Coolhaus is known for awesome ice cream, and this beautifully hued matcha green tea ice cream is a sophisticated treat that balances rich sweetness with a slightly smoky, earthy, and gently bitter flavor. It’s great on its own, but makes an uncommonly delicious pairing with chewy ginger molasses cookies for a grown-up take on ice cream sandwiches. You should use the freshest eggs possible for the best results, and a high-quality matcha green tea powder for the most vibrant color and best flavor.
Note: While these cookies are vegan (when you make sure to use certified-vegan sugar that’s not processed with bone char), the ice cream is definitely not — but part of the beauty of ice cream sandwiches is the ability to mix and match as you like. So you can buy or make your own dairy-free ice cream in any flavor to put between these cookies, or if eggs and dairy aren’t a concern, replace the vegan cookies with another kind; Coolhaus recommends double-chocolate cookies as a nice alternative pairing with the matcha ice cream flavor, and we think our Chocolate-Drizzled Coconut Macaroons would be a fun choice too.
Game Plan: Chill the ice cream base for a full 24 hours before churning for best results, in a plastic or stainless-steel pitcher with an airtight lid for easy pouring into the ice cream maker. You’ll get 1 1/2 quarts of ice cream from this recipe. The cookies can be made a few days ahead and stored in an airtight container, or if made the same day, allow at least 2 hours lead time so they cool completely. You should get 20 to 24 cookies from this recipe.
Special Equipment: You will need an ice cream maker for this recipe, and it helps to have a clip-on candy thermometer as well, so you can ensure your custard stays at a safe temperature to avoid curdling your eggs.
This fully automatic ice cream maker lets you craft your own frozen treats with ease. Create custom flavors of ice cream, sorbet, or frozen yogurt, or make the classics, but even better than you remember, because you'll know exactly what's in them, and they'll taste so amazing, you'll never go back to store bought.Buy Now ›
To make the cookies:
To make the ice cream sandwiches:
Excerpted from The Coolhaus Ice Cream Book © 2014 by Natasha Case and Freya Estreller. Photography © 2014 by Brian Leatart. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
by David Klein | Today is National Hamburger Day—no better time to learn how to make a smashburger, the best indoor...
by Caitlin M. O'Shaughnessy and Jen Wheeler | There's no shortage of healthy chicken recipes, but these take a spin on the grill for extra flavor...