Matcha white chocolate cookie ice cream sandwich
Matcha white chocolate cookie ice cream sandwich 💚 is a medium Japanese-American Fusion recipe that serves 12. 350 calories per serving. Recipe by Jesha Ann Stevens on YouTube.
Prep: 9 hrs | Cook: 1 hr 25 min | Total: 10 hrs 45 min
Cost: $9.62 total, $0.80 per serving
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
Activate Sourdough Starter
Feed your starter 4‑6 hours before you begin so it’s bubbly and at peak activity.
Time: PT15M
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
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
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Active Sourdough Starter: 5g commercial yeast
- Instead of All-Purpose Flour: bread flour
- Instead of Unsalted Butter: margarine
- Instead of Granulated Sugar: coconut sugar
- Instead of Brown Sugar: more granulated sugar
- Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Matcha Powder: green tea powder
- Instead of White Chocolate: milk chocolate
- Instead of Baking Soda: baking powder (use 1.5 tsp)
- Instead of Salt: sea salt
- Instead of Fresh Strawberries: frozen strawberries (thawed)
- Instead of Heavy Cream: half-and-half
- Instead of Whole Milk: 2% milk
- Instead of Granulated Sugar: cane sugar
- Instead of Vanilla Extract: vanilla bean paste
- Instead of Lemon Juice: white vinegar (1/2 tsp)
Equipment Needed
- Mixing Bowl
- Stand Mixer (optional)
- Kitchen Scale
- Measuring Cups
- Measuring Spoons
- Spatula
- Parchment Paper
- Baking Sheet
- Oven
- Saucepan
- Whisk (optional)
- Ice Cream Maker
- Freezer‑Safe Container
- Plastic Wrap
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Bulk Ferment Dough
- Bake Cookies
- Churn Ice Cream
Chef Tips from the Video
- Use high‑quality culinary grade matcha for a vibrant color and fresh flavor.
- For extra chewiness, add a tablespoon of honey to the cookie dough before fermentation.
- When assembling, use a warm spoon to scoop ice cream so it spreads evenly between the cookies.
Troubleshooting
Dough did not rise during bulk fermentation
Make sure the starter was active and the room temperature was at least 70°F (21°C); you can add a pinch of commercial yeast to boost rise.
Cookies spread too much and become thin
Chill the shaped dough longer (up to 1 hour) and bake on a parchment‑lined sheet; also ensure the oven temperature is accurate.
Ice cream develops ice crystals
Churn until a soft‑serve texture, then freeze quickly in a shallow container; avoid stirring the ice cream after it’s fully frozen.
Storage
Refrigerator: Store assembled sandwiches in an airtight container for up to 3 days.
Freezer: Unassembled cookies keep 2 weeks; ice cream keeps 1 month.
Room temperature: Cookies stay fresh for 2 days in a sealed tin.
Make-Ahead Tips
- Prepare the cookie dough a day ahead and refrigerate; the flavor improves after fermentation.
- Freeze the strawberry ice cream in a shallow pan for faster softening when assembling the sandwiches.
Frequently Asked Questions
What is the cultural significance and history of matcha desserts in Japanese cuisine?
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.
How did the ice cream sandwich become popular in American dessert culture?
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.
What traditional regional variations of ice cream sandwiches exist in Japan?
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.
What occasions or celebrations is the matcha white chocolate sourdough cookie ice cream sandwich traditionally associated with in Japanese‑American cuisine?
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.
What authentic traditional ingredients are used in Japanese matcha desserts versus acceptable substitutes?
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.
What other Japanese‑American dishes pair well with matcha white chocolate sourdough cookies and strawberry ice cream?
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.
What makes this matcha white chocolate sourdough cookie ice cream sandwich special in Japanese‑American cuisine?
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.
What are the most common mistakes to avoid when making the matcha white chocolate sourdough cookies?
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.
Why does this recipe use a sourdough starter instead of commercial yeast for the cookies?
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.
Can I make the strawberry ice cream ahead of time and how should I store it?
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.
What does the YouTube channel Jesha Ann Stevens specialize in?
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.
How does the YouTube channel Jesha Ann Stevens' approach to Japanese‑American fusion desserts differ from other cooking channels?
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.
Last updated: August 24, 2026
