Black Sesame Ice Cream with Matcha Cookie Base


When I was a child, I was obsessed with Japanese cartoons.  They were colourful, had amazing stories and the best, most beautiful,  kick ass female characters.  From this love of manga, I also developed a love for all things Japanese, mainly sushi and matcha.

Matcha ice cream and lattes are probably my favourite sin food, and whilst I don’t indulge in them much anymore, I do get a taste for some every now and then.  So why not make a healthy matcha treat to fill that void?  No reason not too, let’s do this!

You will have to forgive me with the following recipe, it was done on a whim and thus the measurements are an approximation, but I’m pretty good with telling the quantities of stuff so this should still work out a treat.

Black Sesame Ice Cream with Matcha Cookie Base

Makes 10 slices using a 8 x 4 x 25  slice tin


2 large strawberries (optional)

Matcha Cookie

1 cup raw macadamias

1 cup shredded coconut

2 TBS rice bran syrup

1/4 tsp matcha powder

Black Sesame Ice Cream

1/2 cup raw cashews, soaked overnight and rinsed well

1/2 can of coconut milk (cream part only)

3 tsp of black sesame powder*

2 TBS rice bran syrup

stevia to taste


Matcha cookie

Line tray with baking paper and set aside.  In the food processor, add all of the ingredients for the matcha cookie and process until it resembles a medium-fine crumble, that you can press together to hold it’s shape.  Spoon this mixture into the lined tray, press down to make an even surface, and place in freezer whilst you make the ice cream.

Black sesame ice cream

PLace all ingredients for ice cream in a powerful blender, I use a vitamix and it’s the best.  Smooth is the name of the game.

Adjust sweetness to taste.  You can use stevia, more rice bran syrup or sub with maple syrup.

Take the matcha cookie tray out of the freezer and pour in the black sesame ice cream mixture.  Wash and slice each of the strawberries into 3 lengthwise, and press into the ice cream, so that the base of the strawberry hits the cookie base.  You can do this randomly or at equals distances, up to you.

Cover and place in freezer overnight to set or for at least 4 hours.  To serve, let thaw for about 30 minutes before cutting and serving.  If you can be bothered, you can churn the ice cream in the ice cream churner prior to pouring it over the matcha cookie, but if  you’re lazy like me, this way is just fine.  You will have some crystals but if you let it defrost enough, it will have a creamier consistency.

Best enjoyed with a cup of roasted brown rice tea and a sailor moon cartoon.

Peas, love and mungbeans


*black sesame powder can be found at any good Japanese or Korean supermarket.


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