Todays frozen treat is a combination of my favourite tea, nuts and colour - Malted Matcha Pistachio Popsicles! Or are they bars...
Seems I have more popsicles than Summer has Fridays! I make small batches to experiment when a flavour combination pops in my head. They have all been enjoyable, some have even been called amazing, but unfortunately they can't all make their way onto the blog.
Well, I guess if I posted daily they could, but then you would probably grow sick of me and let's face it, I couldn't find the time. I am already so sleep deprived, hallucinations are becoming a common part of my daily routine.
But, enough about me. These delicious, green bars are a delightful combination of some of my favourite things. Matcha Green Tea - I drink it often, but I've also used it in cupcakes, cheesecake, pancakes and macarons, to name a few, Pistachios - a favourite snack and macaron ingredient and, of course, green - my love affair with this colour all began with my first love, Kermit. It also spawned a life-long beef with one, Miss Piggy, but we'll save that for another post.
I found amazing tasting pistachio gelato at an italian shop and used some, along with coconut milk and malted milk powder, to create an awesomely rich, creamy, delicious base. The Matcha Green Tea provided some additional colour, along with its distinct, earthy flavour and a little vanilla bean paste sealed the deal. No sweetener required!
Popsicles are ideal summer treats because they are so easy to make and these are no different. Find a mold you like and get to it! The hardest part is waiting for them to freeze.
More Malted & Matcha
Servings: 4 popsicles
Ingredients
- 165 g Organic Coconut Milk ¾ cup
- 8 g Organic Matcha Green Tea Powder ½ tbsp
- 90 g Pistachio Gelato ¾ cup, store bought
- 3 g Ground Pistachio ½ tbsp
- 5 g Malted Milk Powder 1 tbsp
- 2 g Vanilla Bean Paste ¼ tsp
- Pistachio and melted chocolate to garnish
Instructions
- Place all the ingredients in a blender and blend on high until combined.
- Place the molds on a small cookie sheet and insert the popsicle sticks through the available opening.
- Pour the mixture into each mold until flush with the inside edge of the mold.
- Transfer to the freezer and allow to freeze overnight for best
- results.
- To unmold, simply flex and pull the silicone mold away from the popsicle and push the popsicle stick up through the cavity. They are ridiculously easy!
- All that's left to do is ENJOY!
Notes
Sweet Tips:
These are best enjoyed within two days.
To prevent popsicle sticks from floating, soak them in warm water for about 30 minutes before using.
These molds seem to work best when the mixture you are using is of thicker consistency. This prevents excessive leaking from the cavity holding the popsicle stick. Tools and Equipment Used:
Silikomart Silicone Easy Ice Cream Bar Mold (set of 2, includes 50 sticks)
Vitamix 5200 Series Blender
These are best enjoyed within two days.
To prevent popsicle sticks from floating, soak them in warm water for about 30 minutes before using.
These molds seem to work best when the mixture you are using is of thicker consistency. This prevents excessive leaking from the cavity holding the popsicle stick. Tools and Equipment Used:
Silikomart Silicone Easy Ice Cream Bar Mold (set of 2, includes 50 sticks)
Vitamix 5200 Series Blender
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Alice @ Honestly Fitness says
What a delicious sounding popsicle and such gorgeous photos!