Let’s kick-start this new week off on the right foot with these glorious matcha ice-cream popsicles with chocolate and torched meringue!
These are my second popsicles with torched meringue, you can safely say I’m a little too obsessed with torched meringue on popsicles. Not only does it give them a wow factor but it tastes so heavenly when eaten with the rest of the popsicle.
I called these Matcha Bombe Alaska Pops because I was so incredibly inspired by this photo of these Smore’s Popsicles I found on Pinterest. I wished I had that idea because they looks so darn perfect!! I was craving those and really wanted to re-create my own version but still taking some major inspo from those I found.
I also came across some bright green matcha popsicles when scrolling through Pinterest, as ya do ;). So since the Smore’s popsicle idea was taken, I googled “Desserts With Meringue” no seriously, I did! Haha. The third dessert I found was Bombe Alaska, yippee!! It was a winner because, I had a full tub of dairy free ice-cream in my freezer and I wanted to have the torched meringue, plus that delicious chocolate crumb on them as well. I went for it and voila! They turned out winners and I know you’re going to absolutely love them!!
They are super fun to make and I promise they are really easy to make, you just have to eat them as soon as you put that meringue on them. That’s not a bad thing though, waiting for them to freeze is just too long anyway! So the sooner you get to devour these beauties, the better you will feel!!
Wishing you all a beautiful, healthy and positive week! Including these Matcha Bombe Alaska Pops will be the cherry on top, am I right?! Enjoy!
- Matcha Ice-Cream
- 1 x 500ml tub Zebradream Vanilla Ice-Cream, or any dairy free vanilla ice-cream
- 4 tsp matcha powder
- Chocolate Crumb
- 30g dark chocolate chips, melted
- 2 plain chocolate biscuits, crushed
- 2 small egg whites, room temperature
- ⅓ cup caster sugar
- 4-hole popsicle mould
- 4 wooden popsicle sticks
- Small blow torch
- Matcha Ice-Cream
- Leave ice-cream out on your kitchen bench to defrost to room temperature, approx. 30 minutes - 1 hour.
- Once ice-cream is smooth and melted, pour into a mixing bowl.
- Whisk ice-cream until completely smooth.
- Sprinkle matcha powder over ice-cream, one teaspoon at a time, whisking until completely dissolved into the ice-cream. Repeat with remaining teaspoons of matcha.
- Spoon ice-cream into moulds, filling them to the top.
- Gently place a wooden popsicle stick into the middle of each ice-cream.
- Place in freezer and freeze until completely set, 4-6 hours or ideally overnight.
- Chocolate Crumb
- Place chocolate chips in a microwave safe dish, microwave in 30-second intervals or until completely melted and smooth. Set aside for 10 minutes to cool down.
- Place biscuits in a plastic zip-lock bag, seal it and crush biscuits with a wooden rolling pin or the the back of a wooden spoon.
- To remove popsicles, sit each popsicle mould in a jug of warm water until the popsicles slowly release from the moulds, alternatively, place each one under running warm water until they release.
- Drizzle melted chocolate over the bottom half of each popsicle then quickly sprinkle the crushed biscuits over the chocolate drizzle before it sets.
- Place popsicles on a baking tray and place back into the freezer.
- In the bowl of a stand mixer fitted with the whisk attachment or using a large mixing bowl and a hand beater, add egg whites.
- Whisk egg whites until soft foamy peaks form. Gradually add in the caster sugar, whisking well after each addition until sugar is dissolved.
- Further whisk egg whites to stiff-peaks, approx. 3-4 minutes, making sure not to over-mix the egg whites, you don’t want the mixture to split.
- Remove popsicles from the freezer and gently drip the tips of the popsicles into the meringue.
- Carefully torch the meringue until golden. Place on a tray whilst you repeat this method with the remaining popsicles.
- Serve immediately and enjoy!
It’s important to dip the popsicles into the meringue as soon as you finish making the meringue otherwise it will soon split and turn lumpy if you leave it out too long.