These easy-to-make Matcha Ice Cream Sandwiches feature homemade vanilla ice cream sandwiched in between 2 layers of light and spongy green tea-flavoured cake. The perfect treat for summer!
This first appeared on Sift & Simmer in May 2018. Updated May 2022.
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Why you'll love this recipe
This recipe for Matcha Ice Cream Sandwiches is based on the classic ice cream cookie sandwich, updated with green tea matcha powder.
The homemade vanilla ice cream is creamy, rich and smooth (or you can easily use store-bought).
Easily customize the ice cream with your favourite flavour.
If you love matcha, try adding Matcha Ice Cream for double the green tea flavour.
The cake sandwich layers are based on my Perfect Swiss Roll Cake recipe, baked on a larger sheet tray to get that nice thin layer.
Using cake layers rather than cookies ensures that the frozen ice cream sandwich is not hard to bite into.
Ingredients you'll need
- 1 batch Matcha Chiffon Cake: baked on a 13" by 18" baking sheet for 8-10 minutes at 375F, or until the top is dry and springy to the touch.
- ice cream: 1.5 quarts/3 pints of any flavour of your choice; you can use vanilla (recipe below), matcha/green tea, or hojicha
For homemade vanilla ice cream:
-
- heavy whipping cream: cold, at least 36% MF (milkfat)
- egg yolks: separated from egg whites
- granulated sugar: adds sweetness to the ice cream
- vanilla extract: use a high quality, pure vanilla extract for the best flavour; best if it is alcohol-based
- vanilla bean paste: optional, enhances the vanilla flavour
- sea salt: just a pinch to balance out the sweetness
How to make it
Prepare the matcha chiffon cake batter according to the recipe instructions. [See below under "Assemble" for key step-by-step photos.]
Transfer the cake batter to a 13" by 18" prepared baking sheet lined with parchment paper and smooth the surface with an offset spatula.
Tap the pan a few times to release any trapped air bubbles.
Bake the cake for 8-10 minutes at 375F, or until the top of the cake is dry and springy to the touch.
Remove from the oven and let it cool completely on a wire rack.
Make the vanilla ice cream
*Read my note below for matcha ice cream recipe variation.
Pour the cold heavy cream into a large bowl or jar. Set aside. (Step 1 below)
Separate 6 egg yolks from the egg whites and place the egg yolks into a heat-safe bowl. (Refrigerate or freeze the egg whites for later use). (Step 2 below)
In a bowl, whisk together the egg yolks with sugar, vanilla extract, vanilla bean paste (if using), pinch of salt and set aside (Step 3 & 4 below).
Add the milk to a small saucepan and heat over low-medium heat until scalding hot (Step 5 below).
While whisking the egg yolk mixture, gradually pour in the warmed milk (tempering the eggs) (Step 6 below).
Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens (Step 7 below).
When you can draw a line on the back of a spatula, the custard is ready (Step 8 below).
Pour the custard through a sieve into the cold heavy cream (Step 9 below).
Give the mixture a stir and cover with a lid/plastic wrap.
Place into the fridge to chill for at least 6-8 hours, or overnight.
The next day, churn the ice cream according to your ice cream maker's instructions.
Transfer the churned ice cream to a 9" by 13" baking tray lined with parchment paper and use an offset spatula to smooth out the surface.
Freeze the ice cream for at least 6-8 hours, or until frozen solid.
*Note: to make a custard-based matcha/green tea ice cream, add 1 tablespoon matcha powder/green tea powder to the egg yolk mixture.
Assemble
Flip the cake upside down so that the parchment layer is on top.
Gently peel off the parchment paper from the cake.
Slice the cake in half (widthwise) so you end up with two 9" by 13" pieces (Step 5 below).
Flip and place one half of the cake with the browned side facing up (this will be the interior) (Step 6 below).
Remove the parchment paper from the ice cream slab.
Carefully position the ice cream over top of the browned side half of the cake (Step 7 below).
Top the ice cream with the other cake, with the green (not brown) side facing up (Step 8 below).
Cover with a lid/plastic wrap and place into the freezer to freeze for a few hours until firm.
When ready to serve, trim off the edges using a clean, serrated knife and cut into bars or squares to your liking (Step 9 below).
