Strawberry Matcha Latte Pops (Printable view)

Creamy, vibrant pops blending sweet strawberries with earthy matcha and silky milk—refreshing for spring.

# What You 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
06 - 2 tablespoons granulated sugar
07 - 1.5 teaspoons high-quality matcha powder
08 - 1 teaspoon vanilla extract

# How To Make:

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

# Expert Advice:

01 -
  • Effortlessly beautiful: The bold red strawberry layer and deep green matcha layer create a stunning visual contrast that looks impressive with minimal effort.
  • Only 15 minutes of active prep: Beyond a little blending and whisking, the freezer does all the work for you.
  • Naturally adaptable: Easily made vegan and dairy-free by swapping in plant-based milk and coconut cream.
  • Gluten-free and vegetarian: A treat everyone at the table can enjoy without worry.
  • Perfect for spring entertaining: Make a batch ahead of time and keep them in the freezer until guests arrive.
02 -
  • Dissolve matcha properly: Always whisk the matcha powder with a small amount of warm milk first before adding it to the rest of the mixture—this prevents clumping and ensures a smooth, vibrant green layer.
  • Don't rush the first freeze: Allow the strawberry layer a full hour to set before adding the matcha mixture; otherwise the layers will blend together.
  • Create a marble effect: For a beautiful swirled look, use a skewer to gently swirl the two layers together just after pouring in the matcha mixture, before the final freeze.
  • Easy unmolding: Run the outside of the molds briefly under warm (not hot) water for just a few seconds—this loosens the popsicles without melting them.
  • Make ahead: These popsicles keep well in the freezer for up to two weeks when stored in an airtight container or individually wrapped in plastic wrap.
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