Matcha Ice Cream Sandwiches

With Easter just around the corner, these matcha chocolate ice cream sandwiches are a creative twist on chocolate eggs. However, these are a delicious treat to enjoy all year round with the green tea and chocolate forming an irrisistable combination.

Serves 8-12

Special Equipment

Ice cream maker


Green tea ice cream (yields 8-12 servings):

1-2 tbsp matcha, depending on flavour strength preference

1 cup whole milk

2 cups heavy whipping cream

¾ cup caster sugar

2 eggs

Double chocolate cookies (yields 24 cookies):

2 cups plain four

½ cup cocoa

½ tsp baking soda

½ tsp salt

180g butter, softened

⅔ cup cocoa powder

1 cup brown sugar

¼ cup caster sugar

1½ tsp vanilla extract

1 egg

1 egg yolk

1 cup chocolate chips


For the green tea ice cream, whisk matcha in a bowl to remove any clumps. Gradually add milk and whisk until matcha powder is completely dissolved.

Combine whipping cream and matcha mixture in a pot over medium-low heat. Stirring occasionally, cook for about 5 minutes until heated through.

Whisk the eggs in a bowl and add sugar to combine. Gradually pour hot matcha mixture into egg mixture and mix thoroughly. Pour mixture back into the pot.

Stir matcha mixture over medium-low heat until heated through, for about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled for at least 4 hours. Pour chilled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

For the double chocolate cookies, sift and combine flour, baking soda and salt in a bowl. In a large bowl, or a bowl of a mixer, beat the butter and sugars until creamy. Beat in vanilla and eggs until just combined. Fold in the dry ingredients. Add ¾ of the chocolate chips and mix into the batter.

Add the cookie dough to the centre of a sheet of baking paper. Shape the cookie dough into a log approximately 5cm in diameter. Roll up the sheet to cover the dough and refrigerate for 1 hour.

Preheat oven to 180°C. Line two oven trays with baking paper. Cut the cookie dough log into 2cm slices and place on trays. Bake for 13 minutes. Remove trays and top with remaining chocolate chips, pressing them into the cookies gently. Bake for a further 8 minutes. Cool on trays for 5 minutes before cooling completely on a wire rack.

Once ice cream is set, assemble the ice cream sandwiches by placing a scoop of ice cream onto the underside of a cookie. Top with another cookie to complete the sandwich.

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