Oh yeah, time for ice cream! These matcha (green tea) popsicles feature a magic chocolate shell that hardens instantly.

Matcha Ice Cream Bars

Ingredients

Matcha Ice Cream Bars:
2 cups whole milk
2 cups heavy cream
3/4 cup sugar
5 egg yolks
1 1/2 tablespoons matcha powder
1/8 teaspoon salt
1 tablespoon cornstarch
1 teaspoon vanilla extract

Magic Chocolate and Toasted Almond Shell
2 cups chocolate chips
1 1/2 cups coconut oil
2 cups almonds

Ice Cream Bar Directions

1. In a large bowl, whisk together the sugar, matcha powder, salt and cornstarch until evenly combined. Set aside.
2. In a medium saucepan, combine the whole milk and heavy cream. Heat gently until it just reaches a simmer, then remove from heat.
3. Briefly whisk the egg yolks in a small bowl, then add them to the matcha mixture and combine.
4. Temper the egg and matcha mixture by ladling a scoop of the hot milk mixture into the bowl while whisking. Repeat with two more scoops to raise the temperature gradually.
5. Pour the tempered matcha-egg mixture back into the saucepan with the remaining milk and return to low heat. Stir constantly until the mixture thickens slightly and coats the back of a spoon—do not boil.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps, then stir in the vanilla extract.
7. Cool the matcha custard in an ice bath or place it in the refrigerator for 10–15 minutes until chilled.
8. Pour the cooled mixture into popsicle molds, insert sticks, and freeze for about 6 hours or until fully set.

Tip: To release the bars easily from the molds, run the frozen mold under warm water for a few seconds.

Magic Chocolate and Toasted Almond Shell Directions

1. Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for about 5 minutes, watching carefully to avoid burning. Let cool.
2. Chop the toasted almonds finely by hand or pulse in a food processor. Set aside.
3. In a heat-resistant bowl, combine the chocolate chips and coconut oil.
4. Set the bowl over a pot of simmering water to create a double boiler. Stir until the chocolate and coconut oil are fully melted and smooth. Remove from heat and allow the mixture to cool slightly so it is still fluid but not piping hot.
5. Fold the chopped almonds into the melted chocolate until evenly coated.
6. Working one bar at a time, hold the frozen matcha ice cream bar at an angle and dip it into the chocolate-almond mixture. The coconut oil will help the chocolate set quickly on the cold surface, forming a crisp shell. Place dipped bars upright on a tray and return briefly to the freezer if needed to fully harden.

About This Recipe

This recipe yields approximately 10 ice cream bars, depending on your mold size. The rich, creamy matcha custard balances the bright, grassy notes of green tea, while the magic chocolate-and-almond coating adds crunch and a fast-setting glossy finish. Use high-quality matcha for the best flavor, and be gentle when tempering the eggs to ensure a smooth custard.