Dessert

Matcha and white chocolate ice cream sandwiches

Name: Matcha and white chocolate ice cream sandwiches
Yield: 8
Ingredients: 2 eggs, plus 2 extra egg yolks; 1/2 cup (110g) caster sugar; 150g white chocolate, melted, cooled; 1 1/2 tbs matcha (green tea powder – from Japanese grocers and health shops); 300ml thickened cream; 2 eggwhites; 60g unsalted butter, melted, cooled; 1/2 cup (75g) plain flour, sifted; 1/2 cup (75g) white sesame seeds; 1/2 cup (75g) black sesame seeds; Finely grated zest of 1/2 lime

Rate now

Jump to recipe

by Billie McKay

Winner of Masterchef 2015 and delicious. contributor

Nov 03, 2015

We love matcha! The green tea powder is widely used in Japan, and it's gaining traction here, too. Pair it with sesame and white chocolate and you're ready to roll.

2 eggs, plus 2 extra egg yolks
1/2 cup (110g) caster sugar
150g white chocolate, melted, cooled
1 1/2 tbs matcha (green tea powder – from Japanese grocers and health shops)
300ml thickened cream

Sesame biscuits

2 eggwhites
1/2 cup (110g) caster sugar
60g unsalted butter, melted, cooled
1/2 cup (75g) plain flour, sifted
1/2 cup (75g) white sesame seeds
1/2 cup (75g) black sesame seeds
Finely grated zest of 1/2 lime

Method

1.

To make the ice cream, place egg, egg yolk and sugar in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water). Whisk for 8-10 minutes until thick and pale, then remove from heat. Transfer two-thirds mixture to a bowl and fold through melted chocolate. Place remaining one-third in a separate bowl and fold through matcha powder. Cool both to room temperature.
2.

Using an electric mixer, whisk cream to soft peaks, then divide between chocolate and matcha mixtures, and gently fold to combine. Grease and line eight 7cm ramekins with plastic wrap and place on a baking tray. Divide matcha mixture among ramekins, then freeze for 1 hour or until firm (chill chocolate). Stir chocolate mixture to loosen, then pour over frozen matcha. Freeze for a further 2-3 hours until firm.
3.

Preheat oven to 180°C. For the biscuits, whisk eggwhite and sugar until frothy. Add remaining ingredients and stir to combine. Using 1 tbs mixture for each, spread sixteen 6cm circles onto two baking paper-lined baking trays, leaving a 3cm gap between each. Bake, swapping trays halfway, for 10 minutes or until just golden. Cool biscuits completely on a wire rack.
4.

Dip moulds briefly in hot water, then invert ice cream onto biscuits. Sandwich with remaining biscuits. Freeze for at least 30 minutes to firm up.