Matcha Ice Cream Sandwiches (Vegan/GF)

Summer is here - and nothing says hot weather more than cold, creamy ice cream! Am I right?! Matcha lovers, I have you covered with these matcha ice cream sandwiches that are vegan and gluten free.

Five ingredient ice cream that DOESN'T require an ice cream maker, sandwiched between two simple (but tasty) one bowl cookies. They're seriously easy to make, and you can store extras in the freezer.

Let's chat about matcha.

What the heck is it? I find that a lot of people are still confused.

Matcha is simply green tea leaves that have been dried and powdered. Since I've never been a coffee drinker, matcha is my drink of choice for an energy boost. While it does contain caffeine, it's different than the caffeine in coffee. Its also alkalizing to the body unlike coffee and black tea which are acidic. Matcha is high in L-Theanine which helps to achieve relaxation, alertness, improved memory, mood, and concentration. How awesome is that?!

A few years ago I discovered DoMatcha and have only been using their matcha ever since. I wasn't just impressed with the taste, the incredible rich shade of green caught my interest (that is a sign of quality and freshness). They also remove the stems and veins from the leaves, giving it a more soft and delicate taste. Not only that, they're the only company I know of who makes a LOW CAFFEINE matcha. I'm particularly obsessed with it and I love that I can drink it on an empty stomach.

Matcha Ice Cream Sandwiches


1 cup blanched almond flour

2/3 cup oat flour

1/4 teaspoon baking soda

1/3 cup maple syrup

1/4 cup melted coconut oil

1/2 teaspoon pure vanilla extract

Preheat an oven to 350F. Stir all ingredients together in a bowl until a dough forms. Use a mini ice cream scoop to portion and place on a parchment paper lined tray. Gently press each cookie flat. Bake for 6-8 minutes until golden brown. When cool, place into the freezer until the ice cream is ready.

NOTE: Turn these into chocolate chip cookies. Simply add 1/2 cup chocolate chips of choice to the dough.

Make sure to flatten the dough to about 1/4" thick. You can see how they spread out as they bake.  

Matcha Ice Cream

2 1/2 cups full fat coconut milk

1/2 cup mashed avocado

1/3 cup coconut nectar or maple syrup

1 tablespoon matcha powder

1/2 teaspoon pure vanilla extract

Blend all ingredients until smooth in a blender. Pour into an 8x8" pan and place in the freezer for at least 6-8 hours. Check the ice cream periodically and when it is firm but scoopable, create scoops and place onto a frozen cookie. Place another cookie on top and gently press down (not too much that it squishes out). Depending on the firmness of the ice cream, eat immediately or place back into the freezer for several hours before eating.

Optional: Drizzle the finished sandwiches with melted dark chocolate of choice. I think it adds a nice touch!

So make a batch, store them in the freezer and you have a healthy and energizing treat option on these hot summer days!

If you make them, or any of my recipes, give me a shout on instagram so that I can repost your creation 🙂

This is a sponsored post, however all opinions are my own. I only promote products that I truly love and use.

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  1. Gill
    June 27, 2018 at 01:04

    Do you think that you could ever design your recipes to be printer friendly on your weblog? Thank you.

    • sweet_raw
      June 28, 2018 at 04:15

      Hi Gill, Yes i need to add that function, thanks for the reminder :))

  2. Paty
    June 27, 2018 at 09:20

    Looks yummy! Can I make the cookies with coconut flour?

    • sweet_raw
      June 28, 2018 at 04:16

      Hi Paty, unfortunately no. The coconut flour will make them too dry (its 70% fiber and has to be used in a very particular way).

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