Matcha Chocolate Chip Ice Cream Sandwiches

"One way to make Monday easier - Matcha choc chip ice cream sandwiches The sun is out here today so I had to make these! Recipe for the gluten free, vegan cookies is on my stories now. They are the perfect texture for ice cream! The matcha ice cream was just a bunch of yummy things thrown into my ice cream maker- almond mylk, matcha, coconut mylk, cashews, dates, vanilla and choc chips!"
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  • Recipe Card
Prep time 30mins
Cook time 10mins

Recipe Card

For the Matcha Ice Cream


  • 1 (13.5 ounce) can full fat coconut milk
  • 1 cup almond milk, or soy milk
  • 1/2 cup soaked and drained cashews
  • 2-3 teaspoons matcha green tea powder
  • 5 pitted medjool dates
  • 1/4 cup maple syrup, or agave syrup
  • 1/4 teaspoon xantham gum, or cornstarch
  • 1/4 cup cacao nibs, or dairy-free chocolate chips

For the Cookies


  • 1/2 cup grapeseed oil, or avocado oil
  • 1/2 cup coconut sugar
  • 1 1/2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 chia egg
  • 2 tablespoons cold water
  • 1 cup gluten-free flour, or all-purpose flour
  • 1 1/4 cups rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • a pinch of salt


  • Step 1

    To make the ice cream: add all ingredients to a food processor or blender. Process until smooth. Leave to chill in the fridge for at least 1 hour.

  • Step 2

    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. When it starts to resemble firm ice cream, transfer to a container and keep in the freezer.

  • Step 3

    To make the cookies: preheat oven to 350ºF. 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 minutes until smooth.

  • Step 4

    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 tablespoon more water. Place dough in fridge to cool for at least 10 minutes- this will help give the crackle effect.

  • Step 5

    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.

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