Wipe down the mixing bowl and whisk attachment with vinegar to remove any built-up residue. This will ensure that the egg whites whisk up properly.

Prep and measure all the ingredients using a kitchen scale.

Prep a piping bag with a round tip.

Line 2 baking sheets with silicone (or parchment).

Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then whisk together to create a homogeneous mixture.

Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended. Add green and brown gel food coloring to the mixture until the desired green color is achieved. The finished mix will be paste-like. Set aside.

To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side.

Wipe down the mixing bowl and whisk attachment with vinegar to remove any built-up residue. This will ensure that the egg whites whisk up properly.

In a saucepan, bring coconut milk, sweetened condensed coconut milk, salt and vanilla bean to a simmer to create ice cream base.

Whisk in granulated sugar and Culinary Grade Matcha powder until fully combined.

Scoop one ladle full of the simmering coconut milk mixture into heat proof Tupperware. Stir in cornstarch and top with lid. Shake the mixture until combined, then quickly whisk back into the simmering ice cream base.

Match up the macaron shells in pairs, then remove the ice cream from the freezer.

Cut the ice cream in circle shapes, the same size as the macaron shells. You can use a circle cutter, or drinking glass that aligns with the size of the shells.

Place one macaron shell, feet side up and top with the ice cream cutout.

Then top the ice cream with an additional shell, feet side down to create a sandwich.

Repeat steps for all ice cream sandwiches, moving quickly so the ice cream doesn’t melt.