Ice Ice Baby! With this fruity Matcha popsicle you’ll keep a clear head. Your perfect refreshment for hot summer bikini days.
Defrost the vanilla ice cream and sieve in KISSA Matcha Basic. Blend until smooth to create Matcha ice cream. Heat the honey and blueberries in a pan until the juices have released. Spoon 1-2 tsp of blueberry mixture into the ice cube trays, then fill to the top with Matcha ice cream. Place a golden teaspoon or a wooden popsicle stick into the mixture and freeze for 1–2 hours. Decorate with fresh blueberries and freeze overnight.