- 16 large macaroon shell
- 2 pints heavy cream
- 22oz. Dark chocolate
- 1 ½ cups brown sugar
- 2 pints dark beer
- 1 -cup roasted pecan nut
- 1-cup mini marshmallow
- 1-cup milk chocolate
- 2- cups whipping cream
- 3 tablespoons confectioners’ sugar
Using a small pot, add one pint of cream, dark chocolate, brown sugar and dark beer, while stirring gently, bring the mix to a single boil. Set aside and let cool down.
Using an ice cream maker, freeze the ice cream. When ready, by hand, stir in the roasted pecans and the mini marshmallow. Using a ring, the size of the macaroons, mold 8 ice creams “patty” about ½ inch thick and place into the freezer for 15 minutes.
On a sheet pan lay down 8 macaroons cookies upside down. Top each cookie with an ice cream patty, top with the remaining 8 macaroons cookies (just like a small ice cream burger). Squeeze the 2 cookies delicately together and transfer the sheet pan into the freezer for 15 minutes minimum.
Melt the milk chocolate in a water bath, add 2 tablespoons dark beer and 2 tablespoons of cream, and stir gently until the sauce is very smooth. Keep warm until serving.
Whip the cream with the powder sugar until soft. Refrigerate until serving.
Serve the macaroons on a chilled platter, with a small bowl of soft whip cream and a creamer filled with the warm chocolate sauce.