Popsicles, Icy Poles, Ice Pops, Ice blocks, Ice Lollies, Freeze Pops… whatever you call them (I grew up calling them Icy Poles but for the purposes of the not confusing everyone decided to name these popsicles instead) are a fun and easy way to enjoy the Summer months! Making popsicles is a lot of fun and the flavour combinations are endless! Using a handful of real food ingredients (no need for any crap ingredients) you can make some tasty hold-in-your-hand frozen treats that everyone will love, especially the little ones. 

While making and eating popsicles is fun, what’s not so fun is photographing them! I had a bit of a hard time rushing around trying to take photos of these ‘Creamy Matcha Strawberry Popsicles’ before they started to melt into a puddle on the plate. I have a much greater appreciation for those who can photograph ice cream and make it look good! Something I need to work on.

Anyway as you may have noticed I have been LOVING Matcha these days and start my mornings off with a cup of Matcha green tea (usually with some coconut milk or a little heavy cream added in). Ever since I had to finally come to terms with the fact that coffee and me just don’t get along that well, it’s been a delicious alternative! Like I said I drink one cup in the morning and it gives me that coffee perk without leaving me jittery or my digestion in distress.

I also love the colour and flavour of Matcha and have wanted to experiment with it in different ways. Because it is Summer I decided the first thing I want to make are popsicles and realised that Matcha would work great in a popsicle recipe, plus adding strawberries to the mix felt like a perfect pairing! This recipe uses just 5 ingredients, one which is water and comes together fairly quickly (most of it is waiting for the popsicles to freeze), plus it is paleo, vegetarian, vegan and autoimmune paleo friendly!

Speaking of Summer and ice cream my friends Jennifer and Vivian from Predominantly Paleo and The Real Food Guide, respectively, have released an AMAZING new eBook ‘We Can All Scream For Ice Cream’ which has 24 autoimmune paleo compliant recipes that everyone can enjoy!

Some of the recipes included in the book are:

• Vanilla Bean Ice Cream.
• Mint Chip Ice Cream.
• Raspberry Lime Sorbet.
• Kiwi Blackberry Popsicles.
• Sea Salted Caramel Bonbons.
• Ice Cream Cones and Waffle Bowls.

To learn more about this great eBook just click on the image above of the book.

Ok let’s get to the recipe for these tasty Creamy Matcha Strawberry Popsicles!

Creamy Matcha Strawberry Popsicles

Makes 6 popsicles

Ingredients:

• 2 cups/480ml full-fat coconut milk.
• 240g fresh strawberries, stems removed (try to pick strawberries that are naturally sweet).
• 1.5 tsp Matcha powder.
• 2-3 Tbsp maple syrup (depending on how sweet you want these).
• 1 Tbsp just boiled water.

Method:

Roughly chop strawberries and place into a blender or food processor. Blend/Process until you reach a purée consistency (this will make around 3/4 cup of strawberry purée).

Pour the mixture in even amounts into popsicle moulds.

Place in the freezer and allow to freeze for 1-2 hours until fully set.

Wash and dry your blender/food processor.

To make the Matcha part of the popsicles, sift the Matcha powder into a measuring jug and pour over the boiled water. Stir to dissolve.

Add the coconut milk over the Matcha mixture (make sure your jug can hold the liquids) and mix.

Add the Matcha coconut milk mixture and maple syrup to your blender or food processor.

Blend until well incorporated.

Remove the popsicle moulds from the freezer and evenly pour the Matcha mixture into the moulds.

Place back in the freezer until set.

To eat, remove from the freezer and run the moulds under warm water until the popsicle mould tops can be removed.

Enjoy!

And last but not least I want to wish my readers in America a VERY HAPPY 4th of July! Wishing you a happy and fun filled long weekend with your family and friends 🙂

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