Summer’s around the corner, and I’ve been trying to get my eldest to learn how to ride a bike. He’s scared of falling off, so it’s been a long work-in-progress.
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.
In my quest to matchify everything, I took the old classic ice cream sandwich: you know, the one with the vanilla ice cream sandwiched between 2 chocolate cookie/brownies, and given it a green tea update.
HOW TO MAKE AN ICE CREAM SANDWICH
There are 2 main components to an ice cream sandwich:
- ice cream
- “sandwich” which is usually a cake of some sort
These Matcha Ice Cream Sandwiches have a somewhat soft, cake/brownie-like texture and pair with a simple classic vanilla ice cream. The earthy flavour of the matcha really shines through and dampens the ice cream’s inherent sweetness.
TIPS TO MAKE AN ICE CREAM SANDWICH
- Make sure your work surface is cold. I used a marble slab to assemble the ice cream sandwiches.
- Don’t attempt this recipe on a sweltering hot day. You’ll end up with a gloopy mess of ice cream.
- Work fast — falls in line with keeping the ice cream nice and cold.
I’ve scaled down this recipe but you could easily double it up, especially if you’re making it for a large crowd. It’s 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.
OTHER ICE CREAM RECIPES YOU MAY LIKE
Would you try making Matcha Ice Cream Sandwiches? Or you can try these recipes:
Let me know if you try out this recipe! Tag me @siftandsimmer on Instagram or leave me a comment below. And let me know if you have any tips for getting your 5-year old to learn how to ride a bike! 😛
Matcha Ice Cream Sandwiches
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ¼ C + 1 Tbsp all-purpose flour
- ¼ tsp baking soda
- 1 Tbsp high-quality matcha sifted
- 1 egg
- 3 Tbsp granulated sugar
- 2 Tbsp vegetable oil
- 1 ½ C high-quality vanilla ice cream
- 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 eggs 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 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 cut 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.
- Serve immediately.
Recipe loosely adapted from Ricardo.