How to serve
Keep the Matcha Ice Cream Sandwiches frozen.
You can individually wrap the ice cream sandwiches with plastic wrap or parchment paper and store in the freezer, for up to 2 months.
How to store
Wrap up the cut ice cream sandwiches with plastic wrap or parchment paper.
Keep them well wrapped in the freezer for up to 2 months.
Expert tips
If using store-bought ice cream, let the ice cream soften at room temperature for 5-10 minutes so it's easier to spread on the cake.
Use an offset spatula to spread the ice cream evenly.
Ensure your work surface is cold. You can use a marble slab to assemble the ice cream sandwiches.
Don't attempt on a sweltering hot day.
Work quickly -- this helps with the ice cream staying cold.
FAQs & substitutions
How to achieve clean slices?
Dip a sharp, serrated knife in some warm water and wipe it with a clean cloth/paper towel before and in between slicing.
Can I use a different flavour for the cake?
Sure, you can definitely use vanilla, or try a hojicha tea version for the cake.
Can I use a different ice cream flavour?
You can use whatever flavour of ice cream you like.
Try sandwiching matcha ice cream for double the green tea flavour.
Can I make it vegan?
The cake is not vegan, but you can definitely use a vegan/dairy-free ice cream for the filling.
What can I make with the leftover egg whites?
Try making pavlova, meringues, Snow White Swiss Roll Cake, or Japanese Soufflé Pancakes.
Other recipes you may like
If you enjoyed this recipe, be sure to check out these:
Matcha Hojicha Coconut Ice Cream Bars
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.
Ingredients
Matcha Cake:
- 1 batch Matcha Chiffon Cake
Vanilla Ice Cream:
- 500 ml cold heavy whipping cream at least 36% MF (milkfat)
- 6 large egg yolks
- 120 g granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste optional
- pinch fine sea salt
- 250 ml whole milk
Instructions
Make the matcha cake:
- Prepare the matcha chiffon cake batter according to the recipe instructions.
- Transfer the cake batter to a 13" by 18" baking sheet lined with parchment paper and smooth the surface with an offset spatula.
- Tap the pan a few times to release any trapped air bubbles.
- Bake the cake for 8-10 minutes at 375°F/163°C, or until the top of the cake is dry and springy to the touch.
- Remove from the oven and let it cool completely on a wire rack.
For key visual steps, refer to body of the blog post.
Make the vanilla ice cream:
- Pour the cold heavy cream into a large bowl. Set aside.
- Separate 6 egg yolks from the egg whites and place the egg yolks into a heat-safe bowl. (Refrigerate or freeze the egg whites for later use).
- In a bowl, whisk together the egg yolks with sugar, vanilla extract, vanilla bean paste (if using), pinch of salt and set aside.
- Add the milk to a saucepan and heat over low-medium heat until scalding hot.
- While whisking the egg yolk mixture, gradually pour in the warmed milk (known as tempering the eggs).
- Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens. When you can draw a line on the back of a spatula, the custard is ready.
- Pour the custard through a sieve into the cold heavy cream.
- Give the mixture a stir and cover with a lid/plastic wrap.
- Place into the fridge to chill for at least 6-8 hours, or overnight.
- The next day, churn the ice cream according to your ice cream maker's instructions.
- Transfer the churned ice cream to a 9" by 13" baking tray lined with parchment paper and use an offset spatula to smooth out the surface.
- Freeze the ice cream for at least 6-8 hours, or until frozen solid.
Assemble:
- Flip the matcha cake upside down so that the parchment layer is on top.
- Gently peel off the parchment paper from the cake.
- Slice the cake in half (widthwise) so you end up with two 9" by 13" pieces.
- Flip and place one half of the cake with the browned side facing up (this will be the interior).
- Remove the parchment paper from the ice cream slab.
- Carefully position the ice cream over top of the browned side half of the cake.
- Top the ice cream with the other cake, with the green (not brown) side facing up.
- Cover with a lid/plastic wrap and place into the freezer to freeze for a few hours until firm.
- When ready to serve, trim off the edges using a clean, serrated knife and cut into bars or squares to your liking.
Notes
Nutrition
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.
Heidi Dikow
All your recipes are awesome!!