Strawberry Matcha Latte Ice Cream Sandwich

Why have a matcha latte when you can have a strawberry matcha latte ice cream sandwich??

Done in 40 minutes

Serves 4

Dish by Mia Jacobs

Ingredients

The shortbread (optional)

160gall purpose flour (+ extra as needed)

45gicing sugar

142gvegan butter

1/4 tspvanilla extract

The roasted strawberries (optional)

290gstrawberries, leaves removed

2 tbspcaster sugar

1/2 tspvanilla extract

The ice cream

500mlwhippable vegan cream

4 tbspplant based milk, hot

1 tbspmatcha powder

280mlcoconut condensed milk

1 tspvanilla extract

If you're looking for something fresh and sweet to cool you down on a hot day, this is for you. It's creamy, fruity, buttery and delicious. If you don't want to turn the oven on, opt for digestive biscuits instead of the homemade shortbread, and jam instead of the roasted strawbs! Enjoy either way!!

Method

Preheat the oven to 160 degrees (140 degrees fan). Sift the flour and sugar together into a large mixing bowl. Add the softened butter and vanilla extract and mix together with a spoon until it just comes together into a ball. Carefully add more flour as needed until you get a cohesive ball that isn't sticky or too dry.

Roll the ball of dough between 2 pieces of parchment paper. The dough should be a 2-3 mm thick. Cut into discs of around 6-7cm.

Place the biscuits on a baking tray and bake for 12 minutes.

Toss the strawberries in the sugar and vanilla extract and tip into a baking tray. Once the biscuits are out, turn the oven up to 200 degrees and place the baking tray with the strawberries in for 30-40 minutes, lightly crushing them half way through.

Whisk the vegan cream to soft peaks, fold through the condensed milk and vanilla extract. Set to one side.

Whisk the matcha into the milk until fully dissolved then add to half of the cream mixture.

Line a 20x20cm baking tray with baking paper then pour in some of the vanilla mixture. Add dollops of the matcha mixture and swirl it together with a chopstick or knife. Add spoonfuls of jam to the top then repeat with the rest of the ice cream mixture. Cover and freeze.

Cut the frozen ice cream into rounds the same size as the biscuits. Sandwich together and serve.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.