2 tbsp matcha tea powder, plus extra to dust
1 tbsp boiling water
2 litres coconut ice cream, softened
12 glazed donuts
- Place the matcha and water in a small bowl and whisk until smooth. Place the ice cream in a large bowl. Add the matcha and mix well to combine.
- Scoop the ice cream into a large piping bag fitted with a star nozzle. Pipe it onto half of the donuts, place on a tray and freeze for 2 hours.
- To serve, sandwich with the remaining donuts and dust with matcha powder to serve. Place in a container and freeze for 2 hours, or until firm.
Don’t like donuts? You can use small sweet brioche buns, drizzled with melted white chocolate. These ice cream sandwiches can be made 3-4 days ahead and stored frozen in airtight containers ready for an on-the-go ice cream treat.