Matcha choc chip ice cream sandwiches
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10 large cookies and one loaf size tin of ice cream
  • 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
  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.
Recipe by Bo's Kitchen at