What’s a Matcha Chipwich you ask? Soft matcha spiked sugar cookies sandwich a scoop of your favorite vanilla ice cream and rolled in mini chocolate chips! They are perfect for a festive but healthy(ish) St. Patrick’s Day recipe, to celebrate the upcoming spring season, or any day you fancy a green tea infused frosty treat. These Matcha Ice Cream Cookie Sandwiches are paleo-ish (gluten/grain/dairy free) and nut free!

What Do These Matcha Cookie Ice Cream Sandwiches Taste Like?

These Matcha Cookie Ice Cream Sandwiches have three delicious components. The cookie: soft and chewy with crispy edges, just like a good sugar cookie should be, but with a hint of matcha. The matcha flavor is pretty mild but adds the perfect pop of color. The ice cream: use your favorite vanilla, the perfect cold and creamy center to complement the cookies. Mini chocolate chips: the finishing touch to create the delicious flavor (matcha, vanilla, chocolate) and texture (creamy, chewy, crunchy) trifectas. Yep, there is a A LOT of love with these ice cream sandwiches.

Here’s Why You Should DEFINITELY Make These Matcha Chipwiches:

So easy to make – cookies come together in one bowl and bake up quick!
Mild matcha flavor that can be adjusted to suit your preference!
Made with real, simple ingredients!
Perfect dye-free recipe St. Patrick’s Day, a hot summer day, or whenever you’re craving a frozen dessert.
Cookies, ice cream, chocolate…do I even need to say more?

What Ingredients Are Used to Make These Healthy Ice Cream Sandwiches?

These paleo-ish Matcha Ice Cream Sandwiches are made better-for-you as they contain no refined flours or oils. They also happen to be nut free! They are paleo-ish meaning they are gluten free, grain free, and dairy free, just not technically refined sugar free as I use organic cane sugar instead of my go-to coconut sugar. I find that for sugar cookies, cane sugar is best as coconut sugar has a too assertive flavor and darkens the cookies.

Here’s a look at the ingredients you’ll need and some possible variations:

Cane Sugar – Organic cane sugar is a less refined version of conventional white sugar so the flavor is very similar to a classic sugar cookie and gives these cookies a similar soft and chewy texture. Plus, cane sugar keeps the matcha vibrant and bright.
Tahini – Makes the cookies perfectly dense and soft. Use any other thin and drippy nut/seed butter you like that contains only 1 ingredient. I’d recommend cashew or sunflower seed butter as they will not overpower the matcha flavor as much as almond or peanut butter. This is my tahini of choice for baking.
Avocado Oil – Adds the perfect amount of moisture. Sub for olive oil or melted and cooled coconut oil.
Egg – To help puff the cookies.
Vanilla – For that classic sugar cookie flavor.
Cassava – A gluten free, grain free, and nut free flour that is unrefined! I find the best pricing to be on Amazon.
Tapioca Flour – Helps thicken the dough without making it too floury or dense.
Matcha – I use Soar Organics ceremonial matcha to get a super vibrant green, but their Culinary Matcha is a great, reasonably priced option for baking. (PS. Soar Organics is currently having a Spring Sale! Or use code Freshly15 to get 15% off your order if you missed it.)
Baking Powder – Helps the cookies rise.
Salt – To enhance all the flavors.
Vanilla Ice Cream – Use your favorite vanilla ice cream! We love NadaMoo’s coconut-milk based Vanilla Bean Ice Cream.
Mini Chocolate Chips – Any mini chocolate chip or finely chopped chocolate bar you like! I use Enjoy Life mini chocolate chips for these Chipwiches.

How Do You Make Cookie Ice Cream Sandwiches?

These healthier ice cream cookie sandwiches are SUPER easy to make! The cookie dough is made in just one bowl and bake up in a flash. Many elements can easily be made ahead or store them, fully assembled, in your freezer until you’re ready to enjoy!

