Matcha Ice Cream Teatime Sandwiches
If you love Japanese matcha, honey, ice cream and waffles, this yummy teatime treat is destined for your dessert table. Add more matcha though if you love a bold matcha tea taste. A note of Japanese matcha breezes through the honey-laced ice cream. The American waffles create a welcome contrasting crunch.
The no-churn ice cream recipe is adapted from Martha Stewart.com.
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons honey
- 2 cups (1 pint) cold heavy cream
- 3 tablespoons matcha powder
- Homemade or store-bought mini waffles
In a deep bowl, whisk together the condensed milk, vanilla, and honey.
In a kitchen stand mixer, beat heavy cream on high until stiff peaks form, 3 minutes.
With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan lined with parchment paper. Freeze overnight.
Make homemade waffles or toast store-bought waffles. Allow to cool.
Scoop matcha ice cream into the waffles.