Kirbie's Cravings

Matcha Mochi Popsicles

Creamy matcha flavored ice pops are mixed with chewy bits of mochi.
overhead photo of three Matcha Mochi Popsicles
I absolutely love the Froyo Mochi Ice Pops I made a few weeks ago and have been making them non-stop. Recently I made a matcha version because I am obsessed with matcha flavored desserts (also the original ones I found on Thrillist that inspired my Froyo Mochi Pops are matcha flavored too).
overhead photo of stacks of Matcha Mochi Popsicles

For some reason I find matcha frozen yogurt a little too tangy, so I made these more of a matcha cream, with a little bit of yogurt to make them extra creamy.

The colorful mochi don’t pop out as much and as these melted a little faster than the original froyo ones, but these are still pretty tasty.close-up photo of Matcha Mochi Popsicles

Look back to my original froyo mochi ice pop post for pictures of the mochi I used. For the matcha powder, I use Maeda-En gold canister quality. It’s about $10 at Japanese stores and it’s also on Amazon*, though it costs more. They sell a culinary quality that is in a silver canister, but I’ve tried it and the color and flavor just isn’t as good.

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Matcha Mochi Ice Pops

Servings: 6 ice pops
Prep Time: 10 minutes
Course: Dessert
Cuisine: Asian
Creamy matcha flavored ice pops are mixed with chewy bits of mochi.


  • 1 cups heavy cream
  • 1/2 cup nonfat plain greek yogurt
  • 1/2 cup granulated sugar or more or less to taste
  • 2 tsp matcha powder
  • 1 package of mochi pieces you will need about 15 pieces per ice pop


  • Add cream, yogurt, matcha and sugar into blender and mix on high speed until fully blended and ice pop mix reach desired sweetness. Fill your popiscle molds 3/4 full with yogurt. Then add 12-15 mochi pieces into each one. Use a fork to push the mochi pieces down and to the sides of the mold so that they visible. Try to evenly spread them across the entire popiscle.
  • Bang the bottom of the ice pop molds against a hard surface to settle the yogurt and eliminate any air pockets. Add in popsicle sticks if you haven't already. Freeze overnight and remove according to manufacturer's instructions (it usually involves running the molds under warm water for a few minutes until they loosen).

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

10 comments on “Matcha Mochi Popsicles”

  1. These look great! I can’t wait to try this recipe. I was wondering though, how many servings is this recipe for?

    • It really depends on the size of your popsicle molds. This recipe will make roughly 2 cups of popsicle batter. My popsicle molds hold about 3 oz, so I was able to make 5 and one small one.

  2. Would this work with whole milk?

  3. Definitely gonna make these sometime this summer but incorporate red bean in them too! 🙂

  4. The color is so beautiful! Do you still use the Maeda-En brand matcha powder? The little mochi pieces look like they’re almost glistening!

  5. Stop. Just stop. I can’t contain my excitement over these. You had me at the last mochi pops…and then you go and add matcha?! Holy cannoli – delish!