An easy matcha ice lollies recipe with dairy and dairy-free options, sweetness controls, and freezer tips for smooth texture.
Matcha Ice Lollies (Creamy, Not Icy)
These matcha ice lollies are simple to make and designed to stay creamy instead of turning into hard ice shards.
Ingredients
- 300ml milk (or oat milk)
- 120ml double cream (or coconut cream)
- 2 tsp sifted matcha powder
- 2 to 3 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Method
- Whisk all ingredients until smooth and fully green with no clumps.
- Taste before freezing and adjust sweetness.
- Fill moulds, add sticks, and freeze 6+ hours.
- Release with warm water and serve immediately.
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How to keep lollies creamy
- Include some fat (cream or coconut cream).
- Do not skip sweetener completely.
- Sift matcha before mixing.
Flavour variations
- Strawberry swirl: blend in 2 tbsp strawberry puree.
- Coconut-lime: use full coconut milk + lime zest.
- Vanilla-almond: add 1/4 tsp almond extract.
FAQ
Can I make these without dairy?
Yes. Use oat milk plus coconut cream for better texture.
Why did my lollies taste bitter?
Too much matcha or very hot pre-mixing liquid can intensify bitterness.
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