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Delicious homemade Hojicha Ice Cream made with 3 simple ingredients and no churn method.

Hojicha Ice Cream (3 Ingredients, No Churn)

A cozy and sweet no-churn hojicha ice cream recipe that requires just three ingredients, delivering a creamy and toasty dessert experience.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Ice Cream
  • 2 cups Heavy cream Cold is best so it whips up fast and fluffy.
  • 1 can Sweetened condensed milk This brings sweetness and keeps the texture smooth instead of icy.
  • 2-3 tablespoons Hojicha powder Use a good quality hojicha powder for best flavor.

Method
 

Preparation
  1. Pour cold heavy cream into a mixing bowl and whip it until it holds soft peaks.
Mixing
  1. In a separate bowl, stir the hojicha powder into the sweetened condensed milk until smooth.
  2. Gently fold the hojicha mixture into the whipped cream, being careful to maintain airiness.
Freezing
  1. Spoon the mixture into a loaf pan or freezer-safe container, smooth the top, and cover with plastic wrap.
  2. Freeze for at least 6 hours, preferably overnight.
Serving
  1. Let the ice cream sit at room temperature for a few minutes before scooping, if it is very firm.

Notes

Hojicha ice cream pairs well with baked goods and fruity breakfasts. For optimal texture, use fresh hojicha powder and a proper container for freezing.