Matcha Avocado Popsicles
These Matcha Avocado Popsicles step in as your frosty elixir. Avocado's creamy texture and coconut milk's cooling properties make these popsicles not just a tasty treat but a hydrating escape from the summer heat. Each lick is a step into a frozen paradise.
Servings 10 popsicles
Equipment
- high speed blender
Ingredients
- 1 avocado
- 2 tsp matcha tea powder
- 1 can full fat coconut cream
- ¼ cup honey or agave nectar
- ½ L almond milk or any other non-diary milk
- ¼ tsp Xanthan gum
Instructions
- In a blender, combine peeled and pitted avocados, matcha powder, coconut cream, honey or agave nectar, almond milk, and xanthan gum.
- Blend the ingredients on high speed until the mixture is smooth and well combined. Ensure there are no avocado lumps and the matcha is evenly distributed.
- Pour the matcha avocado mixture into popsicle molds, leaving a small space at the top for expansion during freezing
- Insert popsicle sticks into the molds. If your molds come with a lid, secure them to keep the sticks in place. If not, cover the molds with aluminum foil and insert the sticks through the foil.
- Place the popsicle molds in the freezer and let them freeze for at least 4-6 hours or until fully set.
- Once the popsicles are completely frozen, remove them from the molds. To release the popsicles easily, briefly run the molds under warm water or dip them in a bowl of warm water.