Chocolate Sandwich with Matcha Ice Cream

This ice cream sandwich is easy to make, and refreshing on a hot day. The matcha adds a nice savory note to this sweet dessert.

Yield:

8 ice cream sandwiches

Total Time:

3 Hours

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Difficulty:

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Select your container size:

Chocolate Cookie

Add flour, sugar, cocoa, salt, and butter to the Vitamix container in the order listed and secure the lid.
Select Variable 1 and start the machine. Blend for 5 to 20 seconds, or until the mixture resembles wet sand.
Stop the machine, remove the lid and scrape the sides of the container.
Add the egg and vanilla extract and secure the lid.
Select Variable 1 and start the machine. Slowly increase speed to Variable 4 and blend for 20 to 25 seconds, or until the mixture looks wet and combined (like crumbly dough.)
Remove the dough to a lightly floured work surface and roll out into a rectangle, about 1/8” thick (3.2 mm.)
Cut the dough into rectangular cookies and place on a lined baking sheet (or, place dough into an ice cream sandwich cookie mold).
Bake the cookies at 350°F (175°C) for 15 minutes. Remove from the oven and cool completely.

Next, place the heavy cream, matcha powder, egg yolks, and sugar into the container and secure the lid.
Select Variable 1. Start the machine, slowly increase to its highest speed, and blend for 3 minutes. The mixture will thicken after about 45 seconds of blending, so insert your tamper and push the ingredients into the blades until it thins out again.
Remove the ice cream base to a bowl, and freeze for at least one hour, or until the temperature of the mixture has lowered to 40°F (4°C.)
Once cooled, place the mixture into the container with the ice. Select Variable 1 or the Frozen Desserts program.
Start the machine, slowly increase to its highest speed, and blend for 55 seconds; or start the machine and allow the Frozen Desserts program to complete.
Place the mixture back into the bowl, and into the freezer for at least 2 hours, or overnight until the ice cream is can be easily scooped.
Scoop 2 ounces (60 g) of the ice cream onto a cookie, then top with another cookie. Place back in the freezer until ready to eat.