Collaboration with Sunday Natural
Summer is coming and I have created a tasty creamy vegan no churn recipe for matcha popsicles for you. They are also gluten free.
You probably know that Japanese green tea is not only a delicious tea to drink, but also an amazing ingredient for sweets and baked goods.
And as you are reading this recipe, you are probably also a fan of this super healthy antioxidant-rich green powder?
Ingredients for the matcha popsicles
- Matcha powder
The matcha should be 100% pure and bright green, that usually means it’s good quality. I really like the organic Uji matcha premium by Sunday Natural*, which I was provided with for this collaboration. You can also get matcha accessories from Sunday Natural*.
Once you open the matcha, it’s best to keep it closed in the fridge and use it in the next couple of weeks.
The amounts in the recipe are suggestions, of course you decide how green you want your matcha popsicles.
- Coconut sugar
Sunday Natural have also provided me with their coconut sugar*. You might already know them from my other recipes for the brand, I use them a lot.
- Vegan whipped cream
For my matcha popsicles, it is important to use vegan cream that’s labeled as whippable, as there are some brands that are not. Those don’t work for this recipe.
- Vegan condensed milk
Vegan condensed milk is very easy to make, all you need is coconut milk and coconut sugar. This is how the recipe below starts.
It’s important not to use a long narrow vessel, because that takes ages to reduce the liquid. A low wide one like a frying pan is super efficient.
As coconut cans are usually 13.5 oz, I usually make prepare twice the amount of condensed milk that I need for the popsicles and use the other half for delicious coffee or matcha latte.
How do you use ice cream molds?
It is actually super easy and so much fun!
You’ll only need some ice cream molds, these here* are super easy to use , not expensive and come with wooden sticks. This mold makes 8 ice creams of 7cm x 4cm.
MATCHA POPSICLES
Recommended Equipment
Ingredients
- 200 ml coconut milk
- 1 tablespoon coconut sugar
- 100 ml whippable vegan cream
- 1/2 teaspoon Matcha powder
- 120 g vegan white chocolate
- 1 teaspoon cocoa butter
- 1/4 teaspoon Matcha
Instructions
- Bring the coconut milk and coconut blossom sugar to a boil, then simmer over medium heat for about 10 minutes, stirring frequently, until it reaches the consistency of condensed milk. The wider the vessel, the quicker the process. That’s why I like to use a frying pan. Let it cool until the condensed milk is lukewarm.
- Whip the vegan whipping cream with the matcha powder and mix it well with the condensed milk.
- Pour the mixture into ice pop molds, insert the wooden sticks, and freeze for two hours.
- Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water. Melt the chocolate and the cocoa butter while stirring. It should not get warmer than necessary for melting.
- Now pour the melted chocolate into a glass, dip the frozen ice cream in and put them on parchment paper to firm up. Enjoy right away or keep them in the freezer in an airtight container and let the popsicles sit outside for 10-15 minutes before enjoying them.
If you like my matcha popsicles, you might also enjoy my other recipes in collaboration with Sunday Natural:
- Chagaccino
- Hemp bagels
- Fermented cashew blueberry cheese
- Earl Grey loaf cake
- Superfood burgers
- Chocolate and sea salt granola bars
- Lion’s mane matcha latte
- Hojicha latte
- Superfood pralines
- Hojicha ice cream mini cheesecakes
- Chocolate pudding
- Chia jam
- Protein snickers ice cream
- Matcha Pralines
- DIY spice rack
- Almond buckwheat granola clusters
- DIY yoga mat spray
