Recipe #2

Matcha Bombe Alaska Pops

Prep Time: 1 hour | Chill Time: 4-6 hours | Serves: 4 regular sized popsicles


Matcha Ice-Cream

  • 1 x 500ml tub Zebra Dream Vanilla Ice-Cream
  • Chocolate Crumb
  • 30g dark chocolate chips, melted
  • 2 plain chocolate biscuits, crushed


  • 2 small egg whites, room temperature
  • 1/3 cup caster sugar


  • 4-hole popsicle mould
  • 4 wooden popsicle sticks
  • Small blow torch


Matcha Ice-Cream

  1. Leave ice-cream out on your kitchen bench to defrost to room temperature, approx. 30 minutes – 1 hour.
  2. Once ice-cream is smooth and melted, pour into a mixing bowl.
  3. Whisk ice-cream until completely smooth.
  4. 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.
  5. Spoon ice-cream into moulds, filling them to the top.
  6. Gently place a wooden popsicle stick into the middle of each ice-cream.
  7. Place in freezer and freeze until completely set, 4-6 hours or ideally overnight.

Chocolate Crumb

  1. 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.
  2. 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.
  3. 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.
  4. Drizzle melted chocolate over the bottom half of each popsicle then quickly sprinkle the crushed biscuits over the chocolate drizzle before it sets.
  5. Place popsicles on a baking tray and place back into the freezer.


  1. 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.
  2. Whisk egg whites until soft foamy peaks form. Gradually add in the caster sugar, whisking well after each addition until sugar is dissolved.
  3. 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.
  4. Remove popsicles from the freezer and gently drip the tips of the popsicles into the meringue.
  5. Carefully torch the meringue until golden. Place on a tray whilst you repeat this method with the remaining popsicles.
  6. Serve immediately and enjoy!


  • You’re welcome to increase or reduce the quantity of matcha powder in your ice-cream, depending on the “richness” of matcha flavour you desire.
  • 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.