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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!
Course Dessert
Cuisine American, Asian, Japanese
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings 9
Calories 301kcal
Author Michelle


Matcha 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


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.


    • 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.


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


    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