It can be a fun family activity to make these ‘Matcha Ice Cream Sandwiches’. Using store-bought biscuits, it’s easy to make. Today I used Arnott’s Chocolate Ripple biscuits. You would need a cookie cutter that matches the size and shape of the biscuits you use. *You might prefer my Egg-free Matcha Ice Cream recipe.
6 to 8 Sandwiches
1 tablespoons Matcha Powder *This amount makes quite mild Matcha flavour
2 tablespoons Hot Water
2 Egg Yolks
2 tablespoons Caster Sugar
1/2 cup Milk
1/2 teaspoon Vanilla Extract
1/2 cup Thickened Cream
3 tablespoons Caster Sugar *mixed with Cream
12 to 16 Sweet Biscuits *e.g. Arnott’s Chocolate Ripple, Digestive Biscuits, etc.
- In a small bowl, mix Matcha Powder and Hot Water well.
- Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.
- Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: You can return the mixture into the saucepan and heat up to cook properly.
- Add Matcha mixture and Vanilla, and mix well. Cool completely.
- In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Matcha mixture and Vanilla Extract, and mix well.
- Pour the mixture into a container, that is lined with plastic food wrap, and make Ice Cream about 2cm thick. Place in the freezer for 2-3 hours or until firm enough.
- Cut out using a cookie cutter that matches the size and shape of biscuits. Sandwich each piece with two Biscuits. Place them in the freezer until serve. *Note: Freezer resting time allows the biscuits get slightly moist.
- *Note: Alternatively you can simply sandwich the Ice Cream when it is firm enough to spoon onto the biscuits. After sandwiched the Ice Cream with tow biscuits, place in the freezer until firm.