Hojicha Ice Cream (No Churn & No Condensed Milk)

Homemade hojicha ice cream scoops in bowl with spoon.

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Hojicha Ice Cream (No Churn & No Condensed Milk)

Roll over matcha, it's time to make way for hojicha - Japanese roasted green tea. This no-churn hojicha ice cream is smoky and toasty with subtle caramel notes. Made with Greek yoghurt and honey rather than condensed milk, it has a fresher flavour and lighter finish that complements the roasted tea beautifully. Whipped double cream gives it a wonderfully smooth, creamy texture. It's quick to make, but needs several hours to freeze.

Prep Time10

Cook Time0

Freezing Time6

Course: Dessert

Cuisine: British

Keyword: green tea, honey, ice cream, no-churn, yoghurt

Servings: scoops

Calories: 103kcal

Author: Choclette @ Tin and Thyme

Equipment

electric beaters (affiliate link)

Ingredients

225 g Greek yoghurt full fat
10 g hojicha powder (2 tbsp)
1 tsp vanilla extract
1 pinch sea or rock salt
75 ml runny honey
30 g muscovado sugar I used light brown
300 ml double cream

Metric - US Customary

Instructions

Place the yoghurt in a small mixing bowl, then sift in the hojicha. This is important so that it doesn't clump together.
225 g Greek yoghurt, 10 g hojicha powder
Add the vanilla and salt and stir until everything is well combined.
1 tsp vanilla extract, 1 pinch sea or rock salt
Add the honey and sugar and stir again.
75 ml runny honey, 30 g muscovado sugar
In a large bowl and using electric beaters, whip the cream until it peaks. Be careful not to over whip though or it will start to separate and you could end up with butter.
300 ml double cream
Scrape the hojicha mixture into the cream and fold it in until combined with no streaks remaining.
Transfer to a one litre (1 US quart) freezer-proof container, level the top, then put the lid on. If you don't have a lid, use cling film (plastic wrap).
Place in the freezer and leave for at least six hours. It will keep well there for three months.
Remove from the freezer fifteen minutes before serving.

Notes

Makes about 800 ml of ice cream. Using a medium ice cream scoop, this gives you roughly 16 scoops.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition