By Aqsa 
There’s something undeniably charming about ice cream sandwiches. They bring together two universally loved treats: cookies and ice cream. But when you elevate them with bold flavors like chocolate and matcha, what you get is a dessert that’s not only indulgent but also refreshingly sophisticated.
Today, we’re diving into the process of making homemade Chocolate and Matcha Ice Cream Sandwiches. These are rich, creamy, and slightly bitter with the grassy notes of matcha paired perfectly with the deep cocoa crunch of chocolate cookies. Whether you’re making them for a summer party or simply want to keep a stash of homemade frozen treats in your freezer, this recipe is sure to win hearts.
Why Chocolate and Matcha?
Chocolate and matcha are a match made in culinary heaven. Chocolate, with its bitter, rich tones, pairs seamlessly with the earthy flavor of matcha. Matcha, a finely ground green tea powder, brings a distinct aroma and color that instantly lifts the dessert into a more premium category.
While matcha can be an acquired taste, when combined with sweet ingredients like condensed milk and white chocolate, it becomes incredibly creamy and mellow—perfect for a smooth ice cream filling.
Tools and Moulds Matter
To make these sandwiches look professional and Instagram-worthy, we used a decorative cookie mould from @decoracondolcezza. Not only does it shape the cookies perfectly, but it also ensures the right thickness for holding the ice cream without crumbling.
If you don’t have a mould, you can still make this recipe by rolling out the dough and using a cookie cutter of your choice.
Ingredients – What You’ll Need
For the Cookies:
120g all-purpose flour
25g cornstarch
20g almond flour
10g cocoa powder
55g powdered sugar
1/2 tsp salt
1/2 tsp instant coffee powder
65g butter, cubed
35g milk
The cookie dough is rich, slightly crumbly, and just firm enough to support the creamy filling. The addition of almond flour gives a slight nuttiness, while the coffee intensifies the chocolate flavor.
For the Ice Cream Filling:
200g cream cheese, softened
200g whipping cream
100g melted white chocolate
60g condensed milk
10g matcha powder (dissolved in 3 tbsp water)
This filling is silky and luscious, with the slight bitterness of matcha cutting through the sweetness of white chocolate and condensed milk.
Instructions – Step by Step
Step 1: Prepare the Cookie Dough
Preheat your oven to 180°C (350°F).
In a food processor, combine the all-purpose flour, cornstarch, almond flour, cocoa powder, powdered sugar, salt, and instant coffee powder.
Add in the cubed butter and milk. Pulse until the mixture forms a dough ball.
Remove the dough, shape it into a disk, and wrap it in plastic wrap.
Chill the dough in the refrigerator for at least 30 minutes. This step helps in firming up the butter and makes the dough easier to work with.
Step 2: Roll and Shape the Cookies
On a lightly floured surface, roll out the chilled dough to about 0.5 cm thickness.
Cut the dough using your mould or preferred cookie cutter.
Press each cut-out firmly onto the mould to imprint the design clearly.
Transfer the shaped cookies onto a parchment-lined baking tray.
Bake at 180°C for 18 minutes, or until the edges are firm and set.
Let the cookies cool completely on a wire rack.
Step 3: Make the Matcha Ice Cream Filling
In a mixing bowl, cream the softened cream cheese until smooth and lump-free.
Add the whipping cream and beat until the mixture is light and fluffy.
Fold in the condensed milk gently, followed by the dissolved matcha powder.
Finally, fold in the melted white chocolate until fully incorporated.
Transfer the mixture into a piping bag for easier assembly.
Step 4: Assemble the Sandwiches
Once the cookies are completely cool, pipe a generous amount of matcha filling onto the flat side of one cookie.
Gently press another cookie on top to form a sandwich.
Repeat with the remaining cookies and filling.
Place the assembled sandwiches on a tray lined with parchment paper.
Freeze for at least 4 hours or overnight to allow the filling to set completely.
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Storage Tips
Once frozen, you can individually wrap the ice cream sandwiches in plastic wrap or store them in an airtight container. They’ll stay fresh for up to two weeks in the freezer, though they’ll probably be eaten much sooner.
