These easy-to-make Matcha Ice Cream Sandwiches feature vanilla ice cream sandwiched in between 2 layers of green tea-flavoured cake. The perfect treat for summer!
Do you remember what you did as a kid in the summer?
My summers were filled with my brother and I riding our bikes around the block.
It was the one thing I looked forward to most after being couped up in the house practicing hours and hours of piano.
Afterward, we'd go and grab an ice cream sandwich from the freezer to cool down.
Why you'll love this recipe
This recipe is based on the classic ice cream sandwich, with a green tea matcha update.
It's straightforward to whip up -- just bake the cake layer, let it cool, and assemble with ice cream.
You can use a homemade ice cream or store-bought ice cream.
These Matcha Ice Cream Sandwiches have a somewhat soft, cake/brownie-like texture and pair with a vanilla ice cream.
The earthy flavour of the matcha really shines through and dampens the ice cream's inherent sweetness.
For the ice cream:
You can use a store-bought ice cream, or a homemade one; feel free to use whatever flavour you like.
For the cake layer:
- all-purpose flour
- baking soda
- granulated sugar
- vegetable oil
How to make it
Make the cake layer:
I used a 9" by 13" baking sheet. If you use a different sized pan, the thickness of the cake layer will vary.
Sift the dry ingredients into a bowl.
In a stand mixer bowl, with a wire whisk, whip the sugar and egg until fluffy.
Add in the dry ingredients to the whipped egg mixture and incorporate with a spatula until just combined.
Transfer the cake batter to the baking pan and spread evenly with an offset spatula.
Bake for about 5 minutes, until just golden, dry and the tops are springy to the touch.
Let the cake cool completely.
Bring out the ice cream to room temperature, about 5-10 minutes.
Cut the cake in half (width wise). One layer will act as the bottom, and the other will be on top.
Spread the softened ice cream on one half of the cake layer.
Use an offset spatula to spread the ice cream evenly.
Place the second cake layer on top.
Wrap the large ice cream "sandwich" with plastic wrap and place into the freezer to freeze until firm, about 4-5 hours.
Use a serrated knife to cut the ice cream sandwiches to your liking.
How to serve & store
Keep the Matcha Ice Cream sandwiches frozen.
You can individually wrap the ice cream sandwiches and store in the freezer, for up to 2 months.
Tips & tricks
Tip 1: Make sure your work surface is cold. I used a marble slab to assemble the ice cream sandwiches.
Tip 2: Don't attempt this recipe on a sweltering hot day. You'll end up with a gloopy mess of ice cream.
Tip 3: Work fast -- this helps with the ice cream staying cold.
FAQs & substitutions
Can I double the recipe?
Yes, I've scaled down this recipe but you can easily double it.
Can I use a different flavour for the cake?
Sure, you can try using a hojicha tea powder for the cake.
What about the ice cream?
Absolutely, you can change up the flavour of the ice cream -- if you love matcha, you can do a double matcha ice cream and add matcha ice cream instead.
Other recipes you may like
If you enjoyed this recipe, be sure to check out these:
These Matcha Ice Cream Sandwiches are the perfect treat for those dog days of summer, or if you're a kid just rummaging through the freezer for a snack after bike riding.
Let me know if you try out this recipe! Tag me @siftandsimmer on Instagram or leave me a comment/rating below.
Matcha Ice Cream Sandwiches
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ¼ C + 1 tablespoon all-purpose flour
- ¼ teaspoon baking powder
- 1 tablespoon high-quality matcha sifted
- 2 large eggs
- 3 tablespoon granulated sugar
- 2 tablespoon vegetable oil
- 1 ½ C high-quality vanilla ice cream
Make the cake:
- Preheat oven to 350°F/177°C.
- Line a 9" x 13" baking sheet with parchment paper.
- Sift together the flour, baking soda, and matcha into a small bowl. Set aside.
- In a large mixer bowl fitted with a whisk, beat together egg and sugar until fluffy in volume. This will take about 5 mins on medium-high speed.
- Reduce speed and gradually add in the sifted flour, matcha, baking soda and oil until just combined. Remove the mixer and use a spatula to fold by hand until no lumps appear.
- Spread the mixture thin and evenly on the prepared baking sheet.
- Bake at 350°F/177°C for 5-6 mins, or until when gently pressed with a fingertip, the cake springs back.
- Remove from the oven. Transfer to a cooling rack to cool.
- Remove the vanilla ice cream from the freezer to soften at room temperature for about 5-10 minutes (or longer if you have a harder ice cream).
- Working on a marble slab or cool counter, cut the cake in half; flip one half and set aside.
- Scoop the softened ice cream onto one half of the cake. Spread evenly with an offset spatula.
- Place the other half of the cake on top like a sandwich.
- Wrap the entire "sandwich" firmly with plastic wrap and return to the freezer for 4-5 hours, until firm.
- Remove from the freezer and trim off the edges with a clean serrated knife.
- Dip the knife into hot water and wipe with a towel for a clean look. Cut into 3 x 6" long bars or 6 x 3" short bars.
- Keep frozen.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Recipe adapted from Ricardo.