Creamy matcha flavored ice pops are mixed with chewy bits of mochi.
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).
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.
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
- 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.