Place your coconut milk, cacao butter, and sweetener of choice into a heavy bottomed pan, gently whisk the ingredients and place onto a medium heat until almost at boiling point. Reduce to a low heat and simmer gently for roughly 30 minutes until the mixture has thickened enough to evenly coat the back of a spoon. Leave the mixture to cool for 5 minutes and whisk in the matcha and sea salt before placing in the freezer for a further 10-15 minutes to cool completely. Pour into your ice cream moulds, slide in the lolly sticks then leave to set completely in the freezer.
Whilst your lollies are freezing start prepping your matcha caramel. Place all of your ingredients except for the matcha in a small pan and bring to the boil, whisking frequently. Reduce the heat so that the mix is on a light boil and leave to reduce to a consistency similar to that of condensed milk. This will probably take about 10 minutes in total. Remove from the heat, give a quick whisk and leave to cool completely.
Once the caramel has cooled it will probably be too thick to dip or spread so take a large handful and roll into a ball in the palms of your hands. Flatten out 4 large caramel discs. De-mould the ice cream lollies one by one. Wrap each lolly in caramel and smooth out with damp fingertips. Return the lollies to the freezer on a silicone mat so that they are easy to remove.
Melt your chocolate ingredients and whisk together until fully combined. Pour the chocolate into a jar with an opening that is large enough for the lolly to pass through. Remove the lollies from the freezer and dip one by one into the chocolate, placing onto a silicone mat until set. Once the chocolate looks matte you can double or triple dip to create a thick shell. Return the freezer for 15 minutes before serving.
Notes
All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.