Bursting with apricot, fig, and pistachio macaron chunks, this no-churn chopped macaron vanilla bean ice cream is a frozen treat lover’s dream!
Besides the fame (not) and fortune (definitely not), it’s getting to meet other food bloggers and gaining inspiration from them.
Case in point … my friend Amrita of The Sweet Art.
Amrita recently posted a new recipe she created for ice cream swirled with crushed macarons … and she happened to post it on the same day that I was pondering what to make for this month’s Foodie Extravaganza theme … which just happened to be ice cream.
Coincidence? I THINK NOT!
In addition to posting fabulous ice cream recipes on her blog, Amrita is also a master macaron maker (say that three times really fast). I first had Amrita’s amazing macarons — you know, those adorable meringue-based French cookies that come in a rainbow of colors and flavors — at a food blogger potluck a few years ago, and then she taught me and a number of other St. Louis food bloggers how to make them at a super fun macaron class at a local kitchen store (though I’ve yet to make them myself).
Pausing this blog post to add “make macarons” to my foodie bucket list.
Done. Now back to the recipe.
Faithful readers of Rhubarb and Honey know that I recently made a no-churn mocha ice cream that I kind of went bonkers for. Seriously, I fell in love with both the flavor and the process … one bowl and no churning? Heck, yeah!
I decided to use that same process to create a vanilla base for this recipe, and it worked like a charm. Heavy cream + sweetened condensed milk + vanilla bean paste = creamy and dreamy vanilla ice cream goodness. Once I had a delicious base in hand, I stirred in some chopped apricot, fig, and pistachio macarons, then tucked the sweet concoction into the freezer to let the magic happen … and it was magic indeed.
With each spoonful, rich and creamy vanilla ice cream gives way to bright bursts of apricot, fig, and pistachio … and the macaron chunks somehow manage to retain their classic chewy texture, which adds a bit of fun to every bite. This is another ice cream winner, my friends.
Oh, since not everyone who reads this blog has access to Amrita’s macarons — and since I’ve never actually made them myself — I used Trader Joe’s frozen macarons in this recipe, and they worked beautifully. But, if you happen to be in St. Louis, you should check out Amrita’s business, Mila, Sweets … seriously, the macaron flavor combinations Amrita creates are out of this world, and she makes lots of other goodies too!
Now, go get some macarons and make this ice cream … and if you want to serve it in cute bowls with super cute wooden spoons, check out Sucre Shop, the brainchild of my friend, Brooke.
Man, I’ve got some talented friends, y’all!
- 1¼ cups heavy whipping cream
- ⅔ cup sweetened condensed milk
- 1 teaspoon vanilla bean paste
- 12 macarons, chopped into quarters
- In a large bowl, combine the whipping cream, sweetened condensed milk, and vanilla bean paste.
- Using a hand mixer, beat the ingredients together until thoroughly combined and soft peaks form (pausing to wipe down the sides of the bowl occasionally), about 8 minutes.
- Stir the chopped macarons into the ice cream base, then divide the mixture among two 1-pint airtight containers. Freeze for at least 6 hours or overnight.
- Serve directly from the freezer.
And of course, feel free to us any flavor macarons you like in this recipe!
So, stick around to get the scoop on more delightfully delicious ice cream recipes from my fellow Foodie Extravaganza participants … and thanks to Camilla of Culinary Adventures with Camilla for hosting!!
- Chocolate Decadence Ice Cream by A Day in the Life on the Farm
- Chocolate Malted Whopper Ice Cream by My Daylights
- Crushed Pineapple Ice Cream by Food Lust People Love
- Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
- Éma’a (Syrian Ice Cream) by Tara’s Multicultural Table
- Fruity Fruit Popsicles by The Freshman Cook
- Lemon Basil Ice Cream by Our Good Life
- Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
- Maple Bacon Ice Cream by Cooking With Carlee
- No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
- No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
- No Churn Reese’s Chocolate Peanut Butter Ice Cream by Ninja Baker
- Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
- Peach Cobbler Ice Cream by Cherishing a Sweet Life
- Rhubarb Ice Cream by From Gate to Plate
- Root Beer Barrel Ice Cream by Cindy’s Recipes and Writings
- Tahini and Lemon Curd Ice Cream by Sew You Think You Can Cook
- The Bees’ Knees Semifreddo by Culinary Adventures with Camilla