Go Back

Strawberry Matcha Ice Cream Sandwiches

Strawberry matcha ice cream sandwiches with earthy, vivid green matcha cookies and bright pink strawberry ice cream. Bake the cookies at 350F, cool completely, then freeze the assembled sandwiches for clean, sliceable results.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
freezing 2 hours
Total Time 2 hours 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the matcha cookies
  • 2 cup all-purpose flour
  • 2 tbsp high-quality matcha powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 0.5 gallon strawberry ice cream softened
  • 1 white sesame seeds for rolling edges

Equipment

  • 1 sheet pan

Method
 

Bake the matcha cookies
  1. Preheat the oven to 350F, then whisk all-purpose flour, matcha powder, baking soda, and salt together in a bowl until evenly green. The dry mix should look uniform with no pale spots.
  2. Beat the softened unsalted butter and granulated sugar until fluffy, then beat in the egg and vanilla extract. Stop when the mixture looks lighter in color and holds a ribbon briefly.
  3. Stir the flour-matcha mixture into the butter mixture until you form a smooth, vivid green dough. Scrape the sides so no dry streaks remain.
  4. Scoop the dough into large rounds and press them flat on a lined sheet pan, leaving space for spread. Aim for cookie rounds that can sandwich the ice cream.
  5. Bake for 10-12 minutes, until the edges are set while the centers stay visibly vivid green. Cool completely before assembling.
Assemble and freeze
  1. Sandwich the softened strawberry ice cream between two matcha cookies, pressing gently to adhere. Keep the ice cream layer even so the sandwiches don’t bulge.
  2. Roll the ice cream edge in white sesame seeds, coating just the outer seam. Add extra seeds where the ice cream shows through.
  3. Wrap each sandwich and freeze at least 2 hours before serving. Freeze until firm enough to bite cleanly without sliding.

Notes

For the cleanest edges, let the baked cookies cool fully (room temperature) so the ice cream stays distinct instead of melting into the cookie. Store wrapped sandwiches in the freezer up to 2 weeks. For a dairy-free swap, use dairy-free strawberry ice cream and proceed the same way.