Matcha Ice Cream Sandwiches
What's better than homemade cookies and homemade ice cream? Both together of course!
This recipe is sure to bring you back to the days of birthday-party treats, while being sophisticated enough to serve to adults.
If you're interested in making the recipes separately, you can find the original recipes here
makes about 6 full ice cream sandwiches, or 12 half sandwiches
about 40 minutes prep time + overnight chilling
For the Ice Cream:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup sugar
pinch of sea salt
6 large egg yolks
2 tbsp Uki Organic Culinary Matcha
For the Cookies:
1 cup unsalted butter (melted and cooled to room temp)
1/2 cup white sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons Uki Organic Culinary Matcha
1 teaspoon baking soda
1 teaspoon salt
1/4 cup caramel chips (or topping of choice)
Start with the Ice Cream
In a medium bowl, whisk together yolks. Set aside for now.
In a saucepan, bring heavy cream, milk, sugar and salt to a simmer. Stir gently until the sugar dissolves. Remove saucepan from stove. Sift in matcha powder, and mix until incorporated.
While constantly whisking, add about one third of cream mixture into the yolks. Once incorporated, return yolk mixture into saucepan. Return to low/medium heat and whisk constantly until mixture is thick enough to coat the back of a spoon.
Strain through a fine sieve. This is very important for a creamy ice cream, as some of the yolk may have cooked during the process. Refrigerate until completely cool (about 3-4 hours).
Meanwhile, make the cookies
In a large bowl, cream together melted butter, sugars, eggs and vanilla, until incorporated.
In a separate bowl, sift together flour, matcha, baking soda and salt.
Carefully add the dry ingredients into the wet ingredients, and mix until no dry parts remain. Add in the topping of your choice.
Chill the dough for at least 2 hours in order to prevent overspreading.
After the dough is chilled, preheat the oven to 375F. Use a 1/4 cup measure to scoop the dough into uniform balls. Place at least 2 inches apart on a baking tray lined with parchment paper.
Bake in the preheated oven for 12 minutes. Resist the urge to keep them in longer, as the cookies harden slightly while they cool.
Let's go back to the ice cream
When the ice cream mix has cooled completely, churn in an ice cream machinen according to instructions. If not using an ice cream churn, freeze mixture, gently whisking every 20 minutes until frozen. Enjoy your sweet matcha treat!
Spoon about 1/2 cup of chilled ice cream onto one cookie. Top with another, and add any toppings you wish to the outside of the sandwich. Enjoy before it melts!