Matcha Ice Milk Popsicles
These Matcha Ice Milk Popsicles are a light and refreshing treat, perfect for a summer day. Creamy matcha green tea ice milk, slightly sweetened on a stick!
- 500 ml whole milk
- 60 ml sweetened condensed milk
- 30 g granulated sugar
- 2 teaspoon vanilla extract
- 12 g matcha sifted
The night before:
Chill the ice cream maker bowl in the freezer for at least 12 hours or longer.
In a bowl or large jar, combine together whole milk, condensed milk, granulated sugar, vanilla extract and matcha powder.
Give it a stir and chill in the fridge until ready to churn.
On the day of:
Pour the matcha milk mixture into the ice cream maker.
Churn according to your ice cream maker manufacturer's instructions (mine was set on Sorbet/Sherbet mode for about 40 minutes), until increased in volume.
Scoop/pour the mixture into the popsicle molds and insert a wooden popsicle stick.
Note: if using silicone popsicle molds, be sure to insert the popsicle stick first before adding in the matcha milk mixture.
Freeze until solid, at least 6-8 hours or overnight.
Calories: 122kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 179mg | Sugar: 16g | Vitamin A: 274IU | Vitamin C: 0.3mg | Calcium: 143mg | Iron: 0.4mg