Matcha Ice Cream Sandwiches Recipe by Hiroko Liston
Cooking Instructions 1 In a small bowl, mix Matcha Powder and Hot Water well. 2 Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy. 3 Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: You can return the mixture into the saucepan and heat up to cook properly. 4 Add Matcha mixture and Vanilla, and mix well. Cool completely. 5 In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Matcha mixture and Vanilla Extract, and mix well. 6 Pour the mixture into a container, that is lined with plastic food wrap, and make Ice Cream about 2cm thick. Place in the freezer for 2-3 hours or until firm. 7 Cut out using a cookie cutter that matches the size and shape of biscuits. Sandwich each piece with two Biscuits. Place them in the freezer until serve. *Note: Freezer resting time allows the biscuits get slightly moist. 8 *Note: Alternatively you can simply sandwich the Ice Cream when it is firm enough to spoon onto the biscuits. After sandwiched the Ice Cream with tow biscuits, place in the freezer until firm. 9 Find my 'Egg-free Matcha Ice Cream' 10 Find my 'Super Easy Matcha Ice Cream' 1 In a small bowl, mix Matcha Powder and Hot Water well. 1 In a small bowl, mix Matcha Powder and Hot Water well. 2 Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy. 2 Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy. 3 Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: You can return the mixture into the saucepan and heat up to cook properly. 3 Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: You can return the mixture into the saucepan and heat up to cook properly. 4 Add Matcha mixture and Vanilla, and mix well. Cool completely. 4 Add Matcha mixture and Vanilla, and mix well. Cool completely. 5 In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Matcha mixture and Vanilla Extract, and mix well. 5 In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Matcha mixture and Vanilla Extract, and mix well. 6 Pour the mixture into a container, that is lined with plastic food wrap, and make Ice Cream about 2cm thick. Place in the freezer for 2-3 hours or until firm. 6 Pour the mixture into a container, that is lined with plastic food wrap, and make Ice Cream about 2cm thick. Place in the freezer for 2-3 hours or until firm. 7 Cut out using a cookie cutter that matches the size and shape of biscuits. Sandwich each piece with two Biscuits. Place them in the freezer until serve. *Note: Freezer resting time allows the biscuits get slightly moist. 7 Cut out using a cookie cutter that matches the size and shape of biscuits. Sandwich each piece with two Biscuits. Place them in the freezer until serve. *Note: Freezer resting time allows the biscuits get slightly moist. 8 *Note: Alternatively you can simply sandwich the Ice Cream when it is firm enough to spoon onto the biscuits. After sandwiched the Ice Cream with tow biscuits, place in the freezer until firm. 8 *Note: Alternatively you can simply sandwich the Ice Cream when it is firm enough to spoon onto the biscuits. After sandwiched the Ice Cream with tow biscuits, place in the freezer until firm. 9 Find my 'Egg-free Matcha Ice Cream' 9 Find my 'Egg-free Matcha Ice Cream' 10 Find my 'Super Easy Matcha Ice Cream' 10 Find my 'Super Easy Matcha Ice Cream' More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Homemade Mango Sticky Rice (Using Rice Cooker) Crockpot Shredded Bbq Beer 🍺 Chuck Roast Healthy Air Fryer Falafel w/ Lemon & Dill Aioli Chipotle Cauliflower Rice Burrito Bowl Traditional (Plantain) Banana Bread Easy Homemade Mango Sticky Rice (Using Rice Cooker) Crockpot Shredded Bbq Beer 🍺 Chuck Roast Healthy Air Fryer Falafel w/ Lemon & Dill Aioli Chipotle Cauliflower Rice Burrito Bowl Traditional (Plantain) Banana Bread Roast Swede Best crunchy, rich and sweet chin chin Matcha Ice Cream Peanut butter mug cake in 2 mins Bread pudding 3G kofta Mooli or Radish Leaves Ke Patte Ka Saag Sweet Corn Vegetable Soup Chunky vegetable omelette Stir fried potatoes capsicum Roast Swede Best crunchy, rich and sweet chin chin Matcha Ice Cream Peanut butter mug cake in 2 mins Bread pudding 3G kofta Mooli or Radish Leaves Ke Patte Ka Saag Sweet Corn Vegetable Soup Chunky vegetable omelette Stir fried potatoes capsicum