I had a delicious little cup of ice cream the other day, and I can’t get it out of my head. It was one scoop of strawberry sorbet, one scoop of matcha ice cream, and one scoop of roasted green tea ice cream (hojicha). While not a new combination, the sweetness of the strawberries tempering the pleasant grassiness of the matcha against a creamy ice cream backdrop was absolutely perfect for a hot summer night. I had to find a way to recreate this at home.
The matcha, strawberry and coconut popsicles probably won’t be your kid’s favorite popsicle, unless the child in mind has a fairly sophisticated palate. These are grown-up popsicles, with subtle flavors and as little sugar as I could get away with. As a bonus, just because they taste best this way, they also happen to be dairy-free and vegan. They’re awfully pretty too, with vibrant berry next to pastel green and creamy white.
- 2 cups sliced strawberries
- 3-4 tablespoons cane sugar
- 1/2 cup water
- 7 oz coconut cream
- 2.5 tablespoons cane sugar
- 2 tablespoons water
- 2 teaspoons matcha powder
- 7 oz coconut cream
- 1 tablespoon cane sugar
- Combine the strawberries and sugar in a medium-sized bowl. Mash the berries lightly with a fork or potato masher. Cover and set aside for 30 minutes. Mash the berries into a pulp and add the water. Mix well and refrigerate.
- Combine the coconut cream, sugar, water and matcha in a medium bowl. Whisk to thoroughly incorporate the matcha into the other ingredients. Refrigerate.
- Combine the coconut cream and sugar in a medium bowl. Stir well to combine.
- Layer the flavors in popsicle moulds however you like, letting each layer freeze for about 45 minutes before adding another color. For the cleanest colors by layer, pour the liquid carefully to prevent splashing or dipping on the sides of the moulds.
- My popsicle moulds hold about 5 tablespoons of liquid each, and I was able to get about 10 popsicles out of this recipe. Adjust your recipe or expectations accordingly!
- You can substitute whatever kind of sugar you like, but I love the way cane sugar tastes with matcha.