Matcha Popsicles – a Creamy Summer Treat

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! 

Two matcha popsicles on a plate with strawberry halves

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!

comparison of matcha popsicles; store bought on the left, homemade on the right

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!

Ingredients for matcha popsicles on counter

What Makes the Creamiest Popsicle?

To start, we freeze our popsicle mold so everything is as cold as can be.

matcha popsicles mold being put into a freezer to freeze

For the ultimate in creaminess, use coconut cream vs. coconut milk.

Can of coconut cream on counter

For this matcha popsicle recipe, we rely on the finest quality ceremonial matcha. It is undeniably the top choice, providing an unparalleled flavor profile.

Jar of ceremonial matcha with a small bowl of powdered matcha beside it

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.

Coconut cream in saucepan with spatula sticking out

Stir until the mixture is smooth.

Meanwhile, sprinkle the gelatine over the almond milk and let it absorb.

Gelatine on top of almond milk in bowl

This is the important part: make sure the coconut mixture is no more than 170 degrees.

A food thermometer in the coconut mixture showing a readout of 166..9

Then pour in the gelatine and mix well. At this point I turn off the heat and continue mixing.

Green wisk in coconut mixture in saucepan

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.

Lumps of matcha powder in coconut mixture on stove

So transfer into a food processor and let it run for a few minutes.

Green matcha mixture in food processor

It will be perfectly combined when you pour it into the popsicle molds.

Matcha mixture being poured into 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.

Freezer controls showing quick freeze function on

Perfectly smooth refreshing popsicles. Bring on summer!

To matcha popsicles on rectangular plate garnished with strawberry halves

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!

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Vanilla Matcha Popsicles

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Freeze Time 4 hours
Servings 7 popsicles


  • Small saucepan
  • Small bowls
  • Whisk
  • Measuring cups/spoons
  • Popsicle mold and sticks
  • Thermometer
  • Food processor


  • 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


  • 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.

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