Matcha Mint Ice Cream Sandwiches (Vegan)
Matcha and mint are a match made in heaven, or should I say a Matcha made in heaven. Imagine a creamy, minty ice-cream disk sandwiched between two thin brownie like cake layers. A chocolate, mint, Matcha, brownie party in your mouth.
I have barely gotten anything done since I made these yummy sandwiches. Last Saturday I came home with an abundant farmer’s market haul. Feeling all hip and Martha Stewarty I set out to make a bright and seasonal gaspacho.
Ten minutes later I was sitting in the garden eating an ice cream sandwich, well more like three ice cream sandwiches and had forgotten about my plans for soup.
So heed my warning: Do not attempt to make these, I beg you.
When Dante was writing his Divine Comedy in 1391, he originally wrote:
Abandon productiveness all Ye who eat these Matcha Mint Ice Cream Sandwiches, they sure are Divine.
His editor Dennis shortened it to:
Lasciate ogne speranza, voi ch’intrate
Abandon Hope all Ye who enter here
And so a star was born. What ever happened to Dennis the Editor I wonder.
Check out my new Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.
Gloriously creamy Matcha Mint ice cream sandwiched between two thin brownie-like cake layers.
- 1 cup raw cashews soaked 8 hours
- 1 vanilla bean split lengthwise
- 1 3/4 cup full fat coconut milk
- 1 tbsp cornstarch
- 1/2 cup brown sugar
- 1/4 cup non-dairy milk
- 1 pinch salt
- 4 tsp Matcha powder
- 1-2 tsp Peppermint extract to taste
- 1/3 cup aquafaba from chickpeas
- 1/8 tsp cream of tartar
- 1/3 cup confectioner's sugar
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 3/4 cup + 1 Tablespoon granulated sugar
- 1 tsp baking powder
- 1 cup non-dairy milk
- 3/4 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
- 2 tbsp vegan mayonaise
- 1/3 cup aquafaba
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Place your coconut milk into a medium sauce pan with your split vanilla bean and corn starch.
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Stir it over medium heat until the mixture just comes to a boil and remove immediately from the heat and whisk in the Matcha.
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Into a high speed blender (like a Vitamix) place your drained soaked cashews, your steeped vanilla bean, coconut milk, brown sugar, peppermint extract and salt.
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Blend 1 minute on medium speed, scrape down the sides and blend again until perfectly smooth and not at all gritty.
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Allow to cool. Once your ice cream base is perfectly cooled it is time to make the aquafaba whip. Place the 1/3 cup aquafaba into a spotlessly clean mixer bowl with your cream of tartar.
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Whip on high (5-15 minutes) until stiff peaks form. Begin adding the sugar a spoonful at a time whipping between additions until you have added all of the sugar.
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Fold the ice cream base gently into the aquafaba until fully incorporated.
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Coax the Soon-to-be-ice-cream into a 9X13 pan lines with parchment and smooth the top. Place a layer of parchment over the top and place in the freezer until fully set. (around 6-8 hours depending on your freezer)
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Heat your oven to 325 Fahrenheit.
Place your dry ingredients into a large bowl and stir to combine.
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Place your non-dairy milk into a medium sized bowl and stir in your apple cider vinegar. Let sit for 5 minutes
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Okay 5 minutes have passed, add the rest of your wet ingredients to the bowl with your soy milk, including your aquafaba.
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Whisk your wet ingredients for 1 minute until just frothy. Pour your wet ingredients into the dry and stir or whisk to combine. Do not over mix.
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Line a 9X13 pan with parchment and pour in your batter. Gently smooth and place in oven. Bake for around 20 minutes. Until the top is not sticky to the touch.
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Okay your cake layer is cooled, your ice cream is hard. I used a biscuit cutter to cut out the pretty rounds above but squares and rectangles are easier and taste just as good. Enjoy
These are beautiful! Did you use a scalloped cookie cutter to cut out the ice cream? Any suggestions for a gluten free flour to substitute? Thanks!
Yes I used a graduated set of biscuit cutters that I borrowed from my daughter. I haven’t tried with gluten free flour yet. There is a great FB group called gluten free aquafaba and they might have an idea of the best substitution. If you try please let me know.