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These matcha popsicles with cherry rose compote are a pretty two-tone frozen treat that's more creamsicle than popsicle. #matcha #greentea #popsicles #cherry

Matcha Popsicles with Cherry Rose Compote

These matcha popsicles with cherry rose compote are the perfect mash-up of tea-flavored ice cream and icy fruity deliciousness.
Course Dessert
Cuisine American, Asian, Fusion, Japanese
Keyword cherries, creamsicles, dessert, fruit, gluten-free, grain-free, green tea, ice cream, matcha, nut-free, paletas, popsicles, rosewater, tea, vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Churn and Freeze Time 10 hours 20 minutes
Total Time 10 hours 50 minutes
Servings 6 popsicles
Calories 148 kcal

Ingredients

Matcha Ice Cream

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • tsp kosher salt
  • 3 large egg yolks
  • 1 T matcha

Cherry Rosewater Compote

  • 1/2 cup frozen cherries
  • 1/2 tsp rosewater
  • 3/4 tsp lemon juice

Instructions

Matcha Ice Cream

  1. In a small pot, simmer the cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk the yolks and matcha until they're broken up.
  2. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170F on an instant-read thermometer).
  3. Strain through a fine-mesh sieve into a bowl and toss any matcha or scrambled egg bits that get caught in the sieve. Cool to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
  4. If you want these popsicles to be super clean, transfer the ice cream into a piping bag. Otherwise, use a spoon. Pipe or spoon the matcha ice cream into the molds until they’re half full.

Cherry Rosewater Compote

  1. Blend everything with 2 T water until the cherries are broken down. You may need to add more water depending on how powerful your blender is. Pour on top of the matcha ice cream, stick popsicle sticks in the center, and freeze until solid, preferably overnight.
  2. To unmold, run the bottom part of the mold under warm water (if you dip the bottom of the popsicles in warm water, this also works), and wiggle the popsicle out of the mold once the mold warms up a bit.

Recipe Notes

Ice cream base adapted from Melissa Clark.

Don't worry if you have 4 egg yolks; that works too.

You may have some extra ice cream; just freeze in a separate container after you churn the ice cream and fill the popsicle molds, then enjoy plain.