Create the Matcha Chocolate Paste: In a medium bowl, combine 100 g of white chocolate and 10 g of matcha powder. Place the bowl over a pot of gently simmering water (a double boiler). Stir constantly until the white chocolate is completely melted and the matcha powder is fully incorporated, with no lumps. Remove from heat.

Temper the Mixture: Slowly pour 70 g of milk into the matcha chocolate paste, stirring continuously until the mixture is smooth and uniform. Set this mixture aside to cool to room temperature.

Whip the Cream: In a separate, clean, large bowl, combine 150 g of heavy cream and 20 g of granulated sugar. Using an electric hand mixer, whip the cream until it reaches a flowing, pourable consistency. It should be thickened but not stiff.

Combine the Base: Once the matcha milk mixture has cooled completely, pour it into the bowl of whipped cream. Use the electric mixer to blend everything together until you have a smooth, uniform, and creamy liquid.

Fill the Molds: Transfer the ice pop liquid into a piping bag. Snip a small corner off the tip and carefully pipe the mixture into your ice pop molds. Once filled, gently tap the molds on the counter to release any trapped air bubbles.

Freeze to Set: Secure the lids on the molds or cover them with plastic wrap. Place them in the freezer for at least 4 hours, or until completely solid. For the best results, I recommend freezing them overnight.