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Matcha Latte Strawberry Popsicles

Summer is here, and we all need a refreshing treat to beat the heat!

If you’re a fan of unique flavor combinations and looking for a cool dessert, you’re in the right place.

These funky green and pink popsicles combine earthy matcha with sweet strawberry to create a perfect balance of sweet but not too sweet.

I use a zoku popsicle maker to make these treats, but you can easily adapt the recipe to work with regular popsicle molds.

Psst... While you’re here, check out my roundup of the best matcha-based recipes too!


  • Fresh matcha: This bright green-tea-based powder is packed with antioxidants and gives our popsicles their distinct earthy flavor. Make sure it’s sifted for a smoother texture. Or use one of these substitutes for matcha.
  • Strawberries: The star of the fruity layer, choose ripe and juicy strawberries for a naturally sweet taste. You can also use frozen strawberries if you can’t get fresh ones.
  • 2% milk: I think 2% milk provides a good balance between richness and lightness, and it’s why I called the popsicles ‘matcha latte’ flavor instead of just ‘matcha’
  • Heavy cream: This adds creaminess to both the matcha and strawberry layers, making the popsicles rich and indulgent. You could also consider using light cream or one of its alternatives too.
  • Caster sugar: This fine sugar dissolves easily, ensuring a smooth texture without any graininess.
  • Warm water: I used this to create a smooth paste with the matcha powder, making it easier to incorporate into the milk mixture with zero lumps.
  • Pure vanilla extract: I add this to pretty much any dessert I make, and I think it adds a nice depth to the strawberry layer.


I used a Zoku quick pop maker to make these popsicles. 

Instead of waiting hours or even overnight for your popsicles, you can have them ready in just a few minutes!

It also makes it super easy to make different patterns with the popsicles, for example, I managed to get a popsicle with a strawberry layer on the inside and a matcha layer on the outside!

If you don’t have a Zoku quick pop maker, you can use regular popsicle molds instead.

But you’ll need to allow more time if you want layered popsicles.


Step 1: Make the matcha layer

In a small bowl, combine sifted matcha and warm water and stir until a smooth paste forms.

You might need a bit more warm water to achieve the right consistency. Set aside.

Heat the milk in a small saucepan over low heat, being very careful not to boil it (this will scorch it and form a skin).

Whisk in the matcha paste and caster sugar, adding the matcha until you get the color you want.

Don’t worry if there are some undissolved matcha lumps. Allow the mixture to cool for about 10 minutes before stirring in the heavy cream (now you want to get rid of all the lumps). 

Put the mixture in the fridge until it’s cold, stirring occasionally to stop a skin from forming.

Step 2: Make the strawberry layer

Blend together strawberries and whole milk until you have a smooth paste.

Strain the mixture through a sieve to remove any seeds, using a spoon to help push it through (this step if optional!).

Whisk in heavy cream, caster sugar, and vanilla extract until well combined and sugar is dissolved.

Step 4: Assemble the popsicles

Pour your mixture into the popsicle molds, freezing the matcha and strawberry layers alternately. Making sure each layer is completely frozen before adding the next one. 

If you want matcha on the outside and strawberry on the inside, fill the molds with the matcha latte layer first, freeze for 1-2 minutes, and then gently suck out the unfrozen liquid from the center with a straw (or turkey baster).

Fill the empty matcha shells with the strawberry layer and let them freeze completely.

Enjoy your refreshing and delicious Matcha Latte Strawberry Popsicles!


Popsicles are meant to be fun, so feel free to customize the recipe to your liking!

  • Dairy-free: Replace the milk and heavy cream with plant-based alternatives like almond milk, coconut milk, or oat milk to create a dairy-free version of these popsicles.
  • Matcha-free: If you’re not a fan of matcha or have difficulty finding it, try substituting it with another green tea powder, like sencha or a flavored green tea. 
  • Different fruits: You can replace strawberries with other fruits like raspberries, blueberries, or even mango to create new and exciting flavor combinations. Just remember to adjust the sugar levels accordingly, because some fruits may be sweeter or more tart than strawberries.
  • Healthy popsicles: Swap the heavy cream for Greek yogurt to reduce the calories. The popsicles will be just as creamy, but will have a slight tang to them. You can always add a bit more sugar to counteract this tang.
  • Chocolate shell: Create a chocolate shell for your popsicles by melting chocolate with coconut oil. The coconut oil will solidify very quickly on the cold ice cream resulting in a crunchy outside layer! Learn how to make this ‘magic shell’ here.
  • Add texture: Customize your popsicles by adding in extra ingredients like chocolate chips, chopped or salted nuts, or fruit pieces to the layers. This will add a surprising bite to your popsicles.

These popsicles feature a white chocolate coating, for example, so good!

Storage instructions

It’s easy to store your popsicles in the freezer. 

Wrap each popsicle in plastic wrap or wax paper to prevent them from sticking together and to protect them from absorbing any smells from the freezer.

Then place the wrapped popsicles in an airtight container and freeze them for up to 6 months.

When you’re ready to enjoy a popsicle, simply remove it from the freezer, unwrap it, and let it sit at room temperature for a couple of minutes to soften slightly before digging in!

Matcha Latte Strawberry Popsicles

Matcha and strawberries taste wonderful together in this popsicle recipe that is perfect for summer!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 6 people


  • For the matcha layer:
  • 1 1/2 tablespoons fresh matcha it should be bright green, sifted
  • 1/2 to 1 teaspoon warm water
  • 1 1/3 cup 2% milk
  • 1/4 cup caster sugar
  • 1/3 cup heavy cream
  • For the strawberry layer:
  • 8 1/2 ounces hulled quartered strawberries
  • 3 1/2 tablespoons whole milk
  • 1/4 cup + 1 tablespoon heavy cream
  • 3 tablespoons caster sugar
  • 1 tablespoon pure vanilla extract


  • For the matcha layer:
    Combine sifted matcha and warm water in a small bowl and stir until it forms a smooth paste. You may need more warm water. Set aside.
  • Heat the milk in a small saucepan over low heat (do not boil). Whisk in the matcha paste (you don’t have to add all the paste if you feel the matcha flavor is strong enough and the color is green enough) and the sugar. You’ll probably notice little lumps of undissolved matcha – that’s okay, mine didn’t dissolve fully either. Remove from heat and let cool about 10 minutes. Stir in the heavy cream. Place in the refrigerator until completely cool, stirring every so often.
  • For the strawberry layer:
    Puree strawberries and milk in a blender until completely smooth. Strain the mixture through a fine sieve to remove the strawberry seeds – you’ll need to use a spoon to help push the mixture through the sieve. Whisk in the cream, sugar and vanilla until incorporated and the sugar has dissolved.
  • Assembly:
    Freeze in alternate layers in your Zoku Quick Pop Maker (refer to freezing instructions that came with your Zoku if unsure), letting each layer freeze completely before adding the next layer. Or, fill molds with matcha latte layer, freeze for 30 seconds-2 minutes, depending on how thin or thick you want the outer layer to be. Stick a straw into the unfrozen liquid in the middle and suck it out. Fill the empty matcha shells with the strawberry layer and let freeze completely. Remove popsicles according to the Zoku instructions.

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