Matcha Macaron Ice Cream Sandwiches
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!
Servings: 8
Calories: 542kcal
Equipment
Ingredients
Ice Cream
- 4 large egg yolks
- ½ cup turbinado sugar
- 1 ½ cups whole milk
- 1 tsp vanilla extract
- 2 tbsp culinary grade matcha powder
- 1 ½ cups heavy 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
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
