These strawberry matcha popsicles are like your favourite latte in popsicle form—with a creamy cashew based matcha ice cream and a refreshing strawberry layer.
I recently shared these strawberry matcha popsicles on Instagram but they are so delicious and easy to make, that I though they needed their own post.
These popsicles are rich and creamy—not icy like most homemade vegan popsicles—and combine the classic flavour of an iced match latte with crushed fresh strawberries. It's like a trip to your favourite cafe in popsicle form!
- coconut milk
- matcha powder
- vanilla extract
- liquid sweetener
This recipe involves a little bit of planning as you will need time to soak the cashews and freeze the popsicles.
I like to soak my cashews overnight (just out of ease), but you can also soak them the morning of. To speed up the process, try using boiling water. It will help soften the nuts and make them easier to puree.
After you drain your cashews, purée all the popsicle ingredients together until smooth.
Poor this mix into moulds, filling each until it’s a few cm (or a inch or two) from the top.
Next, make the fruit layer by puréeing (or mashing) the berries and sugar until it’s jammy.
Spoon a little fruit over the matcha mix, add a stick and freeze.
You can skip the berry layer and just keep this just as a matcha popsicle.
For a more deluxe version, drizzle melted white chocolate over frozen popsicles.
If you aren't vegan, you can use a local honey in this recipe.
Using full fat canned coconut milk is best for a creamy mouth feel, but you can opt for a light version if there isn't another option.
- 1 can coconut milk
- ½ cup cashews, soaked and drained
- 2 teaspoons good quality matcha powder
- 2 teaspoons vanilla extract
- 3 tablespoons liquid sweetener
- 1 cup strawberries (fresh or thawed)
- 1 tablespoon sugar
- Begin the night before my soaking the cashews in enough water to cover them. Alternatively, you can soak them in boiling water for 2-4 hours the morning of to help soften them.
- Purée all the popsicle ingredients together until smooth. Then poor the mix into moulds, filling each until it’s a few cm (or a inch or two) from the top.
- Make the fruit layer by puréeing (or mashing) the fruit and sugar until it’s jammy. Spoon a little fruit over the matcha mix, add a stick and freeze.