Strawberry Matcha Latte Pops (Printable)

Delight in creamy strawberry and matcha layers blended into a refreshing frozen summer treat.

# What You'll Need:

→ Strawberry Layer

01 - 2 cups fresh strawberries, hulled and chopped
02 - 2 tablespoons granulated sugar or honey
03 - 1 teaspoon lemon juice

→ Matcha Latte Layer

04 - 1 cup whole milk or plant-based alternative
05 - 1/2 cup heavy cream or coconut cream
06 - 1 tablespoon matcha green tea powder
07 - 2 tablespoons maple syrup or agave syrup
08 - 1/2 teaspoon vanilla extract

# How To:

01 - Combine strawberries, sugar, and lemon juice in a blender. Blend until smooth and uniform consistency is achieved.
02 - Pour strawberry puree evenly into popsicle molds, filling each cavity approximately halfway. Transfer molds to freezer and allow to partially set for 30 minutes.
03 - Whisk matcha powder with 2 tablespoons of warm milk in a small bowl until completely dissolved with no visible lumps.
04 - Combine remaining milk, heavy cream, maple syrup, vanilla extract, and dissolved matcha in a mixing bowl. Whisk thoroughly until well incorporated and smooth.
05 - Remove molds from freezer. Gently pour matcha latte mixture over partially frozen strawberry layer to fill molds completely. Insert popsicle sticks into center of each mold.
06 - Place molds in freezer for a minimum of 4 hours or until completely solid throughout.
07 - Run popsicle molds under warm water for several seconds to loosen frozen mixture. Gently pull sticks to release popsicles from molds.

# Expert Tips:

01 -
  • They look like little jewels in the freezer, which means people always ask for your recipe.
  • The combination of tart strawberry and earthy matcha tastes way fancier than the fifteen minutes it takes to make.
  • You can prep them ahead, so you actually have something healthy-ish to reach for on hot days instead of ice cream.
  • The vanilla ties everything together so it doesn't taste like green tea popsicle punishment.
02 -
  • If you skip the thirty-minute partial freeze on the strawberry layer, the matcha cream sinks right through it and you lose the pretty stripe.
  • Warm milk is essential for dissolving the matcha powder smoothly; cold milk leaves you with a grainy mess no amount of whisking fixes.
03 -
  • If your strawberries taste a little bland, a tiny pinch of sea salt in the puree wakes up the entire flavor profile.
  • Make the matcha mixture slightly less sweet than you think it should be, because freezing makes sweetness taste more muted and you want the matcha to shine through.
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