The Creamiest Popsicle Summer Treat

7 Popsicles
15 min

Prepackaged gluten-free treats, while a real convenience are always smaller and more expensive than their regular counterparts.

Now, which one would you rather eat? The smaller, freezer burned matcha popsicle on the left? Or the smooth, creamy, bigger portion popsicle on the right?

If you said the one on the right, read on for the best matcha popsicles. Gluten free or not, these REALLY are delicious and creamy, thanks to a secret ingredient that prevents these from turning icy.

So what’s the secret ingredient? It’s gelatine!

My First Experience with Gelatine

On our first Valentine's Day as a newly married couple, we opted for a cozy evening at home, preparing a special dinner together. Being a graduate of culinary school, Hubs took charge of the main course while I eagerly took on the task of crafting a delectable dessert. With his culinary expertise, he shared with me a supposedly foolproof recipe from one of his classes - Orange Bavarian Cream.

If you're an avid fan of Top Chef , you're likely familiar with the countless episodes where desserts made with gelatin fail to set properly. Even trained chefs encounter challenges! Given my complete lack of experience with gelatine, it was no surprise that my Valentine's dessert turned out to be a classic fail.

Since then, I've acquired a wealth of knowledge in the culinary realm. So I'm thrilled to share with you all the tips and tricks that will elevate your homemade matcha popsicles to the most heavenly frozen treats!

To start, we freeze our popsicle mold so everything is as cold as can be.

For the ultimate in creaminess, use coconut cream vs. coconut milk.

Ceremonial matcha is, hands down, the best matcha.

Put the coconut cream into a cold saucepan. Sprinkle Swerve (or sugar) over top. Then put onto the stove over low heat.

Stir until the mixture is smooth.

Meanwhile, put the gelatine over almond milk and let it absorb.

This is the important part: make sure the coconut mixture is no more than 170 degrees.

Pour in the gelatine. At this point I turn off the heat and mix well to combine.

Then add the matcha. However, there’s no amount of stirring that will fix those lumps!

So pour into a food processor and let it run a few minutes.

It will be smooth as silk when you pour it into the popsicle molds.

If your freezer has a fast freeze, use it! The faster you freeze these, the less ice crystals that can form.

Perfectly smooth refreshing popsicles. Bring on summer!

Matcha is not only delicious, it's a superfood. If you love matcha, try these fast and convenient  matcha pancakes.

By the way, I dare say I’ve since improved on my cooking skills since that initial attempt on our first Valentine's Day. This matcha popsicle recipe is destined to become a staple in our culinary repertoire!

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The Creamiest Popsicle Summer Treat
Recipe details
  • 7  Popsicles
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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  • 400 ml can coconut cream (1.69 cups)
  • 2 tbsp Swerve
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp ceremonial matcha powder
  • 1/8 cup vanilla almond milk
  • 1/2 package gelatine 1 tsp

Put can of coconut cream into small sauce pan sprinkle Swerve on top. Place on stove over low heat stirring constantly to break up and liquify the coconut cream.
Put 1/8 cup of almond milk into bowl and sprinkle gelatine on top. Let bloom for a few minutes.
Make sure that coconut mixture is no higher than 170°. Then, whisk the gelatine into the coconut mixture, and whisk until smooth. Take off heat and add the vanilla, salt and Matcha powder. Pour into a food processor and blend until smooth. Pour into individual popsicle molds. Put into freezer for at least four hours. Then unmold and enjoy.
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