Ice Cream Cone Macarons

FILED IN: Filling, Seasonal, Unique


My Grandfather at every family reunion would tell us the same phrase, and no matter how many times he told it, myself along with my dozens of cousins loved it.  He would say, “You scream, I scream, we all scream for ice cream,” and then he would take us to McDonald’s where all of us young cousins got a Happy Meal and an ice cream cone. My grandfather, Sterling Sessions, is 95 years old now and memories like these keep him young in my mind.

So to bring back those carefree days of summer nights and Happy Meals, let’s make some macarons with the same crunch and fun and candy and wow-I-get-to-do-nothing-tomorrow flavors. Ice Cream Cone Macarons bring the essence of lazy days and warm summer nights to your dessert bar.

Ingredient List for Decorating:

  • Sugar waffle cones, crushed
  • White chocolate for dipping shells
  • Sprinkles! We used this Sweetapolita mix
  • Coldstone Ice Cream coffee creamer YES! this is a thing.
  • Macaron shells, obviously
  • Ice Cream-flavored Buttercream (recipe below)
  • Any ice cream toppings you prefer: caramel, nuts, fudge — the sky is the limit

Friendly disclaimer: I try to use decorettes that are not so hard and crunchy, so people don’t break their teeth on the sprinkles. Trust me, the waffle cones are crunchy enough.

One fun thing to make these special is to dip the top shells in white chocolate.  That’s what all the decorative toppings will stick to, so I thought I’d give you some tips on that process.

Three tips for dipping your macaron shells:

  1. Use a small, shallow bowl. Seems like a simple tip but it is easier to dip in a shallow bowl,  and you don’t need to use as much chocolate to get a good puddle for dipping.
  2. If you will dip your macs in chocolate, make sure you use a compound chocolate and not a coveture chocolate. Compound chocolate can melt easily in the microwave, will harden when it cools, and doesn’t require tempering like coveture chocolate does. (Want to know more about this? Read it on Orson Gygi’s blog.)
  3. Let the chocolate cool down a bit. It will cut down on the runniness and cut down on the drying time. In addition, make sure to add your crushed waffle pieces and sprinkles immediately after dipping. Once that chocolate cools, nothing will stick. Trust me.

Now let’s talk filling.  This is where it gets good. Shown in the photo above are three filling ideas for the perfect Ice Cream Macs.

Fillings, beginning at the top:

  1. We first piped around the outer edge of our macs, using the Ice Cream Buttercream recipe (below).  Then we used a squirt of caramel and sprinkled some chopped peanuts over the caramel.  The salty with the sweet is a winning combination.
  2. Fudge and sprinkles were up next. We took a basic jar of fudge found in the ice cream section of the grocery store, and spooned a little bit in the well created by the piping.  Then we topped that fudge-y goodness with some colorful sprinkles.
  3. The third variation is kept simple. We piped our Ice Cream Buttercream all over the bottom shell, then sprinkled it with Nerds candy sprinkles. It is a little bit of sweet, a little bit of tangy, and a large bit of good!

Once you make the Ice Cream Buttercream, it will keep for a couple of weeks in the fridge.

For the Tara Teaspoon collab:

I used the Chocolate Coconut Ice Cream recipe from her website. Here is how I adapted my Ice Cream Buttercream to match her delicious ice cream flavor.

1 cup ice cream buttercream (recipe below)
2 Tbsp. Hershey’s chocolate syrup
1 Tbsp. toasted shredded coconut
1 Tbsp. mini chocolate chips

Throw these in the buttercream mix until blended.  Cut a hole a bit bigger on a tipless piping bag.  Add the above mixture to the bag, and pipe as usual. Delicious!

Ice Cream-flavored Buttercream

The perfect ice cream flavored buttercream for a fun summery taste in your macarons.
Prep Time 7 mins
Total Time 7 mins
Course Dessert
Cuisine American
Servings 3 dozen


  • Mixer


  • 1/2 cup unsalted butter
  • 250 grams powdered sugar
  • 1/2 tsp. clear vanilla extract
  • 1 pinch salt
  • 1-3 tbsp. Cold Stone Ice Cream Coffee Creamer


  • Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
  • Add in 1 Tablespoon Cold Stone Ice Cream Coffee Creamer.
  • Measure out the powdered sugar on a food scale. Slowly add to the mixture, one cup at a time. Pro Tip: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise it will fly all over the kitchen.
  • NOTE: If the buttercream is too stiff, add more Ice Cream Coffee Creamer, 1 Tablespoon at a time, but no more than 3 Tablespoons in total.

SweetMacShop Macaron Shells

Here is our famous recipe for macaron shells. Please read through carefully before beginning. Cook time: 20 minutes.


  • baker's half sheet pans: high quality baking sheets with rimmed edges
  • KitchenAid stand mixer
  • parchment paper or silpat baking mats (with macaron template)
  • oven thermometer
  • piping bag
  • Wilton Tip #12
  • food scale that will measure in grams or ounces
  • scribe (a sharp, pointed tool), or a toothpick
  • digital minute timer


  • 160 grams egg whites room temperature
  • 88 grams granulated sugar
  • 256 grams powdered sugar
  • 200 grams almond flour
  • 1 tsp. clear vanilla extract


  • Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
  • Measure out your granulated sugar in a small bowl; set aside.
  • Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
  • Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
  • Add the clear vanilla extract.
  • Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
  • When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
  • When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
  • Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick...but can flow like a ribbon.
  • BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
  • Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
  • NOTE: if you will be using parchment paper -- search for online -- then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
  • Once the full pan is piped, gently (or aggressively--no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
  • PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
  • PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
  • Bake for 20 minutes.
  • Once out of the oven, DO NOT -- I repeat -- do not remove from pan until they are completely cooled.
  • This recipe yields 36-42 completed cookies (about 72-84 shells).


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