MATCHA POPSICLES
Tasty creamy no churn recipe for 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.
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