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If you love the rich, roasted flavor of hojicha tea, you’ve gotta try this easy no-churn Hojicha Ice Cream. Made with just four ingredients, this creamy homemade dessert captures the nutty, caramel-like notes of Japanese roasted green tea. Best of all, there’s no ice cream maker needed, just mix, whip, freeze, and enjoy.
Your latest coffee house obsession, roasted green tea, easily turns into an ultra-delicious, rich, scoopable Hojicha Ice Cream (No Churn). Hojicha is naturally low in caffeine, with a bold nutty caramel flavor. It isn’t grassy like some matcha can be, and never bitter. Check out my Hojicha Latte recipe for more info on the tea.
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How to make
The full recipe is in the recipe card below, but here are some tips and tricks for you.
Hojicha powder can vary significantly by brand with different textures and flavors. It’s best to choose a high quality Culinary-grade hojicha that’s finely ground for this ice cream. Here’s the Hojicha powder I’ve been using from Amazon.
The flavor from the roasted tea is very rich and robust since we’re using 5 ½ tablespoons of hojicha powder. If you aren’t sure that you like that much flavor, start with 3 tablespoons of powder, but know that the color and flavor will be much lighter. And, note: the flavor will continue to deepen as the ice cream freezes.
For the smoothest results, take a moment to break up any clumps in the hojicha powder before mixing. A fine mesh sieve works well, or you can blend the powder with a few tablespoons of cream using a milk frother. This extra step prevents tiny specks from remaining in the finished ice cream.
Chilling the mixture before whipping helps the cream whip more efficiently and creates a lighter, creamier texture.
Many no churn recipes whip the cream separately before folding in the condensed milk. My method works because the condensed milk stabilizes the cream, and gives the final ice cream a slightly denser texture than many no churn ice creams. Besides, it’s one less step to do. This is a recipe I’ve used since before the internet was really even a thing!
Stop mixing when the ice cream base reaches a thick, soft custard consistency. Over whipping can create a grainy texture.
Spoon the custard into the ice cream container. I recommend spooning so you don’t deflate the whipped custard. And gently tap it on the counter to release any air bubbles and to get the mixture to settle into the pan.
I love these 1.5-quart ice cream containers. They’re insulted, come in all kinds of colors, have built in lids, and fit nicely in my freezer. You can also use a metal loaf pan for quicker freezing.
The flavor will continue to deepen slightly as the ice cream freezes. While it’s ready after about five hours, an overnight freeze often produces the best texture and allows the roasted tea flavor to fully develop.
Store the ice cream in an airtight container to minimize ice crystals and maintain freshness. Let it sit at room temperature to soften for a few minutes before scooping for the creamiest texture.
More great ice cream!
You may have noticed that I’m on an Asian-inspired ice cream kick lately. They are so good and so much fun!
Up your hojicha game
Wait, before you freeze it, I have a little tip for you… it’s great as a cold foam iced coffee topper at this point!
Try making a hojicha affogato; pour a shot of hot hojicha or espresso over the ice cream.
Hojicha sandwich cookies: take two of your favorite cookies, like chocolate chip or shortbread, and sandwich them around a scoop of hojicha ice cream.
Mix ins: do you love mix ins in your ice cream? Try chopped candied pecans, toasted almonds, or add a little black sesame. Fold in some brown sugar boba, crushed Biscoff cookies, or chopped mochi bites. Make it richer with mini white chocolate chips, or a caramel swirl.
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Recipe
Hojicha Ice Cream (No Churn)
Ingredients
- 2 cups heavy whipping cream
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract or vanilla bean paste
- 5 ½ tablespoons hojicha powder
Instructions
- Tiny lumps of hojicha powder can be pressed through a fine sieve, or use a milk frother to thoroughly mix the hojicha powder into a little of the cream before blending it into the rest of the mixture so you don’t get little lumps in the final ice cream.
- In a large mixing bowl, whisk together the heavy whipping cream, sweetened condensed milk, vanilla bean paste, and Hojicha powder until fully combined. Refrigerate the mixture for 20–30 minutes, or until well chilled.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the chilled mixture on medium-high speed until thickened to a soft, custard-like consistency, about 5–10 minutes.
- Spoon or pour mixture into an ice cream container or 2-quart dish. A loaf pan, freezer-safe container, or insulated ice cream tub all work well. Tap the container gently on the counter a few times to release trapped air bubbles. Cover tightly and freeze for at least 5 hours (but some freezers require longer), or overnight, until firm.
- For easier scooping, let the ice cream sit at room temperature for 5 minutes before scooping if frozen solid.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
We made this ice cream full of great hojicha flavor. It’s deep and rich, and so easy to make. If you’re a hojicha lover, you gotta try this! Debi, author, Life Currents