Matcha is our new go-to indulgence and these matcha popsicles fit the bill as a scorching heatwave approaches. These refreshingly creamy, dreamy and delightful treats are just what we need to beat the heat!
Prepackaged gluten-free treats, while a real convenience, are always smaller and more expensive than their regular counterparts.
Now, let’s consider which popsicle you would prefer to indulge in. Would you rather savor the smaller popsicle on the left, which has unfortunately suffered from freezer burn? Or would you delight in the larger, generously portioned popsicle on the right, boasting a silky-smooth texture and creamy consistency? The choice is yours!
If you’ve chosen the popsicle on the right, prepare yourself for the most exceptional matcha popsicles ever created. I don’t make this claim lightly. Whether you follow a gluten-free diet or not, these popsicles truly deliver a delightfully creamy texture. The secret ingredient I’ll reveal ensures that they remain perfectly smooth without succumbing to an overly icy consistency.
How to Keep Popsicles from Being Icy
So what’s the secret ingredient we use that improves the texture? It’s gelatine! Since our popsicles don’t have refined sugar, gelatine also slows the melting, meaning less drips.
My First Experience with Gelatine
On our first Valentine’s Day as a newly married couple, we opted for a cozy evening at home, preparing a special dinner together. Being a graduate of culinary school, Hubs took charge of the main course while I eagerly took on the task of crafting a delectable dessert. With his culinary expertise, he shared with me a supposedly foolproof recipe from one of his classes – Orange Bavarian Cream.
If you’re an avid fan of Top Chef, you’re likely familiar with the countless episodes where desserts made with gelatin fail to set properly. Even trained chefs encounter challenges! Given my complete lack of experience with gelatine, it was no surprise that my Valentine’s dessert turned out to be a classic fail.
Since then, I’ve acquired a wealth of knowledge in the culinary realm. So I’m thrilled to share with you all the tips and tricks that will elevate your homemade matcha popsicles to the most heavenly frozen treats!
What Makes the Creamiest Popsicle?
To start, we freeze our popsicle mold so everything is as cold as can be.
For the ultimate in creaminess, use coconut cream vs. coconut milk.
For this matcha popsicle recipe, we rely on the finest quality ceremonial matcha. It is undeniably the top choice, providing an unparalleled flavor profile.
How to Make Matcha Popsicles
Put the coconut cream into a cold saucepan. Sprinkle Swerve over top. Then put onto the stove over low heat.
Stir until the mixture is smooth.
Meanwhile, sprinkle the gelatine over the almond milk and let it absorb.
This is the important part: make sure the coconut mixture is no more than 170 degrees.
Then pour in the gelatine and mix well. At this point I turn off the heat and continue mixing.
Next, incorporate the matcha into the mixture while continuing to stir. However, it’s important to note that no matter how much you stir, those stubborn lumps simply refuse to dissolve.
So transfer into a food processor and let it run for a few minutes.
It will be perfectly combined when you pour it into the popsicle molds.
If your freezer has a quick freeze setting, use it! The faster you freeze these, the smaller the ice crystals, resulting in a creamy texture.
Perfectly smooth refreshing popsicles. Bring on summer!
Matcha is not only delicious, it’s a superfood. If you love matcha, try these matcha pancakes from a mix.
By the way, I dare say I’ve since improved on working with gelatine since that initial attempt on our first Valentine’s Day. This matcha popsicle recipe is destined to become a staple in our culinary repertoire!
Get your cook on at Birdz of a Feather and subscribe! You can also follow us on Pinterest, Facebook, YouTube and Instagram.
Pin Matcha Popsicles
Pinning is always welcome and appreciated!
Get your cook on at Birdz of a Feather and subscribe! You can also follow us on Pinterest, Facebook, YouTube and Instagram.
Care to browse more recipes? Our recipe category, The Unknown Chef, can be found here.
Vanilla Matcha Popsicles
Equipment
- Small saucepan
- Small bowls
- Whisk
- Measuring cups/spoons
- Popsicle mold and sticks
- Thermometer
- Food processor
Ingredients
- 400 ml can coconut cream 1.69 cups
- 2 tbsp Swerve
- 1/8 tsp salt
- 1 tsp vanilla extract
- 2 tsp ceremonial matcha powder
- 1/8 cup vanilla almond milk
- 1/2 package gelatine 1 tsp
Instructions
- Put can of coconut cream into small sauce pan sprinkle Swerve on top. Place on stove over low heat stirring constantly to break up and liquify the coconut cream.
- Put 1/8 cup of almond milk into bowl and sprinkle gelatine on top. Let bloom for a few minutes.
- Make sure that coconut mixture is no higher than 170°. Then, whisk the gelatine into the coconut mixture, and whisk until smooth. Take off heat and add the vanilla, salt and Matcha powder. Pour into a food processor and blend until smooth. Pour into individual popsicle molds. Put into freezer for at least four hours. Then unmold and enjoy.
