Choc Chip Matcha Ice Pops

  • Choc Chip Matcha Ice Pops

Creamy lashings of coconut and tasty matcha swirl with dark chocolate make these iced tea popsicles an ultra decadent summer treat.

Easy recipe difficulty rating
Recipe by
recipe chef
Total Time
recipe time total
300 minutes

You’ll need

  • 1 tablespoon T2 Matcha
  • 250 ml/8.4 fl oz coconut milk
  • 150 ml/5 fl oz water
  • 125 ml/4 fl oz rice malt syrup
  • 50 g/1.7 oz good quality dark chocolate

How to

  1. Add T2 Matcha, coconut milk, water and rice malt syrup to a blender and blend until well combined.
  2. Finely chop dark chocolate then stir into the matcha mixture.
  3. Divide the matcha mixture between the ice pop moulds.
  4. Transfer to a freezer. Stir every hour for 3 hours to prevent the chocolate from sitting on the bottom then allow to freeze completely into tea ice pops.

Note: If using a conventional ice pop mould, place the lid on securely and freeze. If using unconventional moulds, allow the mixture to freeze until they begin to set (roughly 1 hour, depending on size), then insert ice pop sticks and return to freezer to set completely.

Learn more about matcha

Shop Choc Chip Matcha Ice Pops products.

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