• Dreamsicle Matcha + Ginger Ice Pops
  • DIYNutritionRootology
Dreamsicle Matcha + Ginger Ice Pops

Every day, countless people throw away valuable antioxidants and minerals. While seemingly unimaginable, that’s exactly what happens when you brew a cup of green tea because water can only extract a fraction of green teas benefits. The majority actually remains unused, trapped in the tea leaves. In reality, the only way to truly take advantage of green teas full potential is to consume the entire leaf. But that doesn’t mean you need to start eating tea leaves. The simplest solution is to just enjoy a bowl of matcha. Because matcha is straight, stoneground tea leaves, matcha provides you with green teas powerful arsenal of vitamins, minerals, antioxidants, and amino acids in a way no other green tea can.

Amongst its many health benefits, matcha is packed with antioxidants including the powerful EGCg, boosts metabolism and burns calories, detoxifies effectively and naturally calms the mind and relaxes the body. Matcha is rich in fiber, chlorophyll and vitamins, enhances mood and aids in concentration, provides vitamin C, selenium, chromium, zinc and magnesium, prevents disease. It also lowers cholesterol and blood sugar. You will find that matcha tea is an easy and simple way to add powerful health benefits to your everyday diet. Matcha green tea powder lends these refreshing vegan ice pops antioxidants and a gorgeous green hue!


  • ¾ c orange juice
  • 1 ¼ c full-fat plain yogurt
  • ½ c cane sugar
  • 1 ½ t Aiya Cooking Grade Matcha
  • 1 t orange extract (can be found at most specialty stores and health food stores)
  •  ½ cup diced candied ginge


  1. In a medium saucepan over medium-high heat, bring the orange juice to a light boil.
  2. Add the sugar and stir until dissolved.  Turn the heat off and whisk in the matcha until dissolved.
  3. Remove from heat and set aside.In a separate bowl, mix the orange oil and yogurt.
  4. Strain the orange juice mixture into the yogurt and mix until fully incorporated.
  5. Use a ladel to pour the mixture into ice pop molds, leaving about ½” of room at the top of each mold.
  6. Drop a few pieces of the candied ginger into the molds and place the sticks in them.
  7. Add a few more pieces of ginger on top and freeze for 5 – 7 hours, until solid.
  8. Remove from freezer when ready to serve.  


  • DIYNutritionRootology

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