Cool off in style with these Matcha Strawberry Ice Cream Lollies dipped in silky white chocolate! These creamy, fruity treats combine the earthy richness of matcha with the natural sweetness of strawberries, all encased in a luscious white chocolate shell. Perfect for a hot day or as a fun dessert, they’re as beautiful as they are delicious—and they’re sure to wow your family and friends.
Matcha Strawberry Ice Cream Lollies Dipped in White Chocolate
Rated 5.0 stars by 1 users
This recipe is a summer favourite! Sweet berries swirled in with yogurt or creamy coconut and then covered with melted matcha white chocolate (holy moly) it's so good!
Ingredients
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400 ml coconut cream or yogurt
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1/2 tsp vanilla extract
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2 tbsp sugar
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1 tsp OMG matcha powder
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Handful of strawberries, blitzed
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200 grams white chocolate, melted
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Extra matcha powder for sprinkling (optional)
Directions
For the ice cream base, in a mixing bowl, combine coconut cream or yogurt, vanilla extract, sugar, and matcha powder. Whisk until smooth
For the strawberry mixture, blitz the strawberries until smooth.
To assemble, divide the ice cream base mixture into two equal parts. Mix one part with the blitzed strawberry mixture to create a pink-coloured mixture. Leave the other part as is or mix in extra matcha powder for a green-coloured mixture. Pour the pink strawberry mixture into ice cream molds, filling each halfway. Carefully pour the green matcha mixture on top of the pink mixture in each mold until full. Insert ice cream sticks into each mold.
Place the molds in the freezer for at least 4-6 hours until solid
Melt the white chocolate in a heatproof bowl over a pot ofsimmering water or in the microwave until smooth.
Once the lollies are frozen solid, remove from the molds. Dip each lolly into the melted white chocolate, coating evenly. Place coated lollies on the lined baking sheet.
Optional -Sprinkle extra matcha powder on top of the white chocolate coating before it sets.
Place the baking sheet in the freezer for a few minutes until the white chocolate coating sets completely.
our two-tone matcha strawberry ice cream lollies dipped in white chocolate are ready to enjoy! Serve chilled and relish the delicious flavours.
Recipe Note
Bettina's Kitchen
Bettina is a self-taught chef and matcha lover whose speciality is plant-based and free-from recipe development for brands, the hospitality industry and within food development.
She has written three cookbooks Happy Food, 7 Day Vegan Challenge and Celebrate – Plant-based recipes for every occasion.
Bettina also runs health & wellness retreats and a Retreat Chef Academy. She is passionate about food that makes you feel good, that is grown within the seasons, and nurtured by people that care.
