Matcha Ice Cream Sandwich

These sweet, addictive cookies make for the perfect ice cream sandwich!

Makes 18 cookies.

An original recipe prepared for us by Sprinkle of Green.


    • 1½ cups gluten free or unbleached all purpose flour
    • ½ cup almond flour
    • 1 Tbsp of Aiya Culinary Grade Matcha
    • 1 Tbsp flax meal
    • 1 tsp baking powder
    • ¾ tsp baking soda
    • ½ tsp salt
    • 1½ cups white chocolate chunks (use dairy-free variety for a vegan cookie)
    • 1 cup rapadura or coconut sugar
    • ½ cup rapeseed oil
    • ¼ cup plus 2 Tbsp almond milk
    • 9 scoops of ice cream (use dairy-free variety for a vegan cookie)


    1. In a large bowl, whisk together flours, Matcha, flax meal, baking powder, baking soda, and salt. Add the chocolate chips to and toss to coat.
    2. In a medium bowl, whisk the sugars briskly with the rapeseed oil and almond milk until incorporated.
    3. Add the wet mixture to the dry bowl, and then stir until just combined and no flour is visible.
    4. Cover with plastic wrap and refrigerate the dough for at least 12 hours. Do not skip this step.
    5. Preheat the oven to 350F. Line two baking sheets with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a Tbsp to portion dough. Note: Freezing the balls of dough for 10-15 minutes before baking the cookies will retain their shape better this way. Makes about 18 cookies.
    6. Bake for 12-13 minutes, or until the edges are just golden.
    7. Let cool completely before scooping in your favourite ice cream!

    NoteThe cookie sandwiches can be kept in the freezer, and don't need thawing before eating.

    Note: For easier sandwiching of the cookies and ice cream, you can place the cookies in the freezer for 10 minutes before squishing some ice cream in between them.


    Click below to purchase the Culinary Grade Matcha used in this recipe: