Easy Houjicha Ice Cream Recipe

This easy houjicha ice cream recipe doesn't need any egg yolks or pre-cooking, making it super fast to whip up the mixture before freezing it.

For this houjicha ice cream recipe, I use my milkiest milk ice cream recipe as a base. And instead of going through the trouble of brewing a strong houjicha tea with tea leaves, I use houjicha powder – where the roasted tea leaves are ground down as finely as matcha.

This makes the resulting tea powder super easy to mix into almost anything. In fact, you can replace houjicha with matcha in this recipe to make a no-cook matcha ice cream, too.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

70g whole milk powder (preferably Nido)
50g caster sugar
2 tbsp houjicha powder
Tiny pinch of salt
350ml whole (full fat) milk
150ml double cream

Method:

1. Add the milk powder, caster sugar, houjicha powder and salt to a large pouring jug, and gradually whisk in the milk.

2. Stir in the double cream and pour into your ice cream maker.

3. Switch on your ice cream maker according to instructions. In the meantime, pop a freezer-proof container in the freezer to chill.

4. Once done, transfer the ice cream to your container, and freeze for at least four hours until firm enough to scoop.

Enjoy, and have fun.