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Delicious no-churn Hojicha Ice Cream made from 3 simple ingredients.

Hojicha Ice Cream

A creamy and cozy no-churn ice cream made with hojicha powder, heavy whipping cream, and sweetened condensed milk, perfect for a late-night dessert.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 4 servings
Course: Dessert
Cuisine: Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy whipping cream (cold) Chilled for best whipping results.
  • 1 can Sweetened condensed milk Use full fat for the best texture.
  • 1/2 cup Hojicha powder Use a fine powder meant for cooking or drinks.

Method
 

Preparation
  1. In a large bowl, whip the cold heavy cream until it looks thick and holds soft peaks.
  2. In a separate bowl, whisk the sweetened condensed milk with hojicha powder until the color is even and there are no dry streaks.
  3. Add about a third of the whipped cream into the hojicha mixture and gently mix to lighten it.
  4. Pour the hojicha mixture back into the remaining whipped cream and fold gently until well combined.
  5. Spoon the mixture into a loaf pan or freezer-safe container, smooth the top, cover, and freeze for at least 6 hours.

Notes

Let the container sit on the counter for 5 minutes before scooping to achieve a creamy texture. Store tightly covered in the freezer for best flavor and texture, ideally within 1 to 2 weeks.