There is nothing like a refreshing frozen treat on a hot summer day! And these cool and creamy pistachio matcha popsicles hit the spot every time!
Made with just 5 ingredients, these matcha popsicles are incredibly easy to make. Just blend, pour, and freeze! Whether you’re a matcha fan or are curious to try something new, these popsicles are for you. And they taste as fabulous as they look!
If you love matcha, you will really enjoy this matcha chia pudding, easy baked matcha donuts, and matcha granola!
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Why You’ll Love The Recipe
✨A unique flavor combo! Creamy, nutty pistachios combined with earthy matcha make these popsicles so luxurious!
✨The recipe couldn’t be simpler! You only need to blend all the ingredients, pour them into the mold, freeze, and enjoy!
✨They are stunning to look at! Pale green hue with a pop of red from the dried rose petals, makes these look festive and beautiful with literally no effort!
✨Perfectly cool and refreshing for hot summer days! Enjoy them as an afternoon snack or a light after-dinner dessert!
Recipe Ingredients
Coconut milk: Full-fat coconut milk is the best here. It makes the popsicles rich and creamy. You can also use coconut cream for ultra-velvety matcha popsicles.
Pistachios: Use raw shelled pistachios for this recipe. You can blanch them and take their skins off if you wish. I skipped this step. Please don’t use roasted pistachios here.
Matcha: Please use the best quality matcha you can get. Typically, ceremonial grade matcha is used for drinking, like in this mango matcha latte and strawberry matcha latte. Culinary grade matcha is used in food recipes, like in this matcha madeleine recipe. I have used ceremonial grade in this recipe.
Rosewater: I love the light floral flavor rosewater imparts. It pairs beautifully with pistachios. You can leave it out if you wish.
Maple syrup: I’ve used maple syrup for sweetening these popsicles. Feel free to swap with honey or agave syrup.
Please see the recipe card below for full information about the ingredients and quantities.
How to Make Pistachio Matcha Popsicles
Step 1: Combine the coconut milk, pistachios, matcha powder, rosewater, and maple syrup in a blender.
Step 2: Blend until smooth. Taste and adjust for sweetness. Add more matcha powder if you like.
Step 3: Stir in some dried rose petals, if using. Pour the mixture into the popsicle molds.
Step 4: Freeze for 10-12 hours. Unmold and enjoy!
Top Tips
- You can store the popsicles in their molds for 1-2 days..
- For longer storage, unmold the popsicles and place them in a freezer-friendly air-tight container. Be sure to layer a sheet of wax paper between each layer of popsicles.
- You can also wrap each popsicle in plastic wrap, parchment paper, or beeswax wrap and place them in a ziplock bag. Make sure the bag is tightly sealed.
- The best way to unmold a popsicle is to run it under warm water for a few seconds. This will help release it easily from the mold.
- You can use regular dairy cream or half and half in place of coconut milk. Regular milk will make the popsicles icy, not creamy.
Serving and Storage
These pistachio matcha popsicles are just perfect as they are! Just enjoy them straight from the freezer. But if you’re feeling extra, drizzle with melted dark or white chocolate!
Store them in the freezer, in the molds, for 1-2 days. For longer storage, store them in an airtight container or wrapped individually in parchment paper to keep them fresh and frost-free for up to two weeks.
📖 Recipe
Pistachio Matcha Popsicles
Ingredients
- 1.5 cups/ (400 ml) Coconut milk, full fat
- 1/3 cup Pistachios
- 1 tsp Matcha powder You can add more per your preference
- 1/2 tsp Rose water
- 1/4 cup Maple syrup/Honey
- Dried rose petals (optional)
Instructions
- Blend the coconut milk, pistachio, matcha powder, rosewater, and maple syrup in a blender.Taste and adjust for sweetness. You can also add more matcha powder at this point if you like.
- Stir in some dried rose petals (if using) and pour this mixture into the popsicle molds.
- Freeze the popsicles for 10-12 hours.
- Unmold and enjoy!
Notes
- You can store the popsicles in their molds for 1-2 days..
- For longer storage, unmold the popsicles and place them in a freezer-friendly air-tight container. Be sure to layer a sheet of wax paper between each layer of popsicles.
- You can also wrap each popsicle in plastic wrap, parchment paper, or beeswax wrap and place them in a ziplock bag. Make sure the bag is tightly sealed.
- The best way to unmold a popsicle is to run it under warm water for a few seconds. This will help release it easily from the mold.
- You can use regular dairy cream or half and half in place of coconut milk. Regular milk will make the popsicles icy, not creamy.
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