Frozen treats are one of my favorite signs of summer. I love creating homemade frozen desserts like ice cream and fro-yo. My latest creation is Matcha Frozen Yogurt Sandwiches. What could be better than creamy matcha tea frozen yogurt sandwiched between dark chocolate brownie cookies? It takes the humble ice cream sandwich to a delicious new level.
The cookies are made with dark chocolate fudge brownie mix, and the beautiful green frozen yogurt is a snap to make by combining Greek yogurt, sweetened condensed milk and matcha tea powder. Matcha gives the intense green color to the frozen yogurt and an interesting, almost earthy, flavor. The combination of the green tea frozen yogurt with the dark chocolate brownie cookies is delicious!
The recipe makes 24 mini fro-yo sandwiches plus a bonus pan of brownies to serve another time.
Matcha Frozen Yogurt Sandwiches
Ingredients
Matcha Frozen Yogurt
3 containers (5.3 ounces each) Yoplait vanilla blended Greek yogurt
2 tablespoons matcha tea powder
2/3 cup sweetened condensed milk (not evaporated) (from 14 ounce can)
Cookies
1 box (19.9 ounces) Betty Crocker dark chocolate brownie mix
1/4 cup all-purpose flour
1/3 cup vegetable oil
2 eggs
2 tablespoons water
Directions
Line 13×9-inch baking pan with foil, leaving edges of foil hanging over sides of pan. In medium bowl, mix yogurt and matcha powder with wire whisk until thoroughly blended; stir in condensed milk until smooth.
Spread evenly in foil-lined pan. Freeze at least 3 hours or until firm.
Heat oven to 350°F. Spray cookie sheets with cooking spray. Spray bottom only of 8×8-inch square pan. In large bowl, stir brownie mix and flour until well mixed. Stir in oil, eggs and water until dough forms. Drop dough by level measuring teaspoonfuls 2 inches apart onto cookie sheets to make 48 cookies. Spread remaining batter in sprayed square pan; set aside.
Bake cookies 6 to 8 minutes or until tops appear crinkled and dry but cookies are still soft when touched. Do not overbake. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 30 minutes. Bake batter in pan 20 to 25 minutes or until toothpick comes out clean. Cool completely. Cover and reserve for another use.
When matcha yogurt mixture is frozen, using foil, lift from pan; invert onto cutting board. Remove foil. Using a 2-inch round metal cookie cutter, cut frozen yogurt mixture into 24 rounds. Place cut rounds back into parchment paper lined baking pan so you can return them to the freezer if they start to get soft. Freeze until firm.
To make sandwiches, place one frozen yogurt round between flat sides of two brownie cookies. Return sandwiches to freezer. Store well covered in freezer.
Prep Time: 55 Minutes | Total Time: 3 Hours 20 Minutes | Makes: 24
Tip: The matcha yogurt needs to be frozen solid when making the sandwiches. For best results, set your freezer to the coldest setting so the temperature is close to 0°F. Since the frozen yogurt mixture melts quickly, make and freeze only about a third of the sandwiches at a time.
About Matcha Tea: Matcha is made by grinding green tea leaves into a fine powder. Because the entire tea leaf is consumed, it contributes an intensity of flavor and color when added to a recipe. Find it at tea shops and well-stocked grocery stores.
A few other tea-riffic ideas to try:
- Osmanthus Tea Ribs from Table for 2
- Tea Smoked Duck Breast from Leite’s Culinaria
- Matcha Green Tea Swiss Roll from The Little Epicurean
- Homemade Green Tea Pocky from Thirsty for Tea
- Overnight Matcha Steel Cut Oatmeal from Memento Bracelet