Matcha choc chip ice cream sandwiches

Believe it or not, I really struggle with baking cookies. Don’t get me wrong, I’ve made loads of them before, but they have always either come out too cakey, too hard or just lack that not too crunchy chewiness that I long for. This recipe was a labour of love because I was not going to stop until I got them absolutely perfect, with the crackly top and the soft, chewy middle. It took five batches to get there but boy is it worth it.

I was so happy with the result I celebrated by stuffing them with a generous dollop of matcha choc chip ice cream. The ice cream is smooth and rich with just a slight hint of creamy matcha. The ice cream is also refined sugar and dairy free, using only dates and maple syrup to sweeten it.

If you don’t have an ice cream maker, you can still make this by freezing and stirring every hour or so- instructions below!

The biscuits are also absolutely delicious on their own with a cup of coffee, as my boyfriend commented on his 63rd left over cookie from the failed batches.

These babes last really well in a cookie tin for up to a week too, so they’re great to bake in batches at the weekend. If you’re looking for a superior quality matcha – I swear by Organic Burst matcha, which is ethically traded, fairly sourced and 100% organic.

I’d love to see if you try this recipe! Please tag me in your pics so I can see!

Happy ice cream sandwiching, babes! xoxoxo

Matcha choc chip ice cream sandwiches

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

Author: Bo's Kitchen

Recipe type: Dessert

Serves: 10 large cookies and one loaf size tin of ice cream

Ingredients

• ½ cup oil (rapeseed or avo)
• ½ cup coconut sugar
• 1.5 tbsp molasses
• 1 tsp vanilla extract
• 1 chia egg
• 2 tbsp cold water
• 1 cup gf or plain all purpose flour
• 1.25 cup rolled oats
• ¼ tsp nutmeg
• ½ tsp cinnamon
• 1 tsp baking soda
• Pinch of salt
• 1 can quality full-fat coconut milk
• 1 cup almond or soya milk
• ½ cup soaked and drained cashews
• 2-3 tsp matcha green tea powder
• 5 pitted medjool dates
• ¼ cup maple or agave syrup
• ¼ tsp xanthin gum or cornflour
• ½ cup cacao nibs or dairy free choc chips

Instructions

1. To make the ice cream, add coconut milk, almond milk, soaked cashews, matcha powder, medjool dates, maple syrup and xanthan gum to a food processor or blender and blend until smooth.
2. Leave to chill in the fridge for at least an hour.
3. Add ice cream mix to your ice cream maker and churn for at least 20 minutes, then pour in the cacao nibs for the last few minutes. If you don't have an ice cream maker, simply transfer to a freezer safe container and stir well, cover then refreeze for an hour. Do this three times over.
4. When it starts to resemble firm ice cream, transfer to a container and keep in the freezer.
5. To make the cookies -Preheat oven to 180•c.
6. In a large bowl, beat together oil, sugar and molasses with an electric mixer until smooth. Add chia egg, vanilla and water and beat for 2 mins until smooth.
7. Add flour, oats, nutmeg, cinnamon, baking soda and salt and mix briefly again until combined. The dough should start to clump and stick together, if it is too crumbly and dry add a tbsp more water.
8. Place dough in fridge to cool for at least 10 minutes- this will help give the crackle effect.
9. Drop scoops of dough onto a lined baking sheet and press down slightly. Bake for 8-10 minutes, until golden brown. Allow to cool on the baking sheet for a few minutes to firm up.

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