Cool down this summer with creamy vanilla matcha popsicles made with avocados and a creamy nut milk.
These refreshing and “zenergizing” popsicles are the perfect hot weather treat.
They are incredibly creamy from avocado and full of antioxidants from the matcha powder. I added in loads of vanilla bean flavor to balance out the matcha flavor. These popsicles are refined sugar-free, dairy-free, vegan, soy-free, nut-free and gluten-free making them accessible for anyone. I crowd surfed these matcha pops during our rooftop party recently and they got rave reviews from everyone. I mean just look at the specks of vanilla bean…
Matcha. Matcha. Matcha! Matcha is green tea leaves that have been crushed to form a fine powder. You do not steep matcha. Instead you can use the powder in baking or add to drinks or smoothies (or in this case, in popsicles). Because it is the whole green tea leaf it is extremely high in antioxidants. Matcha is said to provide a calming energy known as “zenergy” that is better than the caffeine buzz/jitters (and ultimate crash) from coffee. Matcha contains about half the caffeine as standard coffee.
Matcha buying tips: You want to look for matcha that is bright spring green in color for the best flavor. Avoid muddy green or army green colored matcha. For the best quality matcha, go for organic matcha from Japan that is ceremonial grade.
- 2 cups vanilla unsweetened non-dairy milk
- 1 ripe avocado peeled, pitted and chopped
- ¼ cup maple syrup
- 2 teaspoons matcha powder
- 1 teaspoon vanilla bean powder or 2 teaspoons of pure vanilla extract
- In a blender, puree all ingredients until smooth. You may have to scrap down the sides or tap the bottom of the blender to get out any air bubbles. Try to avoid adding more liquid if you can as this will water down the recipe. But if you must you can add a couple splashes of non-dairy milk to get the blender going.
- Pour (spoon) the mixture into your popsicle molds to freeze. This recipe makes 8, 2.5 ounce pops. Tap the molds on the countertop a handful of times once they are full, to try to get rid of all the air bubbles. Insert ice-pop sticks. Freeze until pops are solid and totally frozen (4-6 hours or preferably overnight). Pops will stay good for up to 2 weeks in your freezer.
- Just before serving, briefly run molds under hot water to release pops.
Elaine Gordon is the creator of EatingbyElaine.com, a nutritious recipe blog with plant-based, gluten-free and allergy-friendly recipes."I am a certified health education specialist and care deeply about nutrition. My recipes are low in sodium, refined sugar, cholesterol and saturated fat. I use fresh, whole ingredients and stay away from all things artificial. I love to experiment with fresh ingredients and fragrant herbs to make the most of each meal. I take comfort in knowing that what I am eating is improving my health.” ~ Elaine