Put the bowl of your ice cream maker in the freezer.
Add the coconut milk, sugar, and vanilla extract together in a pan and heat over medium heat, stirring constantly*, until the mixture just barely simmers.
Remove the mixture from the heat and immediately add the hojicha leaves to the pan. Steep the tea leaves with the mixture for 30 minutes with the lid on.
Strain out the tea leaves using a strainer, nut milk bag, or cheesecloth. Don't worry if some small bits remain – just make sure all the larger bits are removed.
Now add in the coconut cream and vodka. Mix gently but thoroughly then transfer to the refrigerator to chill 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 the ice cream to a container that you can safely freeze, and cover the top with a lid or parchment paper.
Freeze the ice cream for at least 4 hours, and then you're ready to scoop serve! After freezing overnight, let it thaw 10-15 minutes before scooping.
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Notes
* It is important to stir constantly until the sugar completely dissolves so it doesn't burn.I do not recommend substituting another non-dairy milk for the coconut milk in this recipe. There are many different non-dairy kinds of milk that you can use in non-dairy ice cream, but each one will yield a different texture due to the different fat and water levels. This recipe was made specifically for full fat canned coconut milk and cream.Best to consume as soon as possible, and up to one week from churning because it continues to firm over time.Just like most store-bought vegan ice creams, this recipe requires a thaw for 10-15 minutes before scooping.