Combine coconut milk, coconut cream, maple syrup, Matcha and salt. Blend until completely smooth. Pour blended mixture into ice-cube trays and freeze until solid.
Once frozen, pop out the ice cubes into your high speed blender. Blend on high, using the tamper, until completely smooth like a soft-serve texture.
Using popsicle molds, scoop the soft serve into the molds, place in the freezer for 3 hours or until completely frozen.
About 35 minutes before you’re ready to take the popsicles out of the freezer, melt your chocolate.
Put the chocolate chips and coconut oil into a wide, shallow microwave-safe bowl. Microwave the chocolate on medium power for 1 minute, then give it a stir.
Continue heating the chocolate at 15-second intervals, stirring between each one, until it is completely melted. Remove the bowl from the heat and let cool, stirring occasionally, until the mixture is barely lukewarm, 15-20 minutes.
Remove the ice cream bars from the freezer. Working quickly, use the Popsicle stick to lift up. Dip it into the chocolate until the ice cream is completely covered. Let any excess chocolate drip back into the bowl. Return the dipped bar to a baking sheet lined with parchment paper. Continue dipping the remaining bars.
Return the dipped bars, uncovered, to the freezer until the ice cream and coating have both hardened, at least 20 minutes. *If you leave them in the freezer for longer than 2 hours, wrap each one individually in plastic wrap after they have hardened.
Click below to purchase the Culinary Grade Matcha used in this recipe: