Strawberry Matcha Latte Popsicles

My roommate stumbled into our apartment last July carrying a flat of strawberries from the farmers market, insisting we figure out something to do with them before they turned. She had matcha on the brain from a cafe wed visited the week before, and somehow the combination clicked. We spent the afternoon experimenting with layers, accidentally discovering that freezing the strawberry base first keeps everything from turning into a muddy color. These popsicles became our porch ritual all summer long.

I brought a batch to a dinner party once, watching everyones skepticism turn into quiet delight when the flavors hit. The host texted me the next morning asking for the recipe, saying her kids had already polished them off. Theres something about the contrast of bright fruit and creamy tea that feels sophisticated yet playful.

Ingredients

• 2 cups fresh strawberries: Fresh berries give you the best flavor and that gorgeous pink layer. Frozen works too if you thaw them first, but the texture will be slightly more icy.
• 2 tablespoons honey or maple syrup: Adjust based on how sweet your strawberries are. Some seasons they need more help than others.
• 1 teaspoon fresh lemon juice: Brightens everything and keeps the strawberry color vibrant instead of dull.
• 1 1/4 cups whole milk or dairy-free alternative: Whole milk gives you that creamy ice cream texture. Oat milk works beautifully if you need it vegan.
• 1 tablespoon culinary-grade matcha powder: Splurge on ceremonial grade here. Cheap matcha tastes bitter and dusty, which ruins the balance.
• 2 tablespoons hot water: Use water thats hot but not boiling. Boiling water can make matcha taste harsh and astringent.
• 1/4 cup sweetened condensed milk: This is what makes the matcha layer taste like a latte instead of just milk with tea in it.
• 1/2 teaspoon vanilla extract: Round out the flavors so they taste like a coherent dessert, not two separate things smashed together.

Instructions

Blend the strawberry base:

Toss your strawberries, honey, and lemon juice into the blender and let it run until everything is completely smooth. Pause to scrape down the sides so you dont miss any chunks.

Freeze the first layer:

Pour the strawberry mixture into your popsicle molds, filling each one exactly halfway. Slide them into the freezer for 30 to 45 minutes. You want them firm enough to hold the next layer but not frozen solid.

Prepare the matcha:

Whisk the matcha powder with hot water in a small bowl until the powder dissolves completely. Take your time here, making sure no lumps are hiding in the corners.

Mix the latte layer:

Combine the milk, sweetened condensed milk, and vanilla extract in a separate bowl. Pour in your dissolved matcha and stir until the whole mixture turns an even, beautiful green.

Add the second layer:

Gently pour the matcha mixture over the strawberry layer in each mold. Fill them to the top, trying not to disturb the bottom layer too much.

Freeze completely:

Insert the popsicle sticks and freeze for at least 6 hours. Overnight is even better if you have the patience.

Release the popsicles:

Run the molds under warm water for about 20 seconds, gently twisting the sticks to loosen them. They should slide out without too much resistance.

Save

My mom called me recently after making these, saying she finally understood why Im obsessed with matcha. She had served them after a barbecue on her back patio, and even her matcha skeptical husband went back for seconds. Theres something about eating frozen dessert versions of things you usually drink that feels like a tiny rebellion against adulthood.

Making Them Dairy-Free

Coconut condensed milk is a total game changer here. It adds a subtle richness that mimics dairy beautifully. The coconut flavor is actually quite mild once it freezes, so it wont overpower the delicate matcha notes. Just make sure youre using full-fat canned coconut milk if you make your own condensed version.

Getting Clean Layers

The trick is patience during that first freeze. I know its tempting to rush, but giving the strawberry layer time to set up properly makes all the difference visually. You can tilt the molds slightly when pouring the matcha layer to create a pretty diagonal effect instead of perfectly straight lines.

Storage and Serving

These keep well for weeks in the freezer if you store them in airtight bags or containers. The texture is best within the first two weeks, before any ice crystals start forming. I like to unmold them all at once and transfer to freezer bags so I can grab one whenever the mood strikes.

• Run the mold under warm water longer than you think you need to
• Let them sit on the counter for 3 to 5 minutes before serving for the best texture
• Wrap any extras in parchment paper before freezing to prevent sticking

Save

Theres something deeply satisfying about pulling these out on a hot afternoon and watching the layers slowly reveal themselves as they melt. Every bite is a little journey from bright and fruity to creamy and grounded, like having two desserts in one.

Recipe FAQs

→ How long do these need to freeze?

Plan for at least six hours of freezing time to ensure the popsicles are completely solid and easy to remove from the molds. Overnight freezing works perfectly for advance preparation.

→ Can I make these dairy-free?

Absolutely. Substitute whole milk with oat, almond, or coconut milk and swap sweetened condensed milk for coconut condensed milk. The texture remains creamy and delicious.

→ What type of matcha works best?

Use culinary-grade or ceremonial-grade matcha powder for the best flavor. Lower-quality grades can taste bitter or grainy. Whisk the powder with hot water first to eliminate lumps before mixing with milk.

→ How do I prevent the layers from mixing?

Freeze the strawberry layer for 30–45 minutes until just firm before adding the matcha mixture. Pour the second layer gently over a spoon to disperse the liquid slowly and maintain distinct layers.

→ Can I add other flavors?

Yes. Try blending fresh mint or basil into the strawberry layer, or add a pinch of cinnamon to the matcha mixture. Chia seeds in the fruit layer add appealing texture and nutritional benefits.