As soon as summertime hits, this is the only sandwich we’re interested in. This matcha mint chocolate chip ice cream sandwich is dairy-free, but gets its creamy base by blitzing sweet coconut milk and soaked cashews in the blender. And while matcha is great on its own, we decided to give the ice cream an extra kick by mixing in refreshing mint. Trust us, matcha and mint are a matcha made in heaven! The “sandwich” component of this frozen treat are two gluten-free chocolate cookies. They nicely complement the chocolate chips in the ice cream, and are lightly sweetened with coconut sugar.
The great thing about this recipe is that it’s for everyone, no matter your level of commitment to ice cream. Whether you’re a die hard ice cream fan looking for any excuse to use your ice cream maker, or partial to the no-churn method, this recipe can be made by all. Just follow the recipe that best suits your needs!
For the ice cream
- 1 cup (packed) fresh mint leaves
- 1 3/4 cups light or full-fat coconut milk (full-fat will result in a creamier texture)
- 1 ½ cups raw cashews, soaked minimum 6 hours or overnight and then drained*
- ¼ cup coconut oil, melted
- ⅓ cup raw/unpasteurized honey**
- 1 tbsp Joya’s Focus matcha elixir blend (or green tea powder***)
- Pinch of sea salt
- ⅛ tsp natural peppermint extract (optional, to taste)****
- 115 g (4 oz) Joya’s single-origin 70% dark chocolate, chopped (or raw cacao nibs for a less sweet option)
For the cookies
- ¾ cup sorghum flour
- ¼ cup arrowroot or tapioca starch
- ½ cup raw cacao powder
- ¼ tsp baking soda
- ½ tsp sea salt
- ½ cup coconut oil
- ¼ cup coconut sugar
- ½ tsp pure vanilla extract
- 1-3 tbsp water
*Once drained, keep cashews refrigerated until ready to use.
**To make this ice cream vegan, substitute the honey with maple syrup.
***Matcha powder comes in various grades. If using straight-up matcha instead of Joya's Focus elixir blend, the culinary or lower grade is sufficient for this recipe.
****Taste ice cream base before adding peppermint extract - the mint leaves might provide a strong enough mint flavor.
(All photos by of Sophie Bourdon)
Make the Ice Cream
- Soak cashews in a bowl of water, covering the nuts with at least 2” of water, for at least 6 hours or the night before blending. If using an ice cream maker, chill churning bowl in the freezer overnight.
- Boil a full kettle of water. In the meantime, half fill a medium bowl with ice and top up with cold water. Place mint leaves in a mesh strainer. When the water has boiled, pour over the mint to wilt the leaves, holding the strainer above the sink, and then immediately transfer the wilted leaves into the ice water bath to shock them. Promptly drain and squeeze the water from the mint.
- Add mint and coconut milk to a high-speed blender and blend until very smooth, about 1 minute. Optional step: For an ultimate smooth and creamy ice cream, strain coconut milk mixture through a fine mesh sieve to remove any fine grits of mint, and then pour mixture back into blender.
- Add cashews, coconut oil, honey, Joya’s Focus matcha elixir blend (or matcha powder) and salt to the blender and blend until very smooth, about 2 minutes. Taste and add peppermint extract and/or additional honey or matcha, as desired.
- No-churn option: Chill mixture in the fridge for 6 hours or up to overnight. Blend one more time on high speed for 30 seconds. Transfer ⅓ of the mixture to a freezer-safe container and add ⅓ of the chopped chocolate. Repeat this until you have used up all of the mixture and chocolate, and then stir with a spoon to distribute the chocolate. Cover and freeze until firm, at least 4 hours.
- Ice cream maker option: Chill mixture in the fridge for 2-3 hours or up to overnight, then churn in ice cream maker according to the manufacturer’s instructions. Transfer ⅓ of the mixture to a freezer-safe container and add ⅓ of the chopped chocolate. Repeat this until you have used up all of the mixture and chocolate, and then stir with a spoon to distribute the chocolate. Cover and freeze until firm, at least 4 hours.
Make the Cookies
- In a medium bowl, whisk together all of the dry ingredients.
- In a large bowl, combine the coconut oil, sugar and vanilla and beat with a hand mixer or using a stand mixer until fluffy, about 20-30 seconds.
- Add half of the flour mixture to the wet mixture and continue to beat on low speed until incorporated. Add remaining flour mixture and beat until fully incorporated. Add water 1 tablespoon at a time. The dough should not be sticky — it will appear somewhat crumbly, but should hold together when pinched.
- Turn the dough out onto a piece of plastic wrap, pat it into a disc and wrap. Set in the fridge to cool for 20-30 minutes, until cold and firm but not completely hardened.
- Preheat oven to 325°F and line a baking sheet with parchment paper. Remove the dough from the fridge and let it sit at room temperature for about 10 minutes, until pliable (this may take less or more time depending on temperature of the room).
- Lay a large sheet of parchment paper on a work surface. Unwrap dough and place on the parchment, cover with another sheet of parchment and using a rolling pin, roll out the dough about ⅛” thick.
- Using a round 2.5”-2.75” cookie cutter, stamp out cookies as close together as possible and arrange on the prepared baking sheet. Re-roll remaining scraps and repeat. Recipe should yield 20 cookies, enough for 10 ice cream sandwiches.
- Bake in the oven for 6 minutes, rotating the baking sheet after 3 minutes — do not over bake. Remove from oven and let cookies cool for 10 minutes on the baking sheet before transferring to a rack to cool completely.
- Sandwich mounds of ice cream between two cookies and enjoy immediately. Alternatively, wrap assembled sandwiches in parchment or wax paper and keep them in a freezer-safe bag or container in the freezer. Store any unused cookies at room temperature in an airtight container for up to 5 days.