Variations and Tips
Matcha Intensity: If you love a stronger matcha flavor, feel free to increase the matcha powder by a few grams. You can also use ceremonial grade matcha for a brighter color and more vibrant taste.
Vegan Option: Swap the butter for plant-based margarine, use vegan cream cheese, and opt for coconut condensed milk and dairy-free whipping cream.
Cookie Base: Not a fan of cocoa? You can switch it out for additional almond flour or try a vanilla-flavored base instead.
Serving Suggestions
Serve these chocolate and matcha ice cream sandwiches right out of the freezer for the best texture. They’re great on their own or paired with a hot matcha latte or espresso for a delightful contrast in temperature and flavor.
For parties or gatherings, you can roll the edges in crushed nuts, mini chocolate chips, or even matcha powder for an extra decorative touch.
Final Thoughts
These Chocolate and Matcha Ice Cream Sandwiches are more than just a dessert—they’re a bite of harmony. The chocolate cookies provide a bold, slightly bitter crunch, while the matcha ice cream melts in your mouth with creamy smoothness. It’s the kind of dessert that feels indulgent yet balanced, rich yet refreshing.
Making them at home might take a little time, but the reward is absolutely worth it. Whether you’re treating guests or satisfying a personal craving, this recipe brings a bakery-quality dessert right to your freezer.
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Chocolate and Matcha Ice Cream Sandwiches Recipe
Chocolate and Matcha Ice Cream Sandwiches made with rich cocoa cookies and creamy matcha filling, a perfect homemade dessert.
Type: Dessert
Cuisine: Fusion (Japanese & Western)
Keywords: Chocolate and Matcha Ice Cream Sandwiches, Matcha dessert, ice cream sandwiches, homemade ice cream sandwich, chocolate cookies
Recipe Yield: 8 sandwiches
Calories: Approximately 320 kcal per sandwich
Preparation Time: 45 minutes
Cooking Time: 18 minutes
Total Time: 5 hours (including chilling and freezing time)
Recipe Ingredients:
- 120g all-purpose flour
- 25g cornstarch
- 20g almond flour
- 10g cocoa powder
- 55g powdered sugar
- 1/2 tsp salt
- 1/2 tsp instant coffee powder
- 65g butter, cubed
- 35g milk
- 200g cream cheese (softened)
- 200g whipping cream
- 100g white chocolate (melted)
- 60g condensed milk
- 10g matcha powder (dissolved in 3 tbsp water)
Recipe Instructions:
Step 1: Prepare the Cookie Dough:
Preheat your oven to 180°C (350°F). In a food processor, combine the all-purpose flour, cornstarch, almond flour, cocoa powder, powdered sugar, salt, and instant coffee powder. Add in the cubed butter and milk. Pulse until the mixture forms a dough ball. Remove the dough, shape it into a disk, and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes. This step helps in firming up the butter and makes the dough easier to work with.
Step 2: Roll and Shape the Cookies:
On a lightly floured surface, roll out the chilled dough to about 0.5 cm thickness. Cut the dough using your mould or preferred cookie cutter. Press each cut-out firmly onto the mould to imprint the design clearly. Transfer the shaped cookies onto a parchment-lined baking tray. Bake at 180°C for 18 minutes, or until the edges are firm and set. Let the cookies cool completely on a wire rack.
Step 3: Make the Matcha Ice Cream Filling:
In a mixing bowl, cream the softened cream cheese until smooth and lump-free. Add the whipping cream and beat until the mixture is light and fluffy. Fold in the condensed milk gently, followed by the dissolved matcha powder. Finally, fold in the melted white chocolate until fully incorporated. Transfer the mixture into a piping bag for easier assembly.
Step 4: Assemble the Sandwiches:
Once the cookies are completely cool, pipe a generous amount of matcha filling onto the flat side of one cookie. Gently press another cookie on top to form a sandwich. Repeat with the remaining cookies and filling. Place the assembled sandwiches on a tray lined with parchment paper. Freeze for at least 4 hours or overnight to allow the filling to set completely.