This no-churn jasmine tea ice cream is a fragrant, floral dessert that’s both light and indulgent.
Infused with real jasmine flowers and green tea, it delivers subtle antioxidants and gentle energy without extra sugar overload.
With its creamy texture, good fats from heavy cream, and quick preparation, it’s a refreshing, protein-boosted treat perfect for everyday dessert cravings.
Refreshing No-Churn Tea Ice Cream
Equipment
- Small saucepan (1)
- Sieve or fine strainer – 1
- Jar or container for chilling – 1
- Stand mixer or hand whisk – 1
- Large mixing bowl (1)
- Freezer-safe jar or container – 1
Ingredients
- 200 ml heavy whipping cream 36% MF
- 2 tbsp dried jasmine flowers culinary grade
- 1 tbsp loose green tea leaves
- 80 ml sweetened condensed milk
- 1 tsp pure vanilla extract
Instructions
- Preparing the Cream Base: Start by pouring 200 ml of heavy whipping cream into a small saucepan. Place the saucepan over medium-low heat, and gently warm the cream until it is scalding hot, just before it reaches a boil. Scalding helps to release the aromatic notes from the tea and flowers, so keep a close eye to avoid boiling, which can alter the flavor and texture.
- Infusing Jasmine and Green Tea: Once the cream is hot, add 2 tablespoons of dried jasmine flowers and 1 tablespoon of loose green tea leaves directly into the saucepan. Stir gently to ensure the leaves and flowers are fully submerged in the cream. Cover the saucepan with a tight-fitting lid and allow the mixture to steep at room temperature for 30 minutes. This step extracts the delicate floral and herbal flavors, creating a fragrant cream base for your ice cream.
- Straining the Infused Cream: After the infusion period, prepare a fine-mesh sieve or strainer over a clean jar or container. Slowly pour the cream through the sieve, catching and removing all the jasmine flowers and tea leaves. Gently press the leaves and flowers with the back of a spoon to release any remaining liquid, but avoid forcing particles through. The resulting cream should be smooth, lightly tinted, and beautifully aromatic.
- Chilling the Infused Cream: Seal the container and place it in the refrigerator to chill thoroughly. The cream must be very cold before whipping to achieve the desired fluffy texture. Ideally, chill for at least 6 hours or overnight, allowing the flavors to fully meld while the cream becomes firm and ready for whipping.
- Preparing the Sweetened Condensed Milk Mixture: While the cream chills, measure 80 ml of sweetened condensed milk into a large mixing bowl. Add 1 teaspoon of pure vanilla extract. Stir gently until fully combined. This mixture will be used later to sweeten and enrich the whipped cream, giving the ice cream its smooth and creamy consistency without the need for an ice cream maker.
- Whipping the Chilled Tea Cream: Once the cream has fully chilled, pour it into a stand mixer bowl (or a large mixing bowl if whisking by hand). Whip the cream on medium-high speed until it forms almost stiff peaks—the cream should hold its shape but still be slightly soft to fold with the condensed milk mixture. This step creates the light, airy texture of the final ice cream.
- Lightening the Condensed Milk Mixture: Take about one-third of the whipped tea cream and fold it gently into the sweetened condensed milk mixture. Use a spatula to mix until fully incorporated. This technique “lightens” the condensed milk, making it easier to fold into the rest of the whipped cream without deflating it, ensuring your ice cream stays airy and fluffy.
- Combining the Mixtures: Transfer the lightened condensed milk mixture back into the remaining tea-infused whipped cream. Using a spatula or whisk, gently fold the two mixtures together with careful, slow movements. Make sure to scrape the sides and bottom of the bowl to achieve a uniform, creamy texture. The final mixture should be thick, smooth, and slightly glossy, with the jasmine aroma evenly distributed throughout.
