No-Churn Jasmine Tea Ice Cream

This No-Churn Jasmine Tea Ice Cream has a pleasant floral fragrance that permeates throughout. It is creamy, light and refreshing and comes together with only a few simple ingredients. No ice cream maker required!

This Jasmine Tea Ice Cream has a robust floral scent and a balanced tannic flavour from the green tea base. A touch of condensed milk sweetens the ice cream.

It's the perfect dessert if you're looking for a gentle palate cleanser, or if you're looking for a light, yet flavourful treat.

What is Jasmine tea?

Jasmine tea is one of my favourite scented teas.

It is commonly found as a green tea, infused with dried jasmine flower buds.

However, white or black teas can be permeated with jasmine as well. 

I use jasmine tea in my Iced Lavender Blueberry Jasmine Tea and it's my go-to drink especially in the summer.

What is jasmine?

Jasmine is a seasonal shrub that belongs in the olive family and is primarily grown in warm regions.

Fresh jasmine flowers are white in colour and when dried, turn into a pale yellow colour.

The jasmine flowers exhibit a delicate, pleasant floral scent and aroma that is used in Chinese green tea, fragrances, soaps and potpourri. 

How is jasmine tea made?

The jasmine flowers are plucked in the early morning and dried.

Tea leaves (usually green tea leaves) are dried and layered with the dried jasmine flowers to impart their scent into the tea. 

Then, the tea leaves are separated from the flowers and heated until completely dry.

Ingredients you'll need

You'll only need 5 ingredients for this easy, creamy no-churn ice cream:

• jasmine flowers: I used culinary dried jasmine flowers for this ice cream, since it's more economical and easier to find; you can find dried jasmine flowers online.
• green tea leaves: I used dried loose leaf green tea; any light green tea will work. [Don't use matcha powder for this... use this recipe instead: No-Churn Matcha Ice Cream].
• heavy whipping cream: with at least 36% MF (milk fat) for best results; keep the whipping cream and mixing bowl chilled.
• condensed milk: is milk sweetened with sugar and reduced until it reaches a thick consistency; usually comes in a can. If you prefer a sweeter ice cream, you can increase the amount of condensed milk.
• vanilla extract: use a pure vanilla extract with an alcohol base so that ice crystals don't form as easily.

How to make it

Since this is another of my no-churn ice creams, you won't need any special equipment or gadgets. 

First, we'll need to infuse the heavy cream with the tea leaves and jasmine flowers.

Pour the heavy whipping cream into a small saucepan and heat over medium-low heat, just until scalding hot.

Next, add in the jasmine flowers and tea leaves.

Give the cream a stir and remove from heat.

Cover with a lid and let it cool, about 30 minutes at room temperature.

Strain out the tea leaves and jasmine flowers and place the infused cream into a jar or container to chill in the refrigerator.

Let the cream chill at least 6 hours, or overnight. (We want the cream to be nice and cold).

The next day, measure out the condensed milk and vanilla extract into a large bowl. Give it a stir.

Whip the tea-infused cream in a stand mixer (or by hand) until almost stiff peaks. 

Transfer ⅓rd of the tea-infused cream into the condensed milk mixture to lighten.

Add the entire condensed milk mixture back to the tea-infused cream and whisk by hand to incorporate, until stiff.

Transfer the mixture into a freezer-safe jar or container and freeze overnight, at least 8-12 hours. 

Note: This recipe yields approximately 1 pint of ice cream.

Tips & substitutions

Choosing whipping cream

For the creamiest ice cream, use a heavy whipping cream with at least 36% MF (milk fat). 

You can use a cream with less than 36% MF; just note that it may not be as creamy.

Can I omit the condensed milk?

No. The condensed milk is the "base" for the ice cream, similar to the custard egg base in traditional ice cream. 

Do I need to use vanilla extract with alcohol?

Alcohol lowers the freezing point of ice cream, which helps to keep the cream smooth and less likely to form ice crystals.

How to store 

Store the Jasmine Tea Ice Cream in a freezer-safe container for up to 3 months.

How to serve the ice cream

Serve Jasmine Tea Ice Cream on its own, or make it a full dessert with cake and berries.

This is a creamy, refreshing and delicate tea-infused ice cream that you can enjoy at any time of year. It's not too sweet, and you can really taste the flavour from the jasmine flowers and green tea. 

Other tea recipes you may like

If you enjoy tea-based drinks and desserts, you may also like:

No-Churn Hojicha Ice Cream

Iced Lavender Blueberry Jasmine Tea

No-Churn Matcha Ice Cream

Mango Jasmine and Butterfly Pea Pearl Bubble Tea

Be sure to tag me if you try this recipe -- tag me @siftandsimmer on Instagram or leave me a comment/rating below!

Print Recipe

5 from 8 votes

No-Churn Jasmine Tea Ice Cream

Floral and fragrant jasmine tea infuses this easy no-churn ice cream, making it a light and refreshing dessert.

Prep Time5 mins

Cook Time5 mins

Chilling Time6 hrs

Total Time6 hrs 10 mins

Course: Dessert

Cuisine: Asian

Servings: 4

Calories: 240kcal

Author: Michelle | Sift & Simmer

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 200 ml heavy whipping cream 36% MF
• 2 tablespoon dried jasmine flowers culinary
• 1 tablespoon loose green tea leaves
• 80 ml sweetened condensed milk
• 1 teaspoon pure vanilla extract

Metric | US Customary

Instructions

• Pour the heavy whipping cream into a small saucepan and heat over medium-low heat, just until scalding hot. (Don't boil).
• Add in the dried jasmine flowers and green tea leaves.
• Give the cream a stir and remove from heat.
• Cover with a lid and let it cool, about 30 minutes at room temperature.
• Strain out the tea leaves and jasmine flowers using a sieve and place the infused cream into a jar or container to chill in the refrigerator.
• Let the cream chill at least 6 hours, or overnight. (We want the cream to be nice and cold).
• The next day, measure out the condensed milk and vanilla extract into a large bowl. Give it a stir.
• Transfer the cold tea-infused cream to a mixing bowl and whip in a stand mixer (or by hand) until almost stiff peaks.
• Transfer ⅓rd of the tea-infused cream into the condensed milk mixture to lighten.
• Add the entire condensed milk mixture back to the tea-infused cream and whisk by hand to incorporate, until stiff.
• Transfer the mixture into a clean freezer-safe jar or container and freeze overnight, at least 8-12 hours.

Nutrition

Calories: 240kcal | Carbohydrates: 12g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 44mg | Potassium: 113mg | Sugar: 11g | Vitamin A: 788IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!