These matcha cheese foam popsicles are creamy, sweet, salty, and packed with matcha flavor! This creamy and delicious 6 ingredient recipe is the perfect treat to cool you down during those warm summer months.
These matcha cheese foam popsicles are creamy, sweet, salty, and packed with matcha flavor! This creamy and delicious 6 ingredient recipe is the perfect treat to cool you down during those warm summer months.
I am a COMPLETE sucker when it comes to salty-sweet desserts. Something about the fine balance between savory and sweet is simply glorious. I am the type of person who always says a dessert is “too sweet.” So trust me when I tell you these matcha cheese popsicles are not too sweet because of the dash of salt in the cream cheese layer. The creamy sweetened matcha pairs perfectly with the slightly salted cream cheese drizzle throughout the popsicle. Each bite is sweet and salty perfection. If you love popsicles, be sure to also check out our Lychee Rosé popsicles!
These matcha cheese foam popsicles were inspired by one of my favorite matcha drinks from a popular boba shop in Irvine, CA called Omomo. One of their signature drinks is called the Omomo matcha which layers a salted cheese foam coating with a sweetened iced matcha slushie. It is absolutely delicious which is probably why the line out the shop is usually a 1-2 hour wait! If you are ever around Irvine or LA I highly recommend a visit. These matcha cheese foam popsicles may not be identical to Omomo matcha but it is pretty close! These popsicles are not going to freeze themselves. Let’s get started!
The ice in the popsicles stems from the water content of the popsicle. If the water content is too high the popsicles will become extremely hard like ice. Sugars like honey, condensed milk, agave will lower the freezing point of the popsicle resulting in a softer popsicle.
Equipment For This Recipe
Aluminum mixing bowls:aluminum mixing bowls are the best for this recipe because they hold the cold temperature of the heavy cream which allows it to be whipped quicker and more efficiently. I recommend using the nesting bowl method with ice in a larger bowl on the outside of the mixing bowl. This will also aid in cooling the mixture.
Hand mixer: the hand mixer is a must for this recipe, unless you have guns of steel that can whip all that air into the heavy cream manually. I’ve been using this Cuisinart hand mixer since college and it has never failed me yet.
Piping bags:piping bags allow you to have precision when it comes to layering the popsicle molds.
Popsicle Mold and Popsicle Sticks: This recipe yields about 10 popsicles using this silicone popsicle mold from Amazon which holds about 3.4 oz in each mold. Plus this mold came with 50 popsicle sticks!
Ingredients For This Recipe
This recipe is incredibly simple and only requires 6 different ingredients that you can find at your local grocery store.
Cream Cheese: for the best flavor results use full-fat brick cream cheese. Using aerated whipped cream cheese could work too but you will have a less rich cheese foam flavor.
Heavy Whipping Cream: this is the base of the popsicle. The texture of the whipped heavy whipping cream is what yields that soft creamy texture that we all love and want. I have seen some recipes substitute this out with coconut milk.
Condensed Milk: the condensed milk is a must in this recipe. It sweetens the popsicle, and maintains that creamy texture without adding the sugar crystals into the mixture.
Sea Salt: sea salt is used to balance out the sweetness in the condensed milk. Be careful when adding the salt because a little goes a long way!
Matcha powder: use high quality matcha powder that you trust. You can use culinary or ceremonial grade matcha. Ceremonial grade matcha will produce a more vibrant green whereas the culinary will produce a more yellow and brownish green. I like using ippodo matcha they have a rich clean flavor and always yields consistent results.
Whole Milk: this keeps the consistency of the popsicle smooth and creamy without making it watery. You can sub this out for other types of milk as well but it will change the flavor profile of the popsicle.
How to Make This Recipe
This recipe is pretty simple to make all you need is to 1) chill all the ingredients 2) whip up the salted cheese foam layer and the matcha cream layer and 3) assemble the layers and freeze!
Salted Cheese Foam Layer
Soften the cream cheese. In a small mixing bowl, whip the cream cheese to soften.
Mix the remaining ingredients. In a large mixing bowl, add the heavy whipping cream, condensed milk and softened cream cheese. (Option to place the mixing bowl in a larger bowl with ice to keep chilled). Beat until the texture starts to foam up into soft peaks.
Whisk until soft peaks. Add the sea salt and adjust if needed to desired taste. Continue mixing until you reach a soft light and airy mousse like consistency. Be careful not to over mix into a whipped cream consistency! Pour in a piping bag. Set aside.
Matcha Cream Layer
Brew the matcha. In a medium bowl, sift the matcha over a fine mesh sieve. Then, pour in the 175 F milk and whisk until there are no clumps remain. You may need 1-2 more tablespoons of milk if the texture is too thick. Chill in the refrigerator until cold about 20 minutes.