- Freezing the Ice Cream: Once fully combined, transfer the ice cream mixture into a clean, freezer-safe container or jar. Smooth the top with a spatula to create an even surface. Cover tightly with a lid or plastic wrap to prevent ice crystals from forming. Freeze the mixture for at least 8–12 hours or overnight, allowing it to firm up into a scoopable consistency.
- Serving and Enjoying: Before serving, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Serve in bowls or cones, and optionally garnish with a few dried jasmine petals or a sprinkle of finely ground green tea. Enjoy a fragrant, creamy, and refreshing dessert that combines the delicate floral notes of jasmine with the smooth richness of homemade no-churn ice cream.
Notes
- For the best flavor, use culinary-grade jasmine flowers and fresh loose green tea leaves rather than tea bags.
- Do not boil the cream when infusing the tea; scalding is enough to extract delicate flavors.
- Chilling the cream overnight enhances both texture and flavor, giving a creamier and more fragrant ice cream.
- Folding the condensed milk mixture gently ensures the ice cream stays light and airy.
- This recipe is no-churn, making it perfect for those without an ice cream maker.
- Optional garnishes: edible jasmine petals, matcha dust, or a drizzle of honey for added presentation and flavor.
Chef’s Secrets For Perfect Flavor
Achieving the delicate, floral aroma of jasmine tea ice cream starts with the infusion process.
Scalding the cream instead of boiling ensures that the flowers and tea release their flavor gently, preserving the subtle notes that define this dessert.
Always strain thoroughly to remove all leaves and petals—this prevents bitterness.
Using room-temperature folding techniques when combining the condensed milk with whipped cream keeps the mixture airy and prevents deflation, giving a silky texture without heavy machinery.
Additionally, chilling the cream for at least 6 hours allows the flavors to fully meld, creating a refined, aromatic ice cream every time.
Serving Suggestions For Elegant Presentation
This ice cream shines on its own in a simple bowl, highlighting its fragrant jasmine notes.
For a more indulgent touch, serve alongside fresh berries, tropical fruits, or a light drizzle of honey.
For special occasions, pair it with thin almond cookies or shortbread for contrast in texture.
It’s also delightful in a dessert parfait, layered with crushed nuts, granola, or fruit preserves.
For a playful twist, serve in ice cream cones or chocolate cups, making it perfect for parties, afternoon treats, or a refreshing summer dessert.
Storage Tips For Freshness
Store your jasmine tea ice cream in a tightly sealed, freezer-safe container to prevent ice crystal formation and flavor loss.
For best results, place a piece of parchment paper or plastic wrap directly on the surface before sealing.
Keep it in the coldest part of your freezer and avoid frequent opening to maintain a smooth, creamy texture.
Properly stored, this ice cream can last up to 2 weeks, though it is freshest within the first week.
Allow it to sit at room temperature for 5–10 minutes before scooping for optimal softness.
Frequently Asked Questions
1. Can I use tea bags instead of loose tea?
Yes, but loose jasmine flowers and green tea yield a more delicate and fragrant flavor.
Tea bags often contain smaller or crushed leaves, which can make the ice cream slightly bitter if over-steeped.
2. Can I make this recipe vegan or dairy-free?
You can try substituting coconut cream for heavy cream and a plant-based condensed milk alternative.
Keep in mind, texture and richness may differ slightly from the original version.
3. How long should I whip the cream for best results?
Whip the chilled cream until almost stiff peaks form.
Over-whipping can cause the cream to separate, while under-whipping can result in a dense ice cream.
Look for soft peaks that hold shape but are still foldable.
4. Can I add other flavors to this ice cream?
Absolutely. Consider adding a touch of honey, a hint of vanilla bean, or finely grated citrus zest to enhance the floral notes.
Be careful not to overpower the delicate jasmine flavor.
5. How do I prevent ice crystals from forming?
To maintain a creamy texture, chill the cream properly before whipping, fold gently, and store in a well-sealed container with parchment or plastic wrap directly on the ice cream surface.
Avoid repeatedly opening the freezer container to reduce frost buildup.
