Matcha is a very fine powder of high-quality green tea. You’ll find it at good food stores and health food shops. These are quite a grown-up popsicle with a soft sweetness and rich flavour.
INGREDIENTS
1 x 400-gram can full-fat coconut cream
½ cup almond milk
1 tablespoon matcha green tea powder
4 tablespoons maple syrup
1 teaspoon vanilla paste
METHOD
Combine all the ingredients in a blender and blitz until smooth. Pour into 6 popsicle moulds. Place in the freezer for 30 minutes. Insert wooden ice block sticks if solid enough to support them. Otherwise check back in a further 20 minutes.
Leave to freeze for at least 2 hours.
Can be stored in an airtight container in the freezer for up to 2 months. Makes 6 popsicles
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!