Here’s a rundown of the steps:

Make the cookie dough. Mix the wet ingredients, stir in the dry ingredients, that’s it!
Chill the cookie dough. I recommend chilling for 2 hours in the fridge, but 30 minutes in the freezer would do in a time crunch.
Roll cookie dough balls in cane sugar. This is optional, but I think it adds a nice textural element.
Bake the cookies for just about 10 minutes.
Assemble the ice cream sandwiches. Flip one cookie, add ice cream, top with second cookie, roll ice cream edge in mini chocolate chips, done! (I give a hack below on how to create perfect ice cream sandwiches, it does take a few extra steps/dishes, but it really makes the chipwiches much more even/aesthetic.)

These will keep, stored in an airtight container, for a few weeks. I would suggest individually wrapping them in aluminum foil as well to further prevent freezer burn.

Make Ahead: While these can be stored, fully assembled, in your freezer there’s also ample opportunity to make much of these ahead if you don’t have the time to do it all in one shot. Dough can be made 3 days in advance and stored in the fridge. Cookie dough balls (uncoated) can be stored in the freezer up to a week in advance. Baked cookies will keep in the freezer for a few months! Fully assembled Chipwiches, well wrapped, should keep for a few weeks.

How To Make The Perfect Ice Cream Cookie Sandwich

I give two methods on how to assemble the perfect Ice Cream Cookie Sandwich. The easy way, which is faster and more economical with the ice cream use. And the aesthetic way, which makes a bit more dishes and takes longer, but creates more evenly filled sandwiches. Either way, I recommend freezing your cookies before assembling to avoid deforming the soft cookies while adding the ice cream filling.

The Easy Way To Assemble An Ice Cream Cookie Sandwich: (faster/less dishes)

Use an ice cream scoop to create an ice cream ball, as spherical as possible.
Center the ice cream ball on the flat side (the bottom) of one cookie.
Place the flat side of a second cookie on top of the ice cream.
Press down evenly until the ice cream reaches the edges of the cookies.

How to Create The Perfect Ice Cream Cookie Sandwich: (longer/prettier)

Let 2 quarts of ice cream stand on the counter for a few minutes.
Line an 8 or 9 inch square baking dish with parchment paper.
When the ice cream is just soft but not melty, spread it out into the baking dish and create an even layer.
Place a layer of parchment paper over the ice cream and wrap the baking dish tightly with aluminum foil and place back in the freezer a few hours to harden.
Once firm, remove ice cream from baking dish using parchment paper.
Use a 3 inch biscuit cutter, or the lid of wide mouth mason jar, to cut out circles from the ice cream square. Be sure to turn the cutter several times in the dish before lifting up the cutter. If the ice cream circle doesn’t lift out easily use your finger to poke the circle out from the bottom of the parchment paper.
Place ice cream circle on one cookie bottom and top with second cookie, press down slightly.

To Roll In Chocolate Chips, Either:

Roll the assembled cookie sandwich in mini chocolate chips.
Use your hands to stick chocolate chips to ice cream layer.

These Matcha Ice Cream Cookie Sandwiches are the perfect way to celebrate soon approaching springtime, a fun and festive, dye free, green treat for St. Patrick’s Day, or anytime you’re craving a delicious frosty treat. Soft and chewy matcha infused cookies sandwich a layer of your favorite vanilla ice cream, and rolled in chocolate chip cookies, really, what could be better than that?!

More Healthy St. Patrick’s Day Recipes!

