In a medium-sized bowl, sift together cake flour, baking powder, matcha, and salt.
In another medium-sized bowl, whisk together egg yolks, sugar and milk until pale yellow and thick, about two minutes.
Add the flour mixture to the yolk mixture and fold until combined.
In the bowl of a stand mixer, whisk the egg whites until stiff peaks form.
Fold the egg whites into the batter in three additions. You should have a thick and fluffy batter that is a uniform green color.
Line an approximately 15"x10" jelly roll pan with parchment paper.
Pour batter onto pan and shake the pan to evenly distribute the batter.
Bake for 7 minutes or until a toothpick inserted into the center of the cake comes out clean.
Flip the hot cake out onto a tea towel and peel off the parchment paper.
Roll the hot cake tightly around the tea towel and let it cool. (Make sure that tea towel is on something heat-resistant. I put mine on a wood table thinking that the heat wouldn't be too intense through the tea towel. I have no idea why I thought that. Mistake. Luckily, we fixed the damage to the wood with an iron. If are actually reading this fine point and have questions about it, hit me up in the comments.)
While the cake is cooling, remove the ice cream from the freezer to soften.
Unroll cooled cake and evenly spread ice cream over the cake, leaving a 1" border on all sides.
Re-roll the cake and return to the freezer to harden for at least two hours.
Ganache Instructions
Heat cream in the microwave or on the stove top until it is just about to boil.
Pour hot cream over the chocolate and stir until all of the chocolate melts and combines with the milk.
Place arctic roll on a cooling rack set on top of a cookie sheet.
Pour chocolate evenly over the arctic roll.
Sprinkle chocolate shavings over the ganache.
Return to the freezer overnight before slicing and enjoying.
Video
Notes
The matcha roll recipe is loosely adapted from Food 52's matcha jelly roll recipe.