Indulge in these matcha-on-matcha Matcha Macaron Ice Cream Sandwiches—where crisp, chewy matcha macarons meet creamy ice cream for the ultimate treat. This recipe blends the delicate texture of French macarons with the earthy depth of matcha, creating a dessert that’s as stunning as it is delicious. Perfect for impressing guests or enjoying as a special homemade indulgence!

A thick green macaron ice cream sandwich.

🧾Ingredients in this recipe

Sugar, eggs, green tea powder, and other ingredients on a white countertop.
  • Granulated sugar – This is my preferred sugar for this recipe but you could sub in finely ground turbinado sugar.
  • Matcha powder – There’s no need to use anything but culinary-grade matcha powder for this recipe. This is matcha I like on Amazon, and here is the brand of matcha I usually use in my recipes.
  • Almond meal – Use fine, blanched almond meal. You have to use almond meal and not any other flavors for this macaron recipe to work.
  • Confectioners’ sugar – also known as powdered sugar and has a light, fine texture. Do not substitute with other sugars.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 How to Make This Recipe

We start by making the matcha green tea ice cream because it needs time to chill and set. I usually make the ice cream 1-2 days in advance.

Before starting the ice cream process, put the bowl of your ice cream maker in the freezer overnight.

Ice Cream Shortcut

You can purchase store-bought matcha green tea ice cream, let it sit at room temperature until soft enough to transfer to the molds, and freeze it to set it.

Matcha Green Tea Ice Cream

A hand using a blue thermometer to check the temperature of a yellow liquid.
  • Warm the milk and vanilla through until the liquid just barely simmers. In the meantime, whisk the egg yolks and turbinado sugar together until the mix turns pale yellow.
  • Temper the egg yolk/sugar mixture with the milk/vanilla mixture. Tempering is when you slowly add two liquids, one hotter than the other, together to avoid the hot liquid cooking the contents of the cool liquid. In this case, we don’t want the warm milk/vanilla to cook our egg mixture.
  • Return the whole mixture to the saucepan over medium heat, stirring slowly and constantly. Once it has reached 170F, remove it from the heat. You can check this with an instant-read thermometer.
Green ice cream in an ice cream maker.
  • Sift the matcha powder into the mixture and whisk to break up any remaining clumps. You can also blend it on low speed (you don’t want to whip it). Then add the heavy cream and chill the whole mixture in the refrigerator overnight.
  • The next day, add your chilled ice cream to the ice cream maker. Churn (on the stir setting) until it is the thickness of soft serve ice cream, which should take about 20 minutes.

Ice Cream Makers

I use this ice cream maker attachment for my stand mixer, but you can also purchase a stand-alone ice cream maker. I like this one better than other ice cream makers I have tested.

Hand using a spatula to put green ice cream in a red mold tray.
  • Transfer the ice cream to your molds. If you don’t want them as thick, you can cut them in half lengthwise after they have set, or you can use shallower molds.
  • Bang the molds on your countertop to remove air bubbles and freeze for a minimum of 6 hours, but preferably overnight. They are easier to handle and assemble when firmer.

Matcha Green Tea Macarons

Whipped egg whites on a stand mixer whisk.
  • Add the almond flour, matcha powder, and confectioners’ sugar to a food processor and pulse to remove all the clumps.
  • Separately, beat the egg whites thoroughly until they begin to form soft peaks. Continue to beat, slowly incorporating the granulated sugar until firm peaks form.
Green macaron batter in a large metal stand mixer bowl.
  • Fold the almond mixture into the egg whites in 3 batches, mixing steadily with a rubber spatula.
  • You want to remove the air from the egg white meringue by continuing to mix, and by pressing the batter against the walls of the bowl. You will know that the batter is ready when it starts to move towards the bottom of the bowl on its own. This is called slouching.

Batter Consistency

If the batter is holding its shape, you’re not there yet, but DO NOT OVERMIX! An overmixed batter will result in your cookies spreading.

Two hands using a circle stencil to mark circles on parchment paper.
  • Use your ~2-1/4-inch cookie cutter to draw circles on the parchment paper. Use a cookie cutter or jar lid that matches the size or is just barely smaller than the ice cream molds.
  • You can fit 11 cookies on a quarter baking sheet or 22 on a half baking sheet. You will need 16-24 cookies total depending on which mold you are using. Make a couple extra for testing readiness.
  • Flip the parchment upside down and add it to your baking sheet (you don’t want to bake on the pencil marks). Using a pastry bag, pipe the batter into the circles you drew. Stay inside the circles because the batter will slightly expand.
Unbaked green macaron batter on a baking sheet.
  • Once you finish a tray, bang it on the counter 4-5 times to flatten the macarons and remove any air bubbles.
  • Let the macarons rest at room temperature until the tops are dry when you touch them, 1-2 hours. Preheat the oven to 325F.
Baked green macaron batter circles on a baking sheet.
  • Bake for ~12 minutes. You do not want the macarons to get brown, but they are ready when the foot/base of the macaron just barely get a golden hue.
  • Let cool for at least 15 minutes, but they are easiest to handle after an hour.

Assemble the Ice Cream Sandwiches

Remove your ice cream discs from the molds and place a macaron on each side. If you used the deeper molds and changed your mind, you can slice the discs lengthwise with a sharp knife at this time.

