Hojicha Ice Cream: A Gently Sweet and Roasty Japanese Tea Treat

Hojicha is often overlooked — quieter than matcha, softer than espresso-bold desserts — but when paired with cream, it becomes something truly special.

I spent the evening making hojicha ice cream with my dear friend Misa, an extraordinary culinary creator. We intentionally used only a couple spoonfuls of Flowering Waters hojicha powder, allowing the roasted notes to stay gentle, smooth, and comforting rather than overpowering.

Hojicha and cream are no joke — a match made in the heavens.
Warm. Toasty. Calm.
And yes, even kid approved.

Japanese tea doesn’t always need intensity. Sometimes, elegance lives in restraint.

🍨 Simple Hojicