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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


  • 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.


Using a hojicha powder will produce a more intense and rich taste compared to using tea bags.