Matcha Ice Cream Cookie Sandwiches

These matcha ice cream sandwiches give a grown-up twist to a nostalgic favorite. The earthy, slightly sweet flavor of matcha (Japanese green tea powder) pairs perfectly with soft, chewy cookies and rich, creamy ice cream.

The best part? The ice cream comes together in a Cuisinart Ice Cream Maker—just whisk, churn, and chill—no fussing, no eggs to temper, and no long waits.

If you’ve been looking for an elegant yet playful dessert that bridges summer and fall, these Matcha Ice Cream Cookie Sandwiches are it.

INGREDIENTS

For the Matcha Ice Cream (Cuisinart-friendly):

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons high-quality matcha powder
• 1 teaspoon vanilla extract
• Pinch of salt

For the cookies (Slice-and-Bake vanilla sugar cookies):

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

INSTRUCTIONS

Step 1: Make the matcha ice cream

1. In a medium bowl, whisk sugar and matcha until no clumps remain.
2. Add milk and whisk until sugar dissolves.
3. Stir in heavy cream, vanilla, and salt.
4. Cover and chill mixture for 1–2 hours (or overnight for a stronger flavor).
5. Pour into your Cuisinart Ice Cream Maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
6. Transfer to a freezer-safe container and freeze at least 2 hours to firm up.

Step 2: Prepare slice-and-bake cookie dough

1. In a large bowl, cream butter and sugar until light and fluffy.
2. Beat in egg and vanilla.
3. In a separate bowl, whisk flour, baking soda, baking powder, and salt.
4. Gradually mix dry ingredients into the wet until just combined.
5. Divide the dough in half. Place each half on a large sheet of plastic wrap and shape it into a log about 2 inches thick.
6. Roll tightly, twisting the ends like candy wrappers to seal. Chill at least 2 hours (or freeze up to 2 months). 

Step 3: Bake the cookies

1. Preheat oven to 350°F (175°C)—line two baking sheets with parchment paper.
2. Unwrap the chilled dough and cut it into ¼-inch rounds. Arrange them 2 inches apart on baking sheets.
3. Bake 9–11 minutes, until edges are lightly golden and centers are just set.
4. Cool completely on wire racks.

Step 4: Assemble the sandwiches

1. Pair cookies based on size.
2. Scoop matcha ice cream onto the flat side of one cookie and gently press another cookie on top.
3. Roll sandwich edges in sprinkles, toasted coconut, or shaved white chocolate (optional).
4. Freeze at least 1 hour before serving for that perfect firm-but-chewy bite.

Why the slice-and-bake method works so well

This technique yields uniform, round cookies that appear professional and stack neatly. It also means you can keep extra dough logs in the freezer, ready to slice and bake whenever the ice cream sandwich craving strikes.