No-Churn Hojicha Ice Cream and Sencha Ice Cream

No-Churn Hojicha Ice Cream and Sencha Ice Cream

For Hojicha Ice Cream

Ingredients

• 2 cup heavy whipping cream
• 1 14oz can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 2 1/2 teaspoon Sugimoto Tea Company Hojicha Powder
• Pinch of salt

Instructions

Step 1: To a large bowl, add cold heavy whipping cream and hojicha powder. Use a hand mixer to beat on medium speed for about 8-9 minutes, or until you reach firm peaks. Be sure to not over mix.

Step 2: In a separate bowl, combine the condensed milk, vanilla extract, and salt. Whisk until well incorporated.

Step 3: Gently fold in half of the whipped cream to the condensed milk mixture using a silicone spatula until combined. Add the remaining whipped cream and gently fold once more.

Step 4: Pour the ice cream mixture into a loaf pan and spread out evenly.

Step 5: Cover tightly with plastic wrap and freeze for at least 6 hours.

For Sencha Ice Cream

Ingredients

• 2 cup heavy whipping cream
• 1 14oz can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 2 1/2 teaspoon Sugimoto Tea Company Sencha Powder
• Pinch of salt

Instructions

Step 1: To a large bowl, add cold heavy whipping cream and sencha powder. Use a hand mixer to beat on medium speed for about 8-9 minutes, or until you reach firm peaks. Be sure to not over mix.

Step 2: In a separate bowl, whisk together the condensed milk, vanilla extract, and salt.

Step 3: Gently fold in half of the whipped cream to the condensed milk mixture, using a silicone spatula, until combined. Add the remaining whipped cream and gently fold once more until well mixed.

Step 4: Pour the ice cream mixture into a loaf pan and spread out evenly.

Step 5: Cover tightly with plastic wrap and freeze for at least 6 hours.