Strawberry Matcha Latte Popsicles (View Print Version)

Vibrant popsicles combining strawberries, matcha, and milk for a refreshing spring indulgence.

# What You'll Need:

→ Strawberry Layer

01 - 1.5 cups fresh strawberries, hulled and sliced
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon fresh lemon juice

→ Matcha Latte Layer

04 - 1 cup whole milk or dairy-free alternative
05 - 0.5 cup heavy cream or coconut cream for dairy-free option
06 - 2 tablespoons granulated sugar
07 - 1.5 teaspoons high-quality matcha powder
08 - 1 teaspoon vanilla extract

# Method:

01 - Combine strawberries, honey, and lemon juice in a blender. Blend until smooth consistency is achieved.
02 - Pour strawberry puree evenly into popsicle molds, filling each approximately halfway. Gently tap molds to eliminate air bubbles.
03 - Freeze molds for 1 hour until strawberry layer is just set.
04 - Whisk matcha powder with 2 tablespoons of warm milk until completely dissolved. Set aside.
05 - In a bowl, combine remaining milk, cream, sugar, and vanilla extract. Add dissolved matcha mixture and whisk until smooth and fully incorporated.
06 - Pour matcha latte mixture over frozen strawberry layer in each mold, filling to the top.
07 - Insert popsicle sticks into each mold and freeze for at least 5 hours or until completely solid.
08 - Briefly run molds under warm water and gently pull out popsicles from molds.

# Expert Advice:

01 -
  • Two distinct flavors in one popsicle mean you get that creamy matcha richness followed by bright strawberry sweetness with every bite.
  • They look so elegant and Instagram-worthy that people assume they're harder to make than they actually are.
  • Zero cooking required, which means you can make them on the hottest day without heating up your kitchen.
02 -
  • If you don't let the strawberry layer freeze solid before adding the matcha mixture, the two layers will blend together into a muddy pink color instead of staying distinct and beautiful.
  • The quality of your matcha powder makes all the difference between a popsicle that tastes like actual tea and one that tastes dusty and bitter.
  • Warm water for unmolding is your friend—it takes just a few seconds to melt the outer layer enough for easy release.
03 -
  • Don't overthink the first-layer freezing time—exactly 1 hour gives you a set layer that won't collapse under the weight of the second mixture.
  • The warm water trick for unmolding is genuinely transformative; it takes maybe 5 seconds and prevents any popsicles from snapping off at the stick.
  • Make a double batch and freeze extras in a zip-top bag—they'll stay fresh and perfect for at least three weeks, giving you emergency desserts for surprise guests.
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