Been on a bit of an ice cream kick lately. Perhaps I’m trying to will the nice summer weather to stick around.
I’ve made Hojicha Ice Cream in the past. This year, I’ve updated my recipe and photos with a No-Churn Hojicha Ice Cream that does away with the tea-steeping. Instead, I use hojicha powder and it’s super easy to make.
[I have left my original method of using tea bags if you don’t have access to hojicha powder].
WHAT IS HOJICHA?
If you don’t know already, hojicha is a roasted green tea. It has a distinct, smoky bold taste. I’ve got many recipes using this delicious flavoured tea.
For instance: my Hojicha Brochi, Hojicha Tiramsiu and Hojicha Cake Roll, among others.
I really prefer making no-churn ice creams. They’re so simple to make, and you don’t need to heat a custard over the stove. Plus, you don’t need any eggs either.
Some ice cream flavours I’ve made include: Tin Roof, Matcha, Espresso Bean and Earl Grey.
INGREDIENTS FOR MAKING A NO-CHURN ICE CREAM
A no-churn ice cream is simple to make, and doesn’t take any fancy ingredients or appliances.
All you need is:
- heavy whipping cream (36% MF+)
- good quality hojicha powder
- sweetened condensed milk
- vanilla extract
MY HOJICHA ICE CREAM RECIPE
My recipe is simple and straightforward.
The flavour from the roasted tea is very rich and robust since we’re using about ¼ cup of high quality hojicha powder. If you find the texture of the ice cream too chalky, decrease to 3 tablespoons. (Personally, I found the colour and flavour a little too light with 3 Tbsp).
It’s not too sweet, creamy, and has that vibrant brown hue that is comparable from a store-bought ice cream.
Note: different hojicha powders will range in texture and fineness. It’s best to choose a high quality hojicha that is finely ground for this ice cream.
If you make this recipe, let me know — tag me on Instagram @siftandsimmer or leave me a comment below. I’d love to see your creations!
No-Churn Hojicha Ice Cream
Ingredients
- 4 Tbsp hojicha powder sifted (or use 4 hojicha tea bags if you don't have access to powder)
- 320 ml heavy whipping cream 36%+ MF
- 120 ml sweetened condensed milk
- 2 tsp vanilla extract
Instructions
If using hojicha powder:
- Chill a mixing bowl and whisk in the refrigerator for at least 30 minutes prior to making.
- Pour the cream and sifted hojicha powder into the chilled mixing bowl and whip until semi-stiff peaks.
- Fold in the condensed milk, vanilla extract, and continue to whip until stiff peaks. Pour into a clean jars and freeze for at least 6 hours.
If using hojicha tea bags:
- Heat heavy cream in a small saucepan over medium heat.
- Bring to a low simmer and add in the 4 tea bags. Press the tea bags gently with a small spoon or spatula to release the tea into the cream.
- Remove saucepan from heat and let steep for 5 minutes. Remove tea bags and discard.
- Transfer the cream into a clean jar and let cool. Refrigerate a minimum of 4 hours.
- Continue with the rest of the instructions above for making it with hojicha powder.
Roasted green tea? Hmmm, I’d definitely love to try that, especially in ice-cream form! While we’ve had a nice bit of rain so far this July, I’m definitely enjoying the warmer/sunnier days and a scoop or two of this would be lovely!
Thanks Dawn! Hojicha is such a nice smoky, rich flavour — especially if you love coffee, but don’t want the caffeine! π Enjoy the warm sunny days ahead!
Interesting! I think Laura (my wife) was telling me about this tea a couple of weeks ago. I don’t recall the name, but she was telling me how it was smoky and delicious. Sounds like something I would enjoy! Take those flavors and put ’em in a summer treat like ice cream, though? I’m all in!! Keep the ice cream train rollin’ out there!
Ah yes! It must be! Your wife’s definitely got the scoop! π Hojicha is smoky and very robust — definitely give it a try; you’ll be hooked! π
So, I made this recipe, and while the flavor is good, the texture is odd to me… kind of chalky, not melt-in-your-mouth-creamy. I followed the recipe exactly, using heavy whipping cream (MF 36%) and hojicha powder (from Hojicha Co!). Any idea what I might have done wrong? Did I whipped it for too long? In the meantime, I will try making affogato to use up the ice cream.
Thank you! BTW I love your hojicha roll cake recipe!!!
Yes, in order to attain that rich hojicha flavour, I used quite a bit of hojicha powder, which does lend a bit of a chalky texture to the ice cream. You can certainly decrease the amount of hojicha powder which will make it creamier. It’s a bit of a trade-off since we’re not using any stabilizers or emulsifiers (such as carageenan or guar gum).
This looks incredible! I love no-churn ice creams especially when flavoured with such a unique ingredient like hojicha!
Thanks Christie π No-churn is definitely the way to go!