Matcha white chocolate cookie ice cream sandwich 💚

Ingredients

• 50 g Active Sourdough Starter (fed 4-6 hours before use, at peak activity)
• 200 g All-Purpose Flour (sifted)
• 100 g Unsalted Butter (softened to room temperature)
• 80 g Granulated Sugar (fine)
• 40 g Brown Sugar (packed)
• 1 Egg (large, room temperature)
• 4 g Matcha Powder (culinary grade, sifted)
• 100 g White Chocolate (chopped)
• 0.5 tsp Baking Soda
• 0.25 tsp Salt
• 250 g Fresh Strawberries (hulled and sliced)
• 250 ml Heavy Cream (chilled)
• 125 ml Whole Milk (chilled)
• 60 g Granulated Sugar (for ice cream base)
• 1 tsp Vanilla Extract
• 1 tsp Lemon Juice (freshly squeezed)

Instructions

1. Activate Sourdough Starter

   Feed your starter 4‑6 hours before you begin so it’s bubbly and at peak activity.

   Time: PT15M

2. Mix Cookie Dough

   In a mixing bowl combine softened butter, granulated sugar, brown sugar, and the egg. Beat until creamy, then stir in the active starter, sifted flour, matcha powder, baking soda, and salt until just combined.

   Time: PT15M

3. Bulk Ferment Dough

   Cover the bowl with a damp towel and let the dough rest at room temperature for about 8 hours, or until it has visibly puffed and developed a mild sour aroma.

   Time: PT8H

4. Shape and Chill Cookies

   Turn the dough onto a lightly floured surface, divide into 12 equal portions, roll into balls, and place on a parchment‑lined baking sheet. Chill the shaped dough for 30 minutes to prevent spreading.

   Time: PT30M

5. Bake Cookies

   Preheat the oven to 350°F (177°C). Bake the chilled dough balls for 12‑15 minutes, or until the edges are lightly golden and the centers are still soft. Let cool completely on a wire rack.

   Time: PT20M

   Temperature: 350°F

6. Prepare Matcha White Chocolate

   Melt the white chocolate in a saucepan over low heat, stirring constantly. Once smooth, whisk in the matcha powder until fully incorporated. Set aside to cool slightly.

   Time: PT10M

7. Make Strawberry Ice Cream Base

   Blend the hulled strawberries, heavy cream, whole milk, sugar, vanilla extract, and lemon juice until completely smooth. Chill the mixture in the refrigerator for 30 minutes before churning.

   Time: PT15M

8. Churn Ice Cream

   Pour the chilled strawberry base into the ice‑cream maker and churn according to the manufacturer’s instructions (about 30 minutes) until a soft‑serve consistency is reached. Transfer to a freezer‑safe container, cover with plastic wrap, and freeze for at least 2 hours to firm.

   Time: PT30M

9. Assemble Ice Cream Sandwiches

   Spread a thin layer of the matcha‑infused white chocolate on the flat side of a cookie, place a generous scoop of strawberry ice cream on top, and cap with a second cookie, pressing gently. Freeze assembled sandwiches for 10 minutes before serving to set the ice cream.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

18g

Fiber

2g