Hojicha Ice Cream - Hojicha Aisukurimu

"The easiest no-churn ice cream hack ever is whipped cream and sweetened condensed milk. You can add any flavours really to this simple preparation, but hojicha ice cream is my weakness. 

Hojicha has a gentle, toasted, nutty flavour. It is a green tea, but it isn’t bitter, it is roasted in a porcelain pot over charcoal, which is what contributes to those toasty notes. It’s delicious as iced tea in the summer and comforting as hot tea in the winter.

The roasting also removes the amount of caffeine in the tea, so hojicha is even enjoyed by children before going to sleep. Here, I like to make a cold infusion of the tea leaves with the cream for a perfectly balanced flavour. If you can’t get the tea leaves, you can try with powdered tea – it may be a stronger flavour, so use less, and you won’t need to wait for the infusion either."

GOHAN: Everyday Japanese Cooking by Emiko Davies (Smith Street Books, £26) Photography: Yuki Sugiura

More: Read Emiko's exclusive Q&A with Sous Chef about the food of her childhood, and the ingredients that excite her

Ingredients for Hojicha ice cream

  • 4 tablespoons hojicha tea leaves
  • 500ml  single cream
  • 160ml sweetened condensed milk
  • Hojicha powder or extra hojicha tea leaves, to serve


  1. Mix the hojicha and cream together, giving it a little stir to combine (I just like to put the tea directly into the carton of cream for less washing up). Leave to infuse for 8 hours or overnight in the fridge.

  2. Strain (if using leaves) and then whip until peaks hold. Fold through the sweetened condensed milk, then transfer to a freezer-proof container and freeze for 6–8 hours. This is best enjoyed not long after it is made, but it will keep well for a couple of weeks.

  3. Serve with a little dusting of hojicha powder or just some hojicha tea leaves over the top.

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