Strawberry Shortcake Macaron Ice Cream
Hi!
Well it sure is summer here in NYC and Erin and I realized just this AM that it’s #NationalIceCreamDay and although I’m not one to follow along with national days, this one stuck out because we just happen to make a ice cream a few weeks back + it’s nearly 100 degrees today and I would LOVE for someone to drop off some ice cream as I am not going outside!
We ran with the idea of using macaron shells that were either leftovers or didn’t bake up correctly. Yes, we still have batches that don’t come out correct, Ha! and with those, we hate to waste them. So we came up with turning them and the leftover/extra fillings into ice creams. Erin love Philadelphia-Style ice cream, due to it’s very easy-to-make base, so with thought this would be the best route. You could even do this with a no-churn recipe as well. The easier base will make for turning leftovers/extras even easier to always have home-made ice cream on hot AF days like today!
This macaron ice cream can have many different flavors by alternating the shell colors, adding different mix-ins that you have on hand, and even sprinkles. We thought this would be a great way to create versatile ice cream idea without having to “make” anything since it’s basically a 2-1 style baking day recipe. Since summer baking is a give-n-take with turning on the oven on those hot AF day, this concept will give you the most the best no-bake “I’m not heating up your kitchen” sweet treat!
As always, most of the components may be made ahead of time, which will make for an even easier baking day. Also, please check out my Good to Knows, where I have consolidated a bunch of tips for perfecting this particular recipe, as well as baking macarons in general. I hope you enjoy this ice cream as much as we did!
xo- Jase
…Good to Knows…
Rule of thumb: When there are few ingredients, always lean towards better quality as each ingredient will showcased more!
Even though it seems that the ice cream will be richer, do not attempt to make it with heavy cream alone. The higher percentage of butterfat in the cream tends to solidify, causing a flaky or grainy texture.
We thought this would be a great way to utilize leftover, damaged or test round macaron shells and extra fillings. This will make testing out macarons for the first time all that more enjoyable!
…Provisions…
For a full list of recipes, check out the Recipe Index
Strawberry Shortcake Macaron Ice Cream
…makes one liter / 9x5 loaf pan…
Ice Cream Recipe from The Perfect Scoop, adaptations by Cloudy Kitchen
Ice Cream Base
500ml (2 cups) heavy Cream
250ml (1 cup) whole Milk
150g (3/4 cup) granulated white sugar
1 tsp vanilla bean paste, or the seeds from one vanilla bean pod
pinch of kosher salt
Macaron Shells
leftover/broken macaron shells from strawberry shortcake macarons
Strawberry Filling
leftover filling from strawberry shortcake macarons
Pie Crumb
leftover pie crumb from strawberry shortcake macarons
…METHOD…
Ice Cream Base
In a small sauce pan, stir together the 240ml (one cup) heavy cream, sugar and salt. Over low heat, whisk mixture until the sugar is dissolved, and the milk mixture is warm, but not boiling. Approx 3-4 minutes.
Remove pan from heat, add remaining heavy cream, while milk and vanilla. Whisk everything until combine and pour into an air-tight container and place into the refrigerator until mixture is completely chilled. Approx 3-4 hours, ideally overnight. While the milk base is chilling, prepare the loaf pan or freezer friendly dish and place into the freezer to chill for Approx 3-4 hours, ideally overnight.
…ASSEMBLY and SERVE…
Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's instructions. Pour the well-chilled milk mixture into the ice cream maker and churn mixture according to the manufacturer's instructions. —The timing will depend on the type of machine and the temperature of the cream mixture.
Remove the loaf pan or freezer friendly dish from the freezer once the ice cream base has finished churning. Layer roughly a third of the ice cream in the bottom of the pan. Top with a layer of strawberry filling followed by swirling with a knife. Then a layer of macaron shells, and pie crumb. Follow these steps for the repeating layers and finish off with topping off the ice cream with an abundance/remainder of the mix-ins and additional sprinkles. Lightly cover with plastic wrap, and transfer back to the freezer until totally frozen, approx 5-6 hours, ideally overnight.
The ice cream is at its best when served within 12-24 hours of freezing. (Philadelphia-style ice cream tends to become grainy more quickly and is best eaten within a day or two of churning.) Enjoy!
Easiest skillet recipe, although a handful of steps, that will impress your dinner guests every time!