strawberry matcha latte popsicles

I know it is a tad early for popsicles, but the recent heat wave in LA has been pushing me to do my summer ice cream recipes a little earlier. Strawberry and matcha are a classic summer flavor combination. I’ve used them together in the past in my matcha strawberry tart and also in my strawberry matcha neaopolitan cookies. Another dessert I like using this combo is the strawberry matcha latte at Boba Guys. The idea for these strawberry matcha latte popsicles came about while I was testing a recipe for that drink. The drink has a signature look where each layer (matcha, strawberry, and milk) are served separately. But I couldn’t get the layers to stay separate in the cup in my tests, so I thought why not freeze them instead. And it worked! How pretty do those 3 layers look 🙂

ingredients for popsicles

Ingredients, Substitutions & Adjustments

  • Matcha powder – The matcha powder is used for the green layer at the top of the popsicles. It provides both the green color and matcha flavor to the popsicles.
  • Oat milk – Oat milk is used for the green and white layers. Oat milk makes the matcha layer a bit creamier and smoother. Substitute with soy milk or whole milk.
  • Granulated sugar – This is a popsicle, so it has to be sweet! That’s where the sugar comes in. You can definitely use less sugar if you want the popsicles to be less sweet.
  • Yogurt – Plain yogurt is one of the most important ingredients in a popsicle because it makes the popsicle creamier and smoother. Use any kind of plain yogurt you can find.
  • Strawberries – Strawberries are used for the red layer at the bottom. Make sure to use ripe strawberries for the best flavor.
granulated sugar on top of strawberries

Making my strawberry matcha latte popsicles

Combine all the ingredients for the green layer into a sauce pan. Stir and heat over medium high heat until the edges start to bubble. Let it cool for 20 minutes. Divide the mixture evenly in the popsicle mold. Freeze for 2 hours until fully frozen.

Combine all the ingredients for the white layer into a sauce pan. Stir and heat over medium high heat until the edges start to bubble. Let it cool for 20 minutes. Divide the mixture evenly in the popsicle mold. Freeze for 2 hours until fully frozen.

Puree the strawberries and granulated sugar together until smooth. Divide the mixture evenly in the popsicle mold. Freeze for 2 hours until fully frozen. Once fully frozen, dip the popsicle mold into hot water and pull firmly until the popsicles release. Enjoy!

popsicles in the popsicle mold

Tips on how to make the perfect strawberry matcha latte popsicles

Use a measuring cup to pour liquid

The easiest and cleanest way to transfer your liquid into the popsicle mold is to use a liquid measuring cup. I’ve tried it without a liquid measuring cup, and it was messy.

Sift matcha powder

This is always my #1 tip for using matcha powder. Matcha tends to clump, so make sure to sift it before incorporating it into the other ingredients. This technique is especially important for milk based desserts like matcha ice cream and matcha stracciatella.

How do I store these strawberry matcha latte popsicles?

Store popsicles in the freezer for up to 3 months.

strawberry matcha latte popsicles
strawberry matcha latte popsicles

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strawberry matcha latte popsicles

Get the Recipe:
Strawberry Matcha Latte Popsicles

These strawberry matcha latte popsicles are the perfect summer treat. They are filled with pureed strawberries, matcha, and oat milk!
5 from 4 ratings

Ingredients
 
 

Green Layer

White Layer

Red Layer

Equipment

Instructions
 

  • Combine all the ingredients for the green layer in a sauce pan. Stir and heat over medium high heat until the edges start to bubble. Let it cool for 20 minutes. Divide the mixture evenly in the popsicle mold. Freeze for 2 hours until fully frozen.
  • Combine all the ingredients for the white layer in a sauce pan. Stir and heat over medium high heat until the edges start to bubble. Let it cool for 20 minutes. Divide the mixture evenly in the popsicle mold. Freeze for 2 hours until fully frozen.
  • Puree the strawberries and granulated sugar together until smooth. Divide the mixture evenly in the popsicle mold. Freeze for 2 hours until fully frozen.
  • Once fully frozen, dip the popsicle mold into hot water and pull firmly until the popsicles release. Enjoy!

Notes

  1. Use a measuring cup to pour liquid – The easiest and cleanest way to transfer your liquid into the popsicle mold is to use a liquid measuring cup. I’ve tried it without a liquid measuring cup, and it was messy.
  2. Sift matcha powder – This is always my #1 tip for using matcha powder. Matcha tends to clump, so make sure to sift it before incorporating it into the other ingredients.
  3. How do I store these popsicles? – Store popsicles in the freezer for up to 3 months.
Serving: 1popsicle, Calories: 78kcal, Carbohydrates: 16g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 24mg, Potassium: 77mg, Fiber: 1g, Sugar: 15g, Vitamin A: 172IU, Vitamin C: 17mg, Calcium: 75mg, Iron: 1mg
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