Matcha Ice Cream Sandwich

Homemade Ice Cream Sandwiches? Yes, please! Make your own Matcha Strawberry Ice Cream Sandwich and celebrate hot season. 

Place flour, rice flour, almonds, baking powder, sugar, 3 tsp strawberry powder and margarine in a bowl and crumble between your fingers. Add 3 tbsp of ice cold water and knead to a smooth dough. Wrap in clingfilm and chill in the fridge for 20 minutes.

Preheat the oven to 170 °C (150 °C Fan). Cut the freeze-dried strawberries in half. Pinch pieces of the dough into balls the size of table tennis balls, roll in strawberry powder and place on a baking tray lined with parchment paper. Make sure to leave 5 cm space between them. Flatten the balls with the bottom of a jar and bake for 7–8 minutes. 1 minute before the cookies are done, place ½ strawberry on each cookie and return to the oven.

Place the vanilla ice cream in a blender and let it melt. Sift KISSA Matcha Supermodel’s Secret over the ice cream and mix well. Scoop back into the container and freeze again.

Place one scoop of ice cream onto a strawberry cookie and cover with another one. Repeat until all the cookies are formed into sandwiches. Smooth out the edges and freeze before serving.


about 12 sandwiches


230g flour
20g rice flour
170g ground almonds
1 tsp baking powder
120g icing sugar
3 tsp strawberry powder, plus 3-4 tbsp for coating (e.g. Nussyy)
220g cold vegan maragrine
15g freeze-dried strawberries (e.g. Nussyy)

Ice Cream

3-4 bamboo scoops KISSA Matcha Supermodel's Secret
1l vanilla ice cream

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