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Matcha Chipwiches (Ice Cream Cookie Sandwiches)

Soft matcha spiked sugar cookies sandwich a scoop of your favorite vanilla ice cream and rolled in mini chocolate chips! A perfect healthy St. Patrick's Day recipe, to celebrate the upcoming spring season, or any day you fancy a green tea infused frosty treat.

paleo-ish (gluten/grain/dairy free), nut free, vegan-option, refined sugar free possible

Servings 5 cookie sandwiches

Ingredients

Cookie Dough

2/3 cup (140 grams) cane sugar
1/4 cup (65 grams) tahini, well stirred before measuring sub other thin nut/seed butter of choice
1/4 cup (61 grams) avocado oil sub coconut oil (melted and cooled)
1 egg
1/2 tsp vanilla
1/2 cup (72 grams) cassava flour spooned and leveled
1/4 cup (30 grams) tapioca flour
1-2 tsp matcha powder see notes
1 tsp baking powder
1/4 tsp sea salt

3 tbsp cane sugar for rolling optional
1 quart vanilla ice cream
1/2 cup mini chocolate chips or finely chopped chocolate of choice

Instructions

Make the cookie dough. In the bowl of a stand mixer, or a large bowl if mixing by hand, beat the cane sugar, tahini, avocado oil, and egg together on medium speed until thick and fluffy.
Add vanilla and continue to beat until well combined, about 1 more minute.
Scrape down the sides and bottom of the bowl, add the cassava, tapioca, matcha, baking powder, and salt and stir until just fully incorporated. Scrape down the bowl once during mixing to ensure ingredients are evenly distributed.
Chill the dough preferably in the fridge for 2 hours or in the freezer for 30 minutes.
Heat oven to 360 (yes, 360) degrees near the end of the chilling time, and prepare a baking sheet by lining with parchment paper or a silpat.
Create 10 even cookie dough balls. I use a 50 mm scoop (about 1.5 tbsp, 40 grams each). Roll each ball in the cane sugar, if desired. Place the dough balls at least 2 inches apart on the baking sheet.
Bake cookies for 10-12 minutes or until cookies have puffed and slightly golden brown around the edges.
Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.
Assemble ice cream cookie sandwiches. Flip one cookie, use an ice cream scoop to create an even ice cream ball about 2 inches in diameter. Place ice cream ball in the center of a flipped cookie. Place bottom of second cookie on top of ice cream and press down evenly until ice cream reaches the cookie edges. (See original post for aesthetic ice cream sandwich assembly tips.) Place assembled sandwiches in the freezer to avoid melt. Repeat with remaining cookies.
Add mini chocolate chips by rolling the cookie sandwich in the mini chips or use your hand to place chips all over ice cream edge.
Enjoy immediately or place back in the freezer if the ice cream has become soft.

Recipe Notes

Helpful Kitchen Tools: 50 mm cookie scoop, silicone spatula, ice cream scoop, kitchen scale, 3 inch biscuit cutter

Storage: These will keep, stored in an airtight container, for a few weeks. I suggest individually wrapping these with aluminum foil as well to further prevent freezer burn.

Make Ahead: Dough can be made 3 days in advance and stored in the fridge. Cookie dough balls (without sugar dusting) can be stored in the freezer up to a week in advance. Roll frozen cookies in cane sugar before baking, add 1 minute to baking time. Baked cookies will keep in the freezer for a few months!

Assembly Tips:
Frozen Cookies - I recommend freezing your cookies before assembling to avoid deforming the soft cookies while adding the ice cream filling.
Perfect Edges - Spread 2 quarts of ice cream into square baking dish, re-freeze, then cut out with round cookie cutter to make clean edges. See original post for more detailed directions.
Frozen Ice Cream - Try not to leave the ice cream out too long as it's more difficult to shape while soft.

Ingredient Substitutions/Variations:

Tahini - Use any other thin and drippy nut/seed butter you like that contains only 1 ingredient. I’d recommend cashew or sunflower seed butter as they will not overpower the matcha flavor as much as almond or peanut butter. Always stir the nut/seed butter in the jar before measuring. Do not use the compacted paste at the bottom of the container for best results. My favorite tahini for baking is the 365 brand from Whole Foods.

Matcha - I only use 1 teaspoon of matcha to give these cookies a light green color and very mild matcha flavor. If you want to go big on the green tea, you can easily double the amount to 2 teaspoons.

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