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.
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.
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
- 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
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.