Go Back
Matcha Pistachio Icebox Cake

Matcha Pistachio Icebox Cake

This Matcha Pistachio Icebox Cake features matcha pistachio wafers suspended in layers of pistachio and matcha ice cream enrobed in matcha whipped cream.
Prep Time 45 mins
Cook Time 15 mins
Chilling Time 9 hrs
Course Dessert
Servings 8

Equipment

  • 1 Food Processor
  • 1 Loaf pan
  • 2 Large Baking Sheets
  • 1 stand mixer or hand mixer

Ingredients
  

Matcha Pistachio Cookies

  • ½ cup unsalted pistachios ** shelled
  • 1 ½ cups all-purpose flour
  • 1 tbsp matcha powder
  • ¾ tsp baking powder
  • ½ tsp kosher salt
  • ½ cup unsalted butter softened
  • ½ cup confectioners' sugar
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract

Matcha Pistachio Icebox Cake

  • 1 pint matcha ice cream softened
  • 1 batch Pistachio Matcha Cookies see above
  • 1 pint pistachio ice cream softened
  • cups heavy cream
  • 2 tbsp confectioners' sugar
  • 1 tbsp matcha powder
  • 1 pint cape gooseberries optional
  • fresh sage leaves optional

Instructions
 

For the Cookies

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Set them aside.
  • Place the pistachios in a food processor and blitz until finely ground. Set the nuts aside.
    ½ cup unsalted pistachios **
  • In a large bowl whisk to combine the flour, matcha powder, baking powder, salt, and pistachios. Set the bowl aside.
    1 ½ cups all-purpose flour, 1 tbsp matcha powder, ¾ tsp baking powder, ½ tsp kosher salt
  • In a separate bowl place the butter and granulated sugar. Sift in the confectioners' sugar. Cream the sugars into the butter until light and fluffy. Beat in the egg followed by the cream and vanilla extract.
    ½ cup unsalted butter, ½ cup confectioners' sugar, ¼ cup granulated sugar, 1 large egg, 3 tbsp heavy cream, 1 tsp vanilla extract
  • Pour half of the dry ingredients into the wet and beat until fully integrated. Repeat with the remaining half of the flour mixture.
  • Using a teaspoon as a guide, divvy up the cookie dough. Roll each piece into a ball before flattening it into a disc. Place the cookies on the prepared baking sheet and repeat until no dough remains.
  • Transfer the cookies to the oven and bake for 12-15 minutes. Take the cookies out of the oven and transfer them to a cooling rack. Let cool completely.

For the Cake

  • When the cookies are cool, line a loaf pan with plastic wrap. Add half of the matcha ice cream to the loaf pan and smooth with the back of a spoon. Add a layer of the cookies, you should be able to fit 8-10 cookies. Top the cookies with the remaining matcha ice cream and add another layer of cookies. Transfer the loaf pan to the freezer and freeze for 30 minutes.
    1 pint matcha ice cream, 1 batch Pistachio Matcha Cookies
  • After the 30 minutes have passed, take the loaf pan out of the freezer and add half of the pistachio ice cream, another layer of cookies, and the remaining pistachio ice cream. Cover the loaf pan and return it to the freezer. Let freeze for 8 hours.
    1 pint pistachio ice cream
  • When you're ready to decorate the cake place the cream, matcha powder, and confectioners' sugar in a large bowl. Using a hand or stand mixer, beat the cream on high until stiff peaks form.
    1½ cups heavy cream, 2 tbsp confectioners' sugar, 1 tbsp matcha powder
  • Take the matcha pistachio cake out of the loaf pan and invert it onto a plate. Frost the cake with most of the matcha whipped cream and return it to the freezer. Chill for 30 minutes.
  • When ready to serve, add one final layer of the matcha whipped cream to the top of the cake. *** Arrange the gooseberries and sage leaves on top if using. Slice and serve the cake immediately.
    1 pint cape gooseberries, fresh sage leaves

Notes

** If you can't find unsalted pistachios use salted and omit the kosher salt. 
*** This last layer of whipped cream is there so the gooseberries and sage leaves have something to adhere to. 
Keyword cookies, ice cream, matcha, pistachio