Creamy Matcha Green Tea Popsicles – Dairy-Free and Sugar-Free

Creamy Vegan Matcha Popsicles - Sugar free + dairy free

I’m officially naming this the “Summer of Popsicles” here on the blog. And in my life. Normally I try to post a little variety, so I hesitated on sharing back-to-back popsicle recipes. Also, I have a running list of new dishes and treats on the back-burner right now just waiting impatiently to be added to my virtual recipe box. They’ll just have to wait. These creamy, dreamy matcha popsicles need to be shared. And made. By everyone. Everywhere. Right now.

Creamy Vegan Matcha Popsicles - Sugar-Free and Dairy Free

I love matcha. You can probably tell by the number of matcha recipes on this blog. I have about 100 more ideas floating around happily in my head right now. This is what happens whenever I get a shipment of my favorite matcha green tea from Pure Matcha (it really is my favorite, and no they are not paying me to say that). Luckily the matcha itself is giving me a nice boost of calm, focused energy to entertain all of these delicious ideas.

Creamy Vegan Matcha Green Tea Popsicles - Sugar-free and Dairy-free

These luscious ice cream bars are so easy to make. Just blend, pour, and freeze. Only 5 ingredients and a good blender is required, no ice cream maker needed! (If you do have an ice cream maker, however, this would be amazing churned into a creamy ice cream!) I used dates to sweeten, as they are my favorite natural way to sweeten treats, and they also have the added benefit of not freezing so they help keep the popsicles nice and creamy. I added just a touch of vodka, which also helps reduce ice crystals, but feel free to leave it out.

Matcha Green Tea Popsicles - vegan and sugar free

With no end to the hot summer temperatures in sight, I’ll continue to keep the popsicle recipes on high priority. Hope you give these a try!

Matcha Green Tea Popsicles – Vegan and Date-Sweetened

Makes 6 – 8 popsicles

  • 1 cup coconut cream*
  • 1/3 cup cashews, preferably soaked 4 hours**
  • 1/2 cup water
  • 1/2 cup soft and pitted medjool dates, packed
  • 1 tbsp matcha green tea powder
  • 1 tbsp pure vanilla extract
  • optional: 1 tbsp vodka


  1. Drain and rinse the cashews and add them to your blender with the remaining ingredients. Blend on high for 1-2 minutes until completely smooth. Pour the liquid into popsicle molds and freeze for several hours or overnight.

* Use full fat coconut milk and scoop the cream off the top (it helps to refrigerate it overnight, this will separate the cream from the liquid) or use canned coconut cream.

**A high speed blender is best for whirling those soaked cashews into cream. If you don’t think your blender can do the job, try substituting 3 tablespoons of raw cashew butter in place of the cashews.

Creamy Matcha Green Tea Popsicles - Vegan and Sugar Free

Disclaimer: Although I am not monetarily compensated for mentioning Pure Matcha, I do occasionally receive products to try. All opinions are 100% my own, and I’ve been a happy customer of Pure Matcha for years now. I’d never ever recommend a product unless I absolutely loved it and used it regularly.

21 thoughts on “Creamy Matcha Green Tea Popsicles – Dairy-Free and Sugar-Free

  1. I need to make these! I love matcha SO much. It’s the best! I’ve never tried a matcha popsicle though so that’ll be a first. Thanks for sharing, love 🙂

    Liked by 1 person

    1. Absolutely Heidi! I know you’re a big matcha lover like myself and I think you’d really like these popsicles! So rich and creamy, they’re like ice cream 🙂


      1. Hi Deborah! Matcha is a type of green tea, but instead of steeping the leaves and removing them (as in tea bags) the whole leaf is finely ground and whisked into hot water or with milk (or made into ice cream or popsicles). It’s been popular in Japan for many many years and is becoming more popular now in other parts of the world. It has many purported health benefits, but I like it for the taste alone! There’s lots more info on the internet, but that’s just my quick condensed version!


    1. I’d first make sure they’re really really frozen, maybe give them a bit more time in the freezer, then I carefully run hot water all around the Popsicle mold, being careful not to let the water run over the tops (where the sticks are). Then I sort of gently wiggle them out. I hope that helps! They will be softer than an icy Popsicle since they’re so creamy, more like an ice cream bar, but I have successfully made several batches and got them out of the molds that way. Let me know how it goes!


    1. Hi Gail, although I haven’t tried it, I think it could work! Maybe try subbing in another 1/2 cup of coconut cream for the cashews and water. So you’d omit the water and cashews, and just use 1 and a half cups coconut cream instead. Let me know how it goes for you if you give a try 🙂


  2. Hi, this looks delicious, can’t wait to try it! I just have a question though, I hope it’s not a dumb one, but is it ok to use Vodka for the popsicles if a child is going to eat it?


    1. Not a dumb question at all! Although it is a very small amount, I do leave it out when I’m making popsicles for my daughter. They’ll still be delicious! Another option is to add a very small amount (1/4 tsp) of guar gum or xantham gum, as those will help prevent ice crystals as well.


    1. Hi there! You can sub with any dairy free milk, just keep in mind they won’t be as creamy… more like an icy popsicle as opposed to the ice-creamy texture when using the coconut cream. Let me know how it goes if you give them a try 😉


  3. I tried these popsicles yesterday and the flavor is heavenly! However, they are a bit more icy and not as creamy as they appear in your pictures. I followed your exact recipe, (omitted vodka) and strained the mixture because I found there were tiny bits of cashew and dates that my blender didn’t mix. I’m looking for super creamy bars and I wanna try again, any advice on how to get a better consistency? Thanks so much!!

    Liked by 1 person

    1. Hi Rebecca! Thanks for trying them and for the feedback! As for the consistency, a strong blender like a vitamix is really needed for the smooth texture. You could try subbing the cashews for an equal amount of coconut cream or use about half as much raw cashew butter in place of the raw cashews. The vodka really helps keep the iciness minimal or some readers have used extra vanilla extract instead since most have alcohol in them. Let me know if you give them another try!


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