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Chocolate Macaroon Ice Cream Sandwiches with Caramel Ice Cream Recipe

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Chocolate Macaroon Ice Cream Sandwiches with Caramel Ice Cream
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Ingredients
10
Count
Nutrition
1187
Calories
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Ingredients:

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 6 large egg yolks
  • 2 cups whole milk
  • 1 vanilla bean , split lengthwise
  • 2 2/3 cups powdered sugar
  • 1 1/4 cups almonds (about 6 oz)
  • 4 large egg whites

Directions:

  1. For Ice Cream: Stir 1 1/4 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually add 2 cups cream. Return to low heat. Stir until caramel is smooth.
  2. Whisk yolk and 1/4 cup sugar in large bowl until very thick and pale, about 2 minutes. Combine 2 cups cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Gradually whisk into yolk mixture. Return to pan and stir over medium heat until custard thickens and coats spoon, about 4 minutes (do not boil). Remove from heat. Mix in caramel. Strain into bowl. Chill until cold, stirring often.
  3. Freeze custard in ice cream maker. Transfer ice cream to bowl; freeze overnight or up to 3 days.
  4. For Macaroons: Preheat oven to 375°F. Line 2 large baking sheets with parchment. Finely grind 1 cup powdered sugar and almonds in processor. Transfer to large bowl. Mix in 1 2/3 cups powdered sugar and cocoa. Beat egg whites in medium bowl until soft peaks form. Fold into nut mixture in 2 additions.
  5. Spoon batter into large pastry bag fitted with 1/2-inch plain tip. Pipe onto prepared sheets in 1 1/2-inch rounds, spacing apart. (Batter will spread to about 2- to 3-inch rounds).
  6. Bake macaroons until puffed and dry-looking on top, about 12 minutes. Cool on sheets on racks. Using spatula, transfer macaroons to work surface.
  7. Spoon 1/4 cup ice cream onto flat side of each of 5 macaroons. Top each with flat side of another macaroon; press lightly. Place sandwiches on baking sheets; cover and freeze. (Can be made 1 day ahead.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1186.9 Kcal (4969 kJ)
Calories from fat 588.92 Kcal
% Daily Value*
Total Fat 65.44g 101%
Cholesterol 165.86mg 55%
Sodium 1033.43mg 43%
Potassium 2295.37mg 49%
Total Carbs 136.44g 45%
Sugars 91.07g 364%
Dietary Fiber 2.24g 9%
Protein 20.01g 40%
Vitamin C 0.5mg 1%
Iron 1.3mg 7%
Calcium 214.2mg 21%
Amount Per 100 g
Calories 334.09 Kcal (1399 kJ)
Calories from fat 165.77 Kcal
% Daily Value*
Total Fat 18.42g 101%
Cholesterol 46.69mg 55%
Sodium 290.89mg 43%
Potassium 646.11mg 49%
Total Carbs 38.4g 45%
Sugars 25.63g 364%
Dietary Fiber 0.63g 9%
Protein 5.63g 40%
Vitamin C 0.1mg 1%
Iron 0.4mg 7%
Calcium 60.3mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.7
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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