Strawberry Matcha Latte Pops (Printer-friendly)

Creamy, vibrant popsicles with sweet strawberries, smooth matcha, and vanilla for a refreshing summer delight.

# What You'll Need:

→ Strawberry Layer

01 - 2 cups fresh strawberries, hulled and chopped
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon fresh lemon juice

→ Matcha Latte Layer

04 - 1 cup whole milk or plant-based alternative
05 - 1/2 cup heavy cream or coconut cream
06 - 1 tablespoon matcha green tea powder
07 - 2 tablespoons maple syrup or agave syrup
08 - 1/2 teaspoon vanilla extract

# How To Make It:

01 - Combine strawberries, sugar, and lemon juice in a blender. Process until completely smooth.
02 - Distribute strawberry puree evenly into popsicle molds, filling each approximately halfway. Transfer molds to freezer for 30 minutes until partially set.
03 - Whisk matcha powder with 2 tablespoons warm milk in a small bowl until no lumps remain.
04 - In a mixing bowl, combine remaining milk, heavy cream, maple syrup, vanilla extract, and dissolved matcha. Stir thoroughly until well integrated.
05 - Remove molds from freezer. Carefully pour matcha latte mixture over strawberry layer to fill molds completely. Insert popsicle sticks into center of each mold.
06 - Freeze popsicles for minimum 4 hours or until completely solid throughout.
07 - Run popsicle molds under warm water for several seconds to loosen. Gently remove popsicles from molds.

# Expert Advice:

01 -
  • The strawberry layer keeps things bright and familiar while the matcha adds an earthy sophistication that surprises everyone.
  • Only two layers means you skip the fussy multi-step freezing that makes homemade popsicles feel intimidating.
  • These actually taste like real fruit and tea, not artificial sweetness—and that matters when you're freezing something for hours.
02 -
  • If you skip the 30-minute partial freeze of the strawberry layer, your matcha mixture will sink right through and you'll end up with marbled chaos instead of distinct layers—I learned this the hard way on my second batch.
  • Room-temperature matcha dissolves in lumps, but warm milk takes it from grainy powder to something smooth and pourable, which changes everything about your final texture.
03 -
  • The moment you taste the strawberry layer on its own before freezing, that's when you decide if you need more lemon juice—trust that early taste test because flavors mute slightly when frozen.
  • Invest in actual popsicle molds with the wooden sticks included rather than those silicone tube things, because removal is infinitely less frustrating and your popsicles look more professional.
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