Matcha has been used in Japanese tea ceremonies for centuries and evolved into sweets like wagashi, mochi, and modern pastries. Incorporating matcha into cookies blends traditional flavor with Western baking techniques, creating a fusion dessert that honors both cultures.

The ice cream sandwich originated in the early 20th century United States as a portable treat, often using simple vanilla ice cream between two soft cookies or wafers. It remains a nostalgic snack that adapts easily to new flavor combinations, like strawberry ice cream with matcha cookies.

In Japan, soft‑serve ice cream is sometimes sandwiched between mochi (known as mochi ice cream) or between sweet red bean paste‑filled cakes. The matcha white chocolate cookie version is a modern twist that reflects contemporary Japanese‑Western fusion trends.

While not tied to a specific holiday, this dessert is popular for spring gatherings, tea parties, and festive brunches where fresh strawberries are in season, highlighting the seasonal focus of Japanese culinary tradition.

Authentic matcha powder, white chocolate, and rice flour are traditional; acceptable substitutes include culinary‑grade green tea powder for matcha, milk chocolate for white chocolate, and all‑purpose flour for rice flour when a softer texture is desired.

These cookies pair beautifully with a light green tea sorbet, a drizzle of yuzu‑infused honey, or a side of fresh fruit salad featuring kiwi and mango, complementing the matcha’s earthiness and the strawberry’s brightness.

The combination of naturally fermented sourdough for a subtle tang, vibrant matcha for depth, and creamy strawberry ice cream creates a balanced flavor profile that celebrates both Japanese tea culture and classic American ice cream sandwich nostalgia.

Common errors include over‑mixing the dough (which can develop too much gluten), under‑fermenting the sourdough (resulting in dense cookies), and overheating the white chocolate, which can cause grainy texture.

Sourdough adds natural fermentation, giving the cookies a light chew, subtle tang, and improved digestibility, whereas commercial yeast would produce a more uniform, less complex crumb.

Yes, churn the ice cream, then transfer it to an airtight container and freeze for up to one month. For sandwich assembly, keep the ice cream slightly softened at room temperature for 5‑10 minutes before spreading between cookies.

The YouTube channel Jesha Ann Stevens focuses on creative home‑cooked desserts, especially baked goods that incorporate wholesome ingredients like sourdough and natural flavorings, with clear step‑by‑step tutorials for home bakers.

Jesha Ann Stevens emphasizes natural fermentation, health‑forward ingredient swaps, and detailed explanations of flavor science, setting her apart from channels that prioritize quick, convenience‑driven recipes without the fermentation component.