Vegan & Gluten-Free Matcha Ice Cream Sandwiches
June 29, 2018
Blogger Heather Pace of Sweetly Raw has created a delectable summer treat with DōMatcha® - ice cream sandwiches that anyone can enjoy!
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.
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. It's 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 DōMatcha® 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.
What a decadent way to use matcha for a hot weather treat! Check out Heather's blog post and find the full recipe and instructions below.
Cookies
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.
So make a batch, store them in the freezer and you have a healthy and energizing treat option on these hot summer days!