Frozen Macaroon Cream

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 dozen macaroons
  • Ā½ cup bourbon whiskey or cognac
  • 1 quart vanilla ice cream
  • 1 cup heavy cream
  • 1 tablespoon sugar


  1. Line a deep dish or silver bowl with all but two of the macaroons. Pour over them all but three tablespoons of the bourbon or cognac. Chill. Spoon the ice cream into the center and place in freezer until ready to serve.

  2. Whip the heavy cream and add the sugar and remaining whiskey. Spoon the whipped cream over the ice cream. Crumble the remaining macaroons and sprinkle them over all.

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