Go Back
Print
Recipe Image
Print
No-Churn Hojicha Ice Cream
A simple no-churn recipe for rich and flavourful roasted green tea ice cream.
Course
Dessert
Cuisine
Asian, Japanese
Keyword
hojicha, ice cream, no-churn
Prep Time
30
minutes
Chilling Time
6
hours
Total Time
6
hours
30
minutes
Servings
2
pints
Author
Michelle | Sift & Simmer
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.
Notes
Using a hojicha powder will produce a more intense and rich taste compared to using tea bags.