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Close up of a matcha cheese foam popsicle.

Matcha Cheese Foam Popsicles

5 from 1 vote
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.
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Prep Time: 20 mins
Total Time: 6 hrs 20 mins
Servings: 10 popsicles
Author: Takes Two Eggs


Cheese Foam

  • 4 oz 113 g Cream Cheese
  • ½ cup 130 g Heavy Whipping Cream
  • ¼ cup 95 g Condensed Milk
  • ¼ teaspoon salt

Matcha Popsicle

  • 2 tablespoon 12 g matcha powder
  • ½ cup 113 g cup warmed milk, 175°F
  • 2 cups 500 g heavy cream, refrigerated
  • ½ cup 160 g condensed milk, refrigerated


  • Salted Cheese Foam LayerSoften 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 LayerBrew 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.
  • AssemblyTake the matcha bag and pour in the matcha cream about ⅓ of the way. Then take the cream cheese bag and pour it in about ¼ 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.


  • Whisk the cream cheese before whipping 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 warmed 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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Serving: 1g | Calories: 86kcal | Carbohydrates: 2g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 144mg
Calories: 86kcal
Course: Dessert
Cuisine: Asian Fusion