Strawberry Matcha Latte Pops (Printable)

Creamy, layered frozen treat blending strawberries, matcha, and milk for a vibrant spring refreshment.

# Ingredient List:

→ Strawberry Layer

01 - 1.5 cups fresh strawberries, hulled and sliced
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon 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

# Directions:

01 - Combine strawberries, honey, and lemon juice in blender and blend until smooth.
02 - Pour strawberry puree evenly into popsicle molds, filling each approximately halfway. Tap molds gently to eliminate air bubbles.
03 - Freeze strawberry layer for 1 hour until just set.
04 - Whisk matcha powder with 2 tablespoons warm milk until completely dissolved and set aside.
05 - Combine remaining milk, cream, sugar, and vanilla extract in bowl. Add dissolved matcha mixture and whisk until smooth and fully incorporated.
06 - Pour matcha latte mixture over frozen strawberry layer in each mold, filling to the top.
07 - Insert popsicle sticks and freeze for minimum 5 hours or until completely solid.
08 - Run molds briefly under warm water and gently pull out popsicles to release.

# Expert Tips:

01 -
  • Gorgeous layered presentation that's Instagram-worthy and impressive for guests
  • Easy to make with no cooking required—just blend, pour, and freeze
  • Naturally gluten-free and easily adaptable for vegan diets
  • Perfect balance of sweet fruit and earthy matcha flavors
  • A healthier frozen treat made with real fruit and minimal added sugar
02 -
  • Freeze the first layer for exactly 1 hour—not too long or the layers won't bond properly
  • Use warm (not hot) milk to dissolve the matcha powder for smooth, lump-free results
  • Always run molds under warm water for just a few seconds when unmolding to avoid breaking the popsicles
  • Store finished popsicles in an airtight container or wrap individually in parchment paper to prevent freezer burn
  • Make a double batch—these disappear quickly and keep well in the freezer for up to 2 months
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