Matcha yoghurt ice pops are wonderfully refreshing for summer. These ice lollies combine the rich flavour of matcha with the creamy texture of yoghurt, for a deliciously refreshing and nutritious snack. Below is a simple recipe for making them yourself.

Ingredients & equipment

• 2 teaspoons matcha powder
• 60 ml hot water (not boiling, approx. 80°C)
• 2 cups Greek or plant-based yoghurt
• 60 ml honey or agave syrup
• 1 teaspoon vanilla extract (optional)
• 120 ml cup of milk of your choice
• Fresh fruit or granola (optional, for variety and texture)
• Matcha whisk (chasen)
• Sieve
• Blender or mixing bowl
• Ice lolly moulds

Instructions

1. Sift the matcha powder into a small bowl to remove any lumps.
2. Add the hot water to the matcha. Use a matcha whisk (chasen) to whisk the matcha into a smooth, frothy liquid. Allow to cool slightly.
3. Place the Greek yoghurt, honey (or agave syrup), vanilla extract (if desired), and milk in a blender or mixing bowl.
4. Add the cooled matcha to the yoghurt mixture. Mix everything well until the mixture is smooth and evenly coloured. Taste and adjust the sweetness if necessary. If you want to give your ice lollies a different effect, do not mix the matcha into the yoghurt mixture until it is evenly coloured, so that you get a tie-dye effect.
5. If you want to add fruit, cut fresh fruit such as cherries, strawberries, mango, or blueberries into small pieces and divide them among the ice lolly moulds.
6. For a crunch, you can add a little granola to the bottom or between the layers.
7. Pour the matcha yoghurt mixture into the ice lolly moulds. Leave a little space at the top, as the liquid will expand when it freezes.
8. Place the filled moulds in the freezer. Leave them to freeze for at least 4-6 hours, or until the ice lollies are completely solid.
9. To remove the ice lollies from the moulds easily, hold the moulds briefly under warm water, taking care not to get any water on the ice lollies themselves. Then gently pull on the sticks to remove the ice lollies.