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    Home » Recipes » Matcha

    Matcha Ice Cream Sandwiches

    Published: May 15, 2022 by Michelle · 23 Comments

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    Jump to Recipe - Print Recipe

    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.

    Matcha Ice Cream Sandwiches on a tray.

    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

    Cut Matcha Ice Cream Sandwiches on a tray, with matcha powder on the side.

    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.

    Step by step instructions on how to make vanilla ice cream custard base, with text overlay.

    Matcha Ice Cream Sandwiches on a tray.

    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).

    Step by step instructions on how to make matcha green tea ice cream sandwiches, with text overlay.

    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.

    Cut Matcha Ice Cream Sandwich bars on a tray, with matcha powder on the side.

    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 Ice Cream

    Jasmine Tea Ice Cream

    Mango Cream Mochi

    Earl Grey Ice Cream

    Matcha Hojicha Coconut Ice Cream Bars

    Matcha Mochi Ice Cream

    Let me know if you try out this recipe! Tag me @siftandsimmer on Instagram or leave me a comment/rating below.

    A stack of Matcha Ice Cream Sandwiches on a tray.

    Print Recipe
    5 from 17 votes

    Matcha Ice Cream Sandwiches

    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!
    Prep Time15 mins
    Cook Time10 mins
    Chilling Time4 hrs
    Total Time4 hrs 25 mins
    Course: Dessert
    Cuisine: American, Asian, Japanese
    Servings: 9
    Calories: 301kcal
    Author: Michelle

    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
    Prevent your screen from going dark

    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

      Matcha Ice Cream Sandwiches can be individually wrapped and and stored in the freezer for up to 2 months.

      Nutrition

      Calories: 301kcal | Carbohydrates: 17g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 196mg | Sodium: 32mg | Potassium: 109mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1035IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

      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.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

       

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      Reader Interactions

      Comments

      1. Trang

        May 21, 2018 at 11:17 pm

        I love matcha, these looks so simple yet delicious.

        Reply
        • siftandsimmer@gmail.com

          May 22, 2018 at 8:33 pm

          Thank you so much! Hope you try them 🙂

      2. heather (delicious not gorgeous)

        May 22, 2018 at 7:59 pm

        i love that you flavored the cookie part with matcha! these look sooooo good (:

        Reply
        • siftandsimmer@gmail.com

          May 22, 2018 at 8:34 pm

          Thanks Heather! I wasn't about to pay $9 for a matcha ice cream sandwich from the frozen aisle in the grocery store so this was what came out of it. 😛

      3. Jersey Girl Cooks

        March 31, 2021 at 10:26 am

        5 stars
        Mmmnnn! Homemade ice cream sandwiches are the best and these are so unique.

        Reply
      4. Mahy

        March 31, 2021 at 10:29 am

        5 stars
        I am definitely saving these for summer - they are too good to miss them lol I kind of want to make them already!

        Reply
      5. Tara

        March 31, 2021 at 10:32 am

        5 stars
        These ice cream sandwiches sound incredible with the matcha! Love the contrast in color too. Definitely perfect for cooling off on hot days.

        Reply
      6. Lindsay

        March 31, 2021 at 10:38 am

        5 stars
        I love the flavor of matcha and it goes so well with vanilla. I'll be trying this!

        Reply
      7. Michelle

        March 31, 2021 at 10:59 am

        5 stars
        Yes! My pregnant self will be enjoying these all summer long!

        Reply
      8. Tasia ~ two sugar bugs

        May 15, 2022 at 4:27 pm

        5 stars
        These matcha ice cream sandwiches are so, so pretty! And I love how you used cake for a soft texture. The mixture of vanilla and matcha has to be dreamy!

        Reply
      9. Neil

        May 16, 2022 at 3:59 am

        5 stars
        Oh lovely! These look like lovely little summertime treats!

        Reply
      10. David @ Spiced

        May 16, 2022 at 5:47 am

        5 stars
        I love the idea of a Matcha chiffon cake! Ice cream sandwiches are one of the best things about summer...and I love this gourmet twist on the classic. Now I want to go make some homemade ice cream!!

        Reply
      11. Kim | Give it Some Thyme

        May 16, 2022 at 12:35 pm

        5 stars
        Ice cream sandwiches are such a favorite summertime treat and I love the matcha spin! Such a delicious way to cool off!

        Reply
      12. Heidi | The Frugal Girls

        May 16, 2022 at 4:02 pm

        Mmm... your homemade ice cream sandwiches are the perfect tantalizing treat for a hot summer day. That was a great idea to change up the flavors of the ice cream!

        Reply
      13. Dawn

        May 17, 2022 at 4:14 am

        5 stars
        We love ice cream sandwiches in our home (such a treat) and this homemade version looks absolutely delicious! Perfect for the upcoming summer season!!

        Reply
      14. Linsey

        May 17, 2022 at 1:22 pm

        5 stars
        Beautiful green and white Matcha Ice Cream sandwich bars!

        Reply
      15. Healthy World Cuisine

        May 19, 2022 at 8:10 pm

        5 stars
        Everything is homemade too! We hope you saved a couple matcha ice cream sandwiches for us - huge matcha lovers.

        Reply
      16. Claire

        July 12, 2022 at 8:19 am

        5 stars
        I'd not thought of using Matcha in a cake base, such a great idea and the green colour is just amazing

        Reply
      17. Beth

        July 18, 2022 at 5:24 pm

        5 stars
        These were so delicious. My family loved them! This will go-to summer dessert!

        Reply
        • Michelle

          July 26, 2022 at 9:06 am

          Glad to hear your family enjoyed them, Beth! They're a favourite in ours too!

      18. Janessa

        August 07, 2022 at 7:36 pm

        5 stars
        What an excellent idea! This looks like the perfect summer time treat.

        Reply
      19. Jen

        August 13, 2022 at 11:20 am

        5 stars
        I love this unique way to use matcha! Delicious!!

        Reply
      20. veenaazmanov

        September 01, 2022 at 10:26 am

        5 stars
        Delicious spongy bite and perfect dessert. Love the Matcha color and the presentation too.

        Reply

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