Matcha Ice Cream Sandwiches Recipe
Enjoy a delightful twist on a classic treat with Matcha Ice Cream Sandwiches, featuring rich, creamy matcha ice cream nestled between two chewy cookies. Perfect for celebrating warmer days, these sandwiches combine the earthy flavor of matcha with a sweet, satisfying crunch, making them an irresistible dessert.
This recipe combines two of our all-time favorites: Green Tea Cookies & Green Tea Ice cream. It takes a few steps, but the final product is well worth it! Yu Matcha can be subbed for Yu Sencha.
>> Learn More: Matcha vs. Sencha
For those with caffeine sensitivity, Yu offers decaffeinated versions as well.
>>Read More: Exploring Decaffeinated Green Teas
Matcha Ice Cream Sandwiches
Savor the delicious combination of creamy matcha ice cream and chewy cookies with Matcha Ice Cream Sandwiches, a perfect treat for warm days. These sandwiches offer a unique blend of earthy and sweet flavors, creating an irresistible dessert.
- Author
- Kiyomi Koike
- Prep Time
- 7-9 minutes
- Cook Time
- 6 hours
- Servings
- 6
- Category
Dessert
- Cuisine
Fusion
Ingredients
- 2 c Heavy Cream
- 14 oz Sweetened Condensed Milk
- ⅓ c Butter, unsalted
- ¼ c + 2 tsp Yu Matcha Powder, divided
- ⅓ c Shortening* or Solid Coconut Oil
- 1 tsp Baking Powder
- 1 Egg
- 1 tsp Coconut Extract
- 2 c Flour
Directions
- Combine heavy cream, sweetened condensed milk and ¼ cup Yu Matcha Powder.
- Using an electric mixer, whip on high speed until soft peaks form.
- Cover tightly and freeze until ready to use, about 6-7 hours.**
- Preheat oven to 375° F.
- Beat unsalted butter and shortening/solid coconut oil. Add sugar and baking powder. Beat until combined.
- Beat in 1 egg and coconut extract. Stir in flour and 2 tsp Matcha.***
- Roll half the dough on a lightly floured surface to a 1/4″ thick. Using a 4″ biscuit cutter (if you don’t have one, use a major jar lid), cut into rounds.
- Place on an ungreased cookie sheet. Bake for 7-9 minutes.
- Once cookies have cooled completely, stack them according to size, 2 cookies per stack.
- Spread about 1″ thick of ice cream on the bottom one cookie. Don’t worry about the ice cream being perfectly level. Place the other cookie on top (bottom facing the ice cream) and squish together. Use the palms of your hands to prevent the cookie from breaking.
- Using the back of a butter knife or a spatula, clean the edges of the cookie.
- Wrap each sandwich in plastic wrap.
- Return to freezer until the ice cream is solid (about 1-2 hours).
