show on the surface with a toothpick.
8. Let the macarons rest until they form a skin then bake in a preheated oven (300 F, 150 C ) for 20-22 minutes.
9. Allow them to cool down before removing them from the tray and pair them together.
Assembling the Ice Cream Macarons
- Cut out disks of the ice cream with the cookie cutter. (For these I used a cookie cutter 1.5 in, 3.81 cm in size)
Place the ice cream onto the flat side of one macaron shell. Gently place the other macaron shell on top.
- Using a small dollop of melted chocolate attach an Oreo on top of the macarons. *Optional*
Storing your Ice Cream Macarons
Gently place the ice cream macarons in an airtight container.
Store the macarons and the remaining ice cream in the freezer up to a month.
To enjoy your macarons, allow them to come to room temperature for 10 minutes. The longer they mature(longer time in freezer) the yummier they will taste!
Other Ice Cream Macaron Recipes to Try
Let me Know what you think!
If you try this recipe please tag me on my socials @dayalatreats
I’d love your feedback, don’t hesitate to reach out with any questions you may have or to suggest the recipes you’d like me to create in the future.
OREO ICE CREAM MACARONS
12
ice cream macaronsOvernight
1.5
HoursOreo macaron shells and homemade cookies and cream ice cream come together to make the most delicious summer treat! You won't be able to put these Oreo Ice Cream macarons down!
Ingredients
- Ice Cream
300 ml | 10 oz Heavy whipping cream
198 g | 7 oz Sweetened condensed milk
12 crushed oreos
- Macarons
100 g | 3.5 oz Almond flour
135 g | 4.8 oz Powdered sugar
10 g (2 cookies) Powdered Oreo cookies with no filling
85g | 3 oz Granulated sugar
85 g | 3 oz Aged egg whites
Directions
Gather all needed ingredients and materials.
Crush the Oreos in a food processor or place them in a ziplock bag and crush with a rolling pin.
In a cold mixing bowl whip the heavy cream to stiff peaks. Add the sweetened condensed milk and combine. Add the crushed Oreos and combine.
Transfer the ice cream mixture to a quarter sheet pan and spread out with a spatula to form an even layer. Add additional crushed Oreos for extra texture. Cover well and chill for 4-6 hours or overnight.
- Macarons
Remove the filling from 2 Oreos and process them to a fine powder.
Sift the almond flour, powdered sugar, and Oreo powder into a mixing bowl. Combine and set aside.
Add the egg whites and a pinch of salt to the stand mixer bowl and whip with he whisk attachment until frothy.
Gradually add in the granulated sugar whipping 15-30 seconds in between each addition. Whip to stiff peaks.
Add half of the dry ingredients into the meringue and fold until there's no more visible dry ingredients.
Add the second half of dry ingredients, and fold until you reach a smooth and flowing batter. It should fall off the spatula in a ribbon like form.
Pour the batter into a piping bag fitted with a round tip. Pipe the macarons onto the parchment paper or silicone mat using a template. Tap the tray 1-2 times to release any air bubbles. Pop any visible bubbles with a toothpick.
Let the macarons rest for 15-30 minutes then bake for 20-22 minutes in a preheated oven (300F, 150C).
Allow them cool down completely before removing them from the tray. Pair same size shells together.
Cut out disks of the ice cream using a cookie cutter. Place the ice cream on the flat side of one macaron shell and gently cover with the other macaron shell.
Melt some chocolate and use it to attach an Oreo to the top of the macaron shell. (Optional)
Store the assembled ice cream macarons in an airtight container. Any leftover ice cream can be stored in the freezer up to a month. Use for a future batch of macarons or enjoy by itself.
NOTES
- You are able to double this recipe.
- Aged egg whites refers to cracking the eggs a day before you make the macarons, covering them and placing them in the fridge over night. They are taken out of the fridge 30 minutes to an hour before starting the recipe. Read why I do this in my Beginner French Macarons post. I have always done this and will continue to. If you find that you don't need to age your egg whites that's awesome!