Whisk the matcha in heavy cream. In a large bowl, pour in the cold heavy cream, condensed milk and matcha mixture and beat the cream with a hand mixer on medium. (Option to place the mixing bowl in a larger bowl with ice to keep chilled). Mix until until well combined and soft peaks have formed. The texture should be a smooth, light, airy and mousse-like. Pour in a piping bag. Set aside.
Assembly
Take the matcha bag and pour in the matcha cream about 1/3 of the way. Then take the cream cheese bag and pour in about 1/4 of an inch thick. Continue layering until the popsicle mold is full.
Cover the popsicle mold and add in the popsicle sticks. Freeze in the freezer until frozen about 6-7 hours, preferably overnight.
To remove the popsicles, simply run the mold under warm water for a few seconds to loosen the popsicles.
Tips For This Recipe
Whisk the cream cheese beforewhipping it with heavy cream. The dense brick cream cheese needs to be lightly whipped beforehand because you risk having large clumps of whipped cream in your cheese foam.
Sift the matcha. This will aid in de-clumping the matcha in the whisk dramatically. This also ensures a smoother, richer full-bodied matcha flavor.
Whisk the matcha in warmed milk at 175°-180°F (or 79°C-82°C) to allow the matcha to bloom properly. This is important for ease in whisking the matcha and to release the L-theanine properties in the matcha.
Cool the matcha and condensed milk before whipping it with heavy cream. When whipping up heavy cream, all the ingredients also need to be chilled for the cream to whip up properly.
To remove the popsicles,run the mold under warm water. This will loosen the popsicles from the mold.
Storage Instructions
These matcha cheese foam popsicles are best served immediately from the freezer. Since they are light and creamy, they will melt pretty quickly when it is removed from the freezer. They can be stored in the freezer sealed in individual plastic bags for up to 1 month.
These matcha cheese foam popsicles are creamy, sweet, salty, and packed with matcha flavor! This creamy and delicious 6 ingredient recipe is the perfect treat to cool you down during those warm summer months.
Soften the cream cheese. In a small mixing bowl, whip the cream cheese to soften.
Mix the remaining ingredients. In a large mixing bowl, add the heavy whipping cream, condensed milk, and softened cream cheese. (Option to place the mixing bowl in a larger bowl with ice to keep chilled). Beat until the texture starts to foam up into soft peaks.
Whisk until soft peaks. Add the sea salt and adjust if needed to desired taste. Continue mixing until you reach a soft light and airy mousse-like consistency. Be careful not to over-mix into a whipped cream consistency! Pour in a piping bag. Set aside.
Matcha Cream Layer
Brew the matcha. In a medium bowl, sift the matcha over a fine-mesh sieve. Then, pour in the 175 F milk and whisk until there are no clumps remain. You may need 1-2 more tablespoons of milk if the texture is too thick. Chill in the refrigerator until cold about 20 minutes.
Whisk the matcha in heavy cream. In a large bowl, pour in the cold heavy cream, condensed milk, and matcha mixture and beat the cream with a hand mixer on medium. (Option to place the mixing bowl in a larger bowl with ice to keep chilled). Mix until well combined and soft peaks have formed. The texture should be smooth, light, airy, and mousse-like. Pour in a piping bag. Set aside.
Assembly
Take the matcha bag and pour in the matcha cream about 1/3 of the way. Then take the cream cheese bag and pour it in about 1/4 of an inch thick. Continue layering until the popsicle mold is full.
Cover the popsicle mold and add in the popsicle sticks. Freeze in the freezer until frozen for about 6-7 hours, preferably overnight.
To remove the popsicles, simply run the mold under warm water for a few seconds to loosen the popsicles.
Notes
Whisk the cream cheese beforewhipping it with heavy cream. The dense brick cream cheese needs to be lightly whipped beforehand because you risk having large clumps of whipped cream in your cheese foam.
Sift the matcha. This will aid in de-clumping the matcha in the whisk dramatically. This also ensures a smoother, richer full-bodied matcha flavor.
Whisk the matcha in warmed milk at 175°-180°F (or 79°C-82°C) to allow the matcha to bloom properly. This is important for ease in whisking the matcha and to release the L-theanine properties in the matcha.
Cool the matcha and condensed milk before whipping it with heavy cream. When whipping up heavy cream, all the ingredients also need to be chilled for the cream to whip up properly.
To remove the popsicles,run the mold under warm water. This will loosen the popsicles from the mold.
Storage Instructions. These matcha cheese foam popsicles are best served immediately from the freezer. Since they are light and creamy, they will melt pretty quickly when it is removed from the freezer. They can be stored in the freezer sealed in individual plastic bags for up to 1 month.
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