Roasted Blueberries And Cream Matcha Popsicles

roasted blueberries and cream matcha popsicles
  • 4Servings
  • NAPrep Time
  • 20mCook Time
  • 20mReady In
Print Recipe

You're never too old for popsicles! Just skip the sugar water variety you consumed as a kid and make your own whole-food-based frozen treats. Check out this tasty homemade popsicles that you will absolutely love it.

Bon appétit…



Calories (kcal)
Saturated Fat (g)
12.7 g
Total Fat (g)
14.5 g
Cholesterol (mg)
0 mg
Sodium (mg)
9 mg
Dietary Fiber (g)
3.0 g
Sugars (g)
12.2 g
Protein (g)
1.5 g
Total Carbohydrate (g)
15 g

Step by Step method

1. Heat your oven to 350 F degrees (176 C).

2. Line a baking sheet with parchment paper and spread your blueberries into one thin layer. Drizzle with 1 tablespoon of honey and roast for 10 minutes or until bubbly and piping hot. Allow blueberries to cool completely and transfer the blueberries, juice and all into a bowl and set aside.

3. Blend together the coconut milk, avocado, remaining honey, salt and matcha.

4. Distribute your roasted blueberries evenly into the molds, then pour the matcha mixture into the molds and give them a gentle stir. Freeze accordingly.

Tips & variations

  • Matcha is made from shade-grown tea leaves that also are used to make gyokuro. The preparation of matcha starts several weeks before harvest and may last up to 20 days, when the tea bushes are covered to prevent direct sunlight.

  • The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year.