This recipe combines two of our all-time favorites: Green Tea Cookies & Green Tea Ice Cream. It takes a few steps, but the final product is well worth it! Matcha can be subbed for Edible Green Sencha Powder.
- Make ice cream and allow to chill until almost solid (it will be easier to spread on the cookies if it hasn’t solidified all the way. If it has, simply leave it out at room temperature for a few minutes before assembling the sandwiches).
- Make cookies; make sure they have cooled all the way. Then stack them according to size, 2 cookies per stack.
- Spread about 1″ thick of ice cream on the bottom one cookie. Don’t worry about the ice cream being perfectly level. Place the other cookie on top (bottom facing the ice cream) and squish together. Use the palms of your hands to prevent the cookie from breaking.
- Using the back of a butter knife or a spatula, clean the edges of the cookie.
- Wrap each sandwich in plastic wrap. Return to freezer until the ice cream is solid (about 1-2 hours).
Yield: About 6 cookies (depends on size). You will probably end up with a little extra ice cream, but who doesn’t love ice cream? If you’re planning to use less than an inch of ice cream per sandwich, you can half the ice cream recipe.
- 1/4 c (3 Tbsp.) Matcha* Powder
- 2 c (1 Pint) Heavy Cream
- 1 can (14 oz) Condensed Milk
- Put all ingredients in a bowl.
- Using an electric mixer, whip on high speed until soft peaks form.
- Cover tightly and freeze until ready to use, about 6-7 hours.
- 1/3 c Unsalted Butter
- 1/3 c Shortening or Solid Coconut Oil (Shortening makes the dough a bit easier to work with)
- 3/4 c Sugar
- 1 tsp. Baking Powder
- 1 Egg
- 1 tsp. Coconut Extract
- 2 c Flour
- 2 tsp. Matcha
- Preheat oven to 375° Fahrenheit
- Beat unsalted butter and shortening/solid coconut oil. Add sugar and baking powder. Beat until combined.
- Beat in 1 egg and coconut extract. Stir in flour and Matcha. (You will need to mix the dough by hand until butter and shortening/coconut oil becomes soft and binds the dough together.)
- Roll half the dough on a lightly floured surface to a 1/4″ thick. Using a 4″ biscuit cutter (if you don’t have one, use a major jar lid), cut into rounds. Place on an ungreased cookie sheet.
- Bake for 7-9 minutes.