Description
These Matcha Red Bean Ice Cream Sandwiches combine the delicate earthy flavor of matcha cookies with sweet red bean paste and creamy vanilla ice cream, creating a delicious and unique dessert that’s perfect for any occasion.
Ingredients
Scale
Ice Cream & Filling
- 2 cups vanilla ice cream, softened
- 1 cup sweetened red bean paste (anko)
Cookies
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons matcha green tea powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the matcha cookies.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, matcha green tea powder, baking powder, baking soda, and salt until well combined for an even distribution of leavening agents and flavor.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using a mixer or whisk until the mixture becomes light and fluffy, about 2-3 minutes, to incorporate air for a tender cookie.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mixture, mixing well until fully blended to build structure and enhance flavor.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and maintain a tender texture.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden, indicating they are cooked through yet soft inside. Remove the baking sheet and let the cookies cool on it for 5 minutes before transferring them to a wire rack to cool completely.
- Assemble Sandwiches: Once the cookies are fully cooled, spread about 1 tablespoon of sweetened red bean paste on the bottom side of one cookie. Top with a scoop of softened vanilla ice cream, then place another cookie on top to create an ice cream sandwich. Repeat the process with the remaining cookies.
- Freeze: For optimal texture, place the assembled ice cream sandwiches in the freezer and let them freeze for at least 1 hour before serving. This will firm up the ice cream and meld the flavors together perfectly.
Notes
- Ensure the ice cream and butter are softened to make spreading and mixing easier.
- Allow cookies to cool completely before assembling to prevent the ice cream from melting too quickly.
- Using parchment paper helps prevent cookies from sticking and encourages even baking.
- You can substitute vanilla ice cream with green tea or black sesame ice cream for a complementary flavor twist.
- The sandwiches can be wrapped individually and stored in the freezer for up to one week.
