Dreamsicle Matcha + Ginger Ice Pops

Everyone (including us) keeps talking about it being "late summer," and quite frankly, I haven't been this excited to see something end since Duck Dynasty got cancelled.  It's not so much that I hate summer, although I kinda do, it's that I'm just obsessed with the season that comes next.  Fall, or Autumn if you're fancy, is objectively the best season ever because we can drink whiskey and wear sweaters and everything is crisp and clean and you don't burst out into a Martha-Stewart-courtroom-style sweat whenever you walk outside. It's when the tree leaves make outdoor photos super pretty by changing colors and everyone is all joyous or whatever because the holidays are coming and childhood memories yada yada yada.  I'm going to buy so many decorative pumpkins and hot beverages and ciders and maybe even dress Matt and Fox in matching sweater vests.  I'm pumped.  On a related note, I'm taking ideas for what the matching sweater vest theme will be, I'm thinking maybe "winter formal"?  Something with bow ties and snowflakes, for sure.  

Anyhow, my phone is telling me it's currently 96 degrees outside, so I've got a little time to wait on my dog/dog-daddy sweater vest purchases.  But, I *did* make what will probably be my last batch of ice pops for the summer.  The last few months have been full of ice pops - some with corn, some with gin, and I'm thinking these little green guys are a good way to sayonara, adios, see ya next heat wave. They  are creamy, and orangey, and matcha-y, with a *zing* from candied  ginger.  They're so so so refreshing and maybe I'm a little OK with it not being fall yet because I can still have the next few weeks to eat these things. Or maybe I can start developing a "bourbon and sweaters" flavor of ice pop. OMG TINY EDIBLE SWEATERS. Idk.  Have a good weekend, loves!   

Dreamsicle Matcha + Ginger Ice Pops

(makes 6 - 8)

  • 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

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

Thank you so much, Aiya Matcha, for sponsoring this post!  Their cooking grade matcha is what gets used in all of the matcha desserts on this site, and is a great way to make baked goods and cocktails a little more interesting!  You can buy your own, here. All opinions are our own.