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:
Iced Lavender Blueberry Jasmine Tea
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!
No-Churn Jasmine Tea Ice Cream
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
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
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.
Caleb - Never Ending Journeys
I love how this ice cream is no churn! Plus, the jasmine tea flavor sounds simply irresistible. Thanks so much for sharing this!
Michelle
Thanks Caleb! No-churn is definitely the easiest way to go 🙂
Katherine | Love In My Oven
I'm a huge fan of no-churn ice cream, Michelle! This one is so elegant and flavorful. I'd love a scoop. It would be a perfect ice cream to serve at a dinner party (for when we can actually do that again, haha)
Michelle
Thanks Katherine! Yes, longing for those summer patio days with friends again.... one day soon, hopefully!
Tasia ~ two sugar bugs
I always love how easy no-churn ice cream is! This jasmine flavor sounds incredible!
Michelle
Thanks Tasia! No-churn method is such an easy way to whip up ice cream! No pun intended 😉
David @ Spiced
This sounds amazing! I really enjoy baking with tea, and I also enjoy a good no-churn ice cream. However, I've never thought about putting those 2 concepts together - a tea flavored ice cream sounds quite delightful! This would be a great treat after shoveling snow and ice - haha! 🙂
Michelle
Thanks David, it's really quite a light yet flavourful treat! Definitely warranted after shoveling snow!! 😀
Dawn - Girl Heart Food
I really enjoy jasmine tea and, of course ice cream so I know I'd love this one! Looks super duper creamy, Michelle. I'm gonna need at least three scoops 😉
Michelle
Thanks Dawn -- I'll be sure to save you some scoops! 😀
Christie
I love the sound of that jasmine flavour! Looks wonderful Michelle!
Michelle
Thanks Christie, it's such a floral yet delicate flavour 🙂
Raymund
Ohhh I love this flavour, plus its no churn. Will definitely make some soon
Michelle
Thanks Raymund 🙂
Holly
I love the fragrance of Jasmin so having that in a form of ice cream is right for me. What a sweet indulgent it is! Homemade is always great and I am screaming for this ice cream.
Michelle
Thanks Holly! It's always time for ice cream! 🙂
Wing
We love jasmine tea and this no churn no egg yolk ice cream is perfect! Simple ingredients and easy to follow recipe. Thanks so much for sharing!
Michelle
Thanks for making the recipe and sharing your creation with me on Instagram, Wing!
Leanne
What a smooth and creamy looking ice cream! I haven't had jasmine tea in a long time. I bet the jasmine flowers add a wonderful flavour to this ice cream!
Michelle
Thanks Leanne! It's wonderfully floral and fragrant 🙂
Alpa
I made this but felt the Jasmine flavour wasn’t strong enough. Not sure why. I’m planning on turning it into mochi ice cream, so I was wondering if I could use jasmine tea instead of water to make the mochi wrappers? Would that work?
Michelle
If you prefer a stronger jasmine flavour, you can add more jasmine flowers to the cream. You certainly can use jasmine tea in place of the water for making mochi.
Anna
This sounds lovely, thanks for sharing! Can I substitute jasmine tea for fresh jasmine flowers? I have an abundance from my backyard.
Michelle
Hi Anna, absolutely yes! How lucky you are to have fresh jasmine flowers in your backyard 🙂 I haven't worked with fresh jasmine so you may need to play around with the amount of fresh jasmine flowers for the ice cream.
Linsey
Jasmine is my favourite flowers. This no churn ice cream is so creamy, sure make a nice combination.