Store the assembled ice cream sandwiches in the freezer for up to 1 month!

Two side-by-side photos of thick and thin macaron ice cream sandwiches.

👩‍🍳 Top Tips to Prevent Macaron Mistakes

Macaron cracking: This is where the drying stage is crucial. Macarons that have not been left to dry at room temperature until the tops are dry when you touch them will be prone to cracking in the oven. It is also possible that your oven temperature is too high.

No macaron feet: These refer to the tiny ruffled ring circle seen on the edges of macarons when they bake. Ideally, the feet are fluffy and rise straight up in the oven.

Having no feet may mean the macaron batter rested too long, or the macarons did not get enough heat to rise properly. On the other hand, if the macaron’s feet have spread out onto the parchment too much this is a sign the batter has been over-mixed.

A close up of a stack of green macaron ice cream sandwiches.

🍵 More Matcha Recipes

I’m not done with the green tea goodness…these matcha recipes will blow your mind!

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Author: Candice Walker

Matcha Macaron Ice Cream Sandwiches

5 from 9 votes
Print Recipe Save
These Matcha Macaron Ice Cream Sandwiches combine crisp, chewy matcha macarons with creamy matcha ice cream for an irresistible dessert. A perfect balance of elegance and indulgence!
Prep Time1 hour
Cook Time45 minutes
Resting Time16 hours
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American, French, Japanese
Diet: Gluten Free, Kosher, Vegetarian
Servings: 8
Calories: 542kcal

Equipment

Ingredients

Ice Cream

Macarons

  • 125 g fine, blanched almond meal
  • 225 g powdered sugar
  • 4 egg whites room temperature
  • 110 g granulated sugar
  • 2 tbsp culinary grade matcha powder
US Customary – Metric

Instructions

Ice Cream*

  • Put the bowl of your ice cream maker in the freezer.
  • Warm the milk and vanilla until it just lightly simmers. 
  • Whisk the yolks and sugar together until pale yellow.
  • Temper** the egg/sugar mixture with the milk/vanilla mixture. 
  • Return to the sauce pan and cook until it reaches 170F, stirring slowly and constantly.
  • Remove from heat. Sift the matcha into the mixture and mix well to remove clumps***. Add the cream. Chill in the refrigerator overnight.
  • The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, ~20 minutes.
  • Transfer the ice cream to your molds, and if I don't want them to be as thick, I cut them in half lengthwise after they have set, or you can use these shallower molds.
    Bang the molds on your countertop to help remove any air bubbles and freeze for a minimum of 6 hours, but preferably overnight. They are easier to handle and assemble when firmer.

Macarons

  • Add the almond flour, matcha powder, and confectioners' sugar to a food processor and pulse to remove all the clumps.
  • Separately, beat the egg whites thoroughly until foamy and begin to form soft peaks. Continue to beat, slowly incorporating the granulated sugar until firm peaks form.
  • Fold the almond mixture into the egg whites in 3 batches, mixing steadily with a rubber spatula.
  • You want to remove the air from the meringue by continuing to mix, and pressing the batter against the walls of your bowl. It will be ready when the batter starts to move towards the bottom of the bowl on its own. This is called slouching.
  • Use your ~2-¼-inch cookie cutter to draw circles on the parchment paper. Use a cookie cutter or jar lid that matches the size or is just barely smaller than the ice cream molds.
    You can fit 11 cookies on a quarter baking sheet or 22 on a half baking sheet. You will need 16-24 cookies total depending on which mold you are using. Make a couple extra for testing readiness.
  • Flip the parchment upside down and add it to your baking sheet (you don't want to bake on the pencil marks). Using a pastry bag, pipe the batter into the circles you drew. Stay inside the circles because the batter will slightly expand.
  • Once you finish a tray, bang it on the counter 4-5 times to flatten the macarons and remove any air bubbles.
    Let the macarons rest at room temperature until the tops are dry when you touch them, 1-2 hours. Preheat the oven to 325F.
  • Preheat to 325F.
  • Bake for ~12 minutes. You do not want the macarons to get brown, but they are ready when the foot/base of the macaron just barely get a golden hue.
    Let cool for at least 15 minutes, but they are easiest to handle after an hour.

Assembly

  • Remove your ice cream discs from the molds and place a macaron on each side. If you used the deeper molds and changed your mind, you can slice the discs lengthwise with a sharp knife at this time.

Video

Notes

* Shortcut: You can purchase store-bought matcha green tea ice cream, let it sit at room temperature until soft enough to transfer to the molds, and freeze it to set it.
** Tempering is when you slowly add two liquids, one hotter than the other, together slowly to avoid the hot liquid cooking the contents of the cool liquid. In this case, we don’t want the warm milk/vanilla to cook our egg mixture.
*** You can also blend it on low speed (you don’t want to whip it).
I use this ice cream maker attachment for my stand mixer, but you can also purchase a stand-alone ice cream maker.
Store the assembled ice cream sandwiches in the freezer for up to 1 month!
This is matcha I like on Amazon, and here is the brand of matcha I usually use in my recipes.

Nutrition

Calories: 542kcal | Carbohydrates: 62g | Protein: 13g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 153mg | Sodium: 60mg | Potassium: 153mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1235IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
5 from 9 votes (9 ratings without comment)

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