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All you need are the ingredients and very basic kitchen tools! It's up to you what you want to freeze them in, like little bowls or ramekins, pop molds, etc. I used 4 texas muffin size silicon cups. No steeping either-- just pure matcha powder, which can be found in Asian grocery stores and online. Matcha packets are typically 5 grams, I used two for ultimate flavor. WHOLE MILK YOGURT is a must for this, using low or non fat yogurt will result in a crystallizing consistency similar to ice milk! I used Sun Crystals which works like Splenda Granular (you use 1/2 of what the recipe calls for) but am posting the nutritional info for sugar because Sun Crystals didn't register.
- Whisk the yogurt in a bowl until smooth.
- Whisk in the sugar, then carefully beat in the matcha packets to make sure they disperse evenly and there are no lumps. The yogurt should be a very pale green now.
- If you want to add the food coloring, add a few drops to your liking for presentation to deepen the matcha coloring and whisk well.
- Pour the mixture into pop molds, ramekins, etc. and freeze for at least 4-6 hours or overnight.