Keep everything well chilled
Cold cream traps air more readily. The hojicha paste must also be completely cold before it is combined with the whipped cream.
Japanese-inspired Recipe
No-Churn Hojicha Ice Cream
Sifted hojicha powder is mixed with a small amount of 80 °C water and cooled before it meets the whipped cream. Condensed milk supplies sweetness and helps the ice cream remain scoopable without a machine.
Total time
6 hr 20 min
Calories
300 kcal
Servings
8 servings
Difficulty
Easy
Why this recipe works
Creamy hojicha ice cream without a machine
Hojicha brings warm notes of toast, nuts, malt and light caramel to a frozen dessert. This no-churn method works because whipped cream traps air while sweetened condensed milk provides sugar and milk solids in a useful concentration. The tea paste must be completely cold before it is folded into the cream; otherwise the foam can collapse. Gentle folding and direct surface covering help the mixture freeze with a fine, creamy texture.
Summer Recipes
Japanese Recipes
Recipe
No-Churn Hojicha Ice Cream
This no-churn hojicha ice cream combines whipped cream, sweetened condensed milk and roasted Japanese green tea. A concentrated tea paste distributes the flavour evenly without watering down the mixture.
Ingredients
8 servings
Method
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1
Chill the equipment
Chill a shallow freezer-safe container of about 1.5 litres and the bowl for whipping the cream for 15 minutes. A shallow container helps the mixture freeze evenly.
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2
Make the hojicha paste
Sift the hojicha powder. Stir in one tablespoon of the 80 °C water until smooth, then gradually add the remaining water. Leave the paste to cool completely.
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3
Flavour the condensed milk
Whisk the cold hojicha paste with the condensed milk, vanilla and salt until no dark streaks or pockets of dry powder remain.
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4
Whip the cream
Beat the very cold cream to medium peaks. It should hold its shape while still looking smooth and supple.
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5
Combine the mixture
Stir one third of the whipped cream briskly into the hojicha condensed milk. Fold in the remaining cream gently in two additions to retain as much air as possible.
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6
Freeze and soften
Transfer to the chilled container, press baking parchment directly onto the surface and seal tightly. Freeze for at least 6 hours. Let the ice cream soften at room temperature for 8 to 12 minutes before scooping.
Kitchen know-how
Tips for No-Churn Hojicha Ice Cream
Cover the surface directly
Baking parchment or food wrap placed against the ice cream reduces contact with air and limits ice crystals and freezer odours.
Soften before scooping
No-churn ice cream is firm straight from a very cold freezer. Eight to twelve minutes at room temperature make clean scoops much easier.
Variations
How to adapt this recipe
Melt 80 g dark chocolate and let it cool. After two hours of freezing, drizzle it thinly over the ice cream and break it into fine shards with a fork.
Stir two tablespoons of black sesame paste into the condensed milk. Reduce the hojicha to 8 g so both roasted flavours remain distinct.
Use 400 ml very cold plant-based whipping cream and 320 g sweetened coconut condensed milk. Choose products specifically labelled as suitable for whipping and freezing.
Nutrition per serving
300kcal
25.0 gCarbohydrates
4.5 gProtein
21.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about No-Churn Hojicha Ice Cream
Whipped cream introduces tiny air bubbles. Sugar and milk solids in condensed milk lower the freezing point, so the mixture freezes less hard and crystalline than plain milk.
A particularly cold freezer, much less condensed milk or lost air during folding can make it firmer. Leave it at room temperature for 8 to 12 minutes before scooping.
Yes. Infuse about 12 g leaves in the warm cream for ten minutes, strain very thoroughly and chill the cream for several hours before whipping. Powder gives a stronger flavour.
No. In this no-churn method, the whipped cream already provides aeration. Repeated opening and stirring would warm the mixture and may introduce extra frost.
It tastes best within about two weeks when stored airtight. Covering the surface directly reduces ice crystals and protects it from other freezer aromas.
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