Matcha Ice Cream Sandwiches Recipe

Directions

Ice Cream:

1. Combine heavy cream, sweetened condensed milk and ¼ cup Yu Matcha Powder.

2. Using an electric mixer, whip on high speed until soft peaks form.

3. Cover tightly and freeze until ready to use, about 6-7 hours.**

Cookies:

1. Preheat oven to 375° F.

2. Beat unsalted butter and shortening/solid coconut oil. Add sugar and baking powder. Beat until combined.

3. Beat in 1 egg and coconut extract. Stir in flour and 2 tsp Matcha.***

4. 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.

5. Place on an ungreased cookie sheet. Bake for 7-9 minutes.

6. Once cookies have cooled completely, stack them according to size, 2 cookies per stack.

Final Assembly:

1. 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.
2. Using the back of a butter knife or a spatula, clean the edges of the cookie.

3. Wrap each sandwich in plastic wrap.

4. Return to freezer until the ice cream is solid (about 1-2 hours).