I combined 3 cups of cream (33%), ½ cup of sweetened condensed milk (my favourite ice cream “creamifier” and sweetener), a pinch of salt, and 2 heaping teaspoons of matcha green tea powder in a medium sized pot on the stovetop, whisking over medium high heat until everything blended together.

I then poured the mixture through a fine mesh strainer to strain out any gunk, cooled it for 20 minutes in the freezer, then poured directly into my ice pop molds.

You will want these to freeze overnight for maximum popsicle-ness! I was trying to make these less-sweet than usual, but you can feel free to play around with the condensed milk amount.