We all love our $2 popsicles from the ice cream truck on the corner, but there’s a better way to celebrate than with high fructose corn syrup. Get ready to meet THE key summer kitchen gadget you never knew you were missing: a simple popsicle mold. Grab some fresh fruit and your favorite juice, and you have yourself a healthy summer treat.
Since chances are you’ll already be indulging in some hot dogs and hamburgers this holiday weekend, we’ve gathered some popsicle recipes courtesy of PANATEA matcha to ensure your dessert (yes, you can have dessert!) is nutrition filled. With a dose of antioxidant-rich matcha tea in your frozen treat, you’re boosting your metabolism and brain health…all by eating this “childrens” snack. Enjoy!
Roasted Strawberry Matcha Popsicle (Makes six)
- 1 tablespoon of PANATEA matcha (or any matcha)
- 1/2 pound of fresh strawberries
- 3 tablespoons honey
- 1 cup of coconut milk (+ 2 tablespoons)
- 3-4 tablespoons of sweetened condensed milk
- Preheat oven to 375 degrees.
- Cut strawberries in half, arrange on a foil-lined baking sheet and drizzle with honey.
- Roast strawberries for about 15-20 minutes or until soft.
- Let cool and then mash in a small bowl.
- Add honey to taste – the sweeter your berries are, the less you want.
- Mix 2 tablespoons of coconut milk and 1-2 tablespoons of strawberry mixture into the bottom of the popsicle mold.
- In a blender, add 1 cup of coconut milk (remember to shake the can), matcha and condensed milk.
- Blend and add more matcha or condensed milk to taste.
- Pour matcha mix carefully in the mold so you don’t disturb the strawberry layer too much.
- Allow to freeze overnight and enjoy in time for your BBQ!
Matcha Popsicles (Makes six popsicles)
- 3 teaspoons of matcha
- 1 can of full fat coconut milk
- 1+ tablespoon of lime juice (or more for that limey flavor)
- Optional: 1 teaspoon + of liquid stevia for a bit of sweetness
- Add all ingredients together in a jug.
- Mix together with a spoon.
- Pour the combined mixture evenly into popsicle molds and keep in freezer for at least a few hours, ideally overnight, until frozen.