Refreshing No-Churn Tea Ice Cream
A simple, no-churn jasmine tea ice cream with a delicate floral aroma and creamy texture. Infused with jasmine flowers and green tea, lightly sweetened, and whipped to perfection, it’s a refreshing dessert that’s quick, easy, and perfect for summer or any day you crave a cool treat.
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.
