A dairy-free version of my favorite ice cream. This dairy-free hojicha ice cream is coconutty, creamy, and just delicious. And don't worry...it freezes well!
I’m not in the very least embarrassed to share that when we were in Japan, I had ice cream at least once a day. Yes, at least…there were days when I got a little crazy. We never had hojicha gelato, but hojicha soft serve was just incredible. After some seriously delicious recipe testing, I am excited to offer you my fantastically wonderful hojicha gelato. This is the good stuff…full of that roasted green tea coffee-like flavor, without all the extra sugar to distract you. Read more about our Japan trip here.
Dairy-Free Hojicha Coconut Ice Cream
- 4 large egg yolks
- ⅓ cup turbinado sugar
- 1 can coconut milk
- 1 teaspoon vanilla extract
- 30 g loose leaf hojicha tea
- 1 can coconut cream
- Put the bowl of your ice cream maker in the freezer.
- Whisk the yolks and sugar together until pale yellow.
- Warm the milk and vanilla until it just lightly simmers.
- Temper the egg/sugar mixture with the milk/vanilla mixture.
- Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
- Remove from heat. Add the hojicha leaves to the pan. Steep for 30 minutes with the lid on.
- Then, strain out the tea leaves using a strainer or cheesecloth. It is OK if some of the smaller bits remain.
- Add the cream. Chill in the refrigerator overnight.
- The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 20-25 minutes.
- Transfer to a container you can freeze, cover with parchment paper, and freeze at least 4 hours.