Viral Strawberry Matcha Ice Cream Sandwich
Matcha ice cream sandwich is a Korean-inspired frozen dessert of whipped matcha cream and macerated fresh strawberries, sandwiched between crispy waffle cookies. Total time: 4 hours 10 minutes (10 minutes active). Serves 2. No ice cream maker, no eggs, no cooking – just whip, layer, and freeze for the most elegant naturally green frozen treat you can make at home. The strawberry matcha ice cream filling has been the most-requested dessert at every gathering I’ve hosted.
What Is a Matcha Ice Cream Sandwich?
A matcha ice cream sandwich is a no-churn frozen dessert where softly whipped matcha cream is pressed between two crunchy waffle cookies. Unlike store-bought versions that rely on artificial coloring and stabilizers, this homemade version gets its natural green color from real matcha powder, no artificial additives whatsoever.
What makes this matcha ice cream recipe distinctly Korean is the cookie base. In Korea, I would use Couque d’Asse (쿠크다스), a beloved Korean snack cookie that is long, slim (about 4cm), and soft, with a light cream filling sandwiched between two thin layers. Since I now live in Europe where they are harder to find, I substitute with waffle cookies that are easy to source here. Either way, the buttery crunch gives the sandwich its signature texture. Add fresh strawberry matcha ice cream filling and you have a dessert that is clean and wellness-forward.
- 🌿 Wellness Note: Matcha is rich in EGCG antioxidants and L-theanine for calm, sustained energy
The Korean Cookie Tradition
In Korea, Couque d’Asse (쿠크다스) are a beloved after-school snack, long, slim cookies about 4cm in length, soft and thin, with a light cream filling between two delicate layers. They are the original cookie base for this recipe. Since moving to Europe, I substitute with thin waffle cookies that are widely available here and provide a similar light, crisp contrast to the creamy matcha filling.
Why Strawberry and Matcha Are the Perfect Pair
Strawberry matcha ice cream has become one of the most searched flavor combinations. The grassy bitterness of matcha is naturally balanced by the sweetness of fresh strawberries. Macerating the strawberries first draws out their natural juices and concentrates the flavor, creating little pockets of fruit that contrast beautifully with the green cream in every bite of the matcha ice cream sandwich.
Why This Matcha Ice Cream Sandwich Is a Wellness Dessert
Most supermarket ice cream sandwiches are made with artificial colors, flavors, emulsifiers, and stabilizers to extend shelf life. This homemade matcha ice cream has none of that.
My Diet Diary
When I lost 20kg, I never cut out snacks. Instead of avoiding them, I learned to make them differently, real ingredients, no guilt, full satisfaction. Deprivation doesn’t work. Eating better does.
Matcha 🍵
- EGCG antioxidants: one of the most potent plant antioxidants, linked to reduced inflammation
- L-theanine: promotes calm, focused energy.
- Natural caffeine
- Zero artificial color
Fresh Strawberries 🍓
- Vitamin C: supports skin and immunity
- Natural sweetness
What’s Not in It 🚫
- No artificial coloring
- No stabilizers or emulsifiers
- No high-fructose corn syrup
- No preservatives
Eating well shouldn’t mean eating less.
Ingredients you’ll need
For the Strawberry Matcha Ice Cream
For the Sandwich Base
How to Make a Matcha Ice Cream Sandwich
Macerate the Strawberries
Cut the strawberries into small, even cubes. Toss with 1 tbsp of sugar and let sit for 10–15 minutes.
Whip the Matcha Cream
Add cold heavy cream, 1.5 tbsp sugar, and 1.5 tbsp matcha powder together in a mixing bowl. Whip together until the mixture reaches a soft, yogurt-like consistency.
Drain and Fold
Transfer the macerated strawberries to a fine-mesh strainer or sieve and let the excess liquid drain naturally. Fold the strawberry cubes into the whipped matcha cream with a spatula.
Layer and Freeze
Line a square container with plastic wrap. I forgot this step haha. This is how you’ll remove the frozen block later. Lay a single layer of waffle cookies on the bottom, fitting them as snugly as possible. Spread the strawberry matcha cream evenly on top in a smooth layer, then add a second layer of waffle cookies. Fold the plastic wrap over the top.
Slice and Serve
When the matcha ice cream sandwich is fully frozen, lift the entire block out of the container using the plastic wrap overhang.
Tips & Common Mistakes
Why Is My Matcha Ice Cream Sandwich Too Soft to Slice?
The most common cause is under-freezing. Four hours is the absolute minimum, overnight is better. The second cause is under-drained strawberries.
Why Is My Matcha Cream Grainy?
Grainy texture in a matcha ice cream recipe almost always means the cream was over-whipped.
Substitutions & Variations
No Waffle Cookies? Here’s What to Use
- Loacker wafer cookies
- Thin shortbread rounds
- Biscoff speculoos
- Graham crackers
No Matcha Powder?
Try the original version: this recipe actually started as a strawberry ice cream sandwich. Simply skip the matcha powder and stir in 1 tbsp of strawberry jam instead.
Flavor Variations to Try
This matcha ice cream sandwich recipe is flexible with fruit, mango works for a tropical twist, and blueberries are equally delicious.
Green Tea Korean Skincare 🌱
Innisfree Green Tea Hyaluronic Cream 💚
How to Store Your Matcha Ice Cream Sandwich
Store in an airtight container in the freezer for up to 2 weeks.
FAQ
Other Korean Strawberry Desserts
Strawberry Bingsu
Strawberry Bingsu: Korean Shaved Ice
Korean Strawberry Syrup
Korean Strawberry Syrup: Strawberry Cheong
Strawberry Matcha Ice Cream Sandwich
Ingredients
- 6 strawberries
- 1 tbsp sugar for macerating strawberries
- 150 g heavy cream
- 1.5 tbsp sugar (for matcha cream)
- 1.5 tbsp matcha powder
- 3 waffle cookies feel free to substitute with other similar cookies
Instructions
- Cut the strawberries into small cubes.6 strawberries
- Add 1 tbsp of sugar to the strawberries and let them macerate.1 tbsp sugar
- In a mixing bowl, combine the heavy cream, sugar, and matcha, and whip until it reaches a yogurt-like consistency.150 g heavy cream, 1.5 tbsp sugar, 1.5 tbsp matcha powder
- Place the macerated strawberries in a strainer and drain the excess liquid.
- Add the strawberries to the matcha cream and mix well.
- Place the waffle cookies on the bottom, spread the strawberry cream on top, then add another layer of waffle cookies.3 waffle cookies
- Freeze for at least 4 hours.
- Once frozen like ice cream, remove and enjoy.
Nutrition
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