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Easy Hojicha Ice Cream - No Churn Japanese Tea Dessert

Easy Hojicha Ice Cream

A creamy no-churn ice cream flavored with roasted hojicha tea for a comforting dessert experience.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert
Cuisine: Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups cold heavy whipping cream
  • 1 can sweetened condensed milk (14 ounces)
  • 2-3 tablespoons hojicha powder Start with 2 tablespoons for a gentle flavor.
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Optional Add-ins
  • 1 tablespoon toasted sesame Optional for texture.
  • as desired caramel drizzle Optional for sweetness.
  • as desired chopped dark chocolate Optional for a chocolate flavor.
  • as desired crushed buttery cookies Optional for texture.

Method
 

Preparation
  1. In a medium bowl, whisk together sweetened condensed milk, hojicha powder, vanilla, and salt until smooth. If you see lumps, keep whisking for another minute.
  2. In a separate large bowl, whip the cold heavy cream until it forms soft peaks. You want it fluffy and thick, but not dry.
  3. Scoop about one third of the whipped cream into the hojicha mixture and gently stir to lighten it.
  4. Pour the hojicha mixture back into the whipped cream bowl and fold gently until you do not see streaks.
  5. Scrape into a loaf pan or freezer safe container, smooth the top, and cover tightly.
Freezing
  1. Freeze for at least 6 hours; overnight is even better.

Notes

If freezing overnight, let it sit on the counter for 5 minutes before scooping for a creamier texture. Avoid overloading with add-ins to maintain the distinct hojicha flavor.