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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.
Course Dessert
Cuisine Asian
Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 240kcal
Author Michelle


  • 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


  • 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.


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