Strawberry Matcha Latte Popsicles (Print Version)

Creamy popsicles blending strawberries, matcha, and vanilla for a cool summer delight.

# What You'll Need:

→ Strawberry Layer

01 - 2 cups fresh strawberries, hulled and chopped
02 - 2 tablespoons granulated sugar or honey
03 - 1 teaspoon fresh 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 Make It:

01 - Combine strawberries, sugar, and lemon juice in a blender and blend until smooth.
02 - Pour strawberry puree evenly into popsicle molds, filling each approximately halfway. Place molds in freezer for 30 minutes to partially set.
03 - Whisk matcha powder with 2 tablespoons of warm milk in a small bowl until no lumps remain.
04 - Combine remaining milk, heavy cream, maple syrup, vanilla extract, and dissolved matcha in a mixing bowl. Stir until well incorporated.
05 - Remove molds from freezer and gently pour matcha latte mixture over strawberry layer to fill molds. Insert popsicle sticks.
06 - Freeze for at least 4 hours or until completely solid.
07 - Run molds under warm water for a few seconds before carefully unmolding popsicles.

# Additional Tips::

01 -
  • They're Instagram-worthy without requiring any special skills, just patience and a freezer.
  • The strawberry layer acts as a sweet buffer, so even matcha skeptics end up eating these straight through.
  • You can make eight popsicles in about twenty minutes of hands-on work, then let time do the heavy lifting.
02 -
  • Warm water for releasing is the difference between a smooth unmold and one where you're wrestling with plastic at midnight.
  • Matcha clumps are real and frustrating; the whisking step feels tedious but saves your entire batch from grittiness.
03 -
  • Invest in silicone popsicle molds because plastic ones stick and plastic sticks can split—silicone makes releasing feel like magic.
  • If your matcha tastes too grassy, you likely bought ceremonial grade by mistake; culinary matcha is sweeter and more forgiving in recipes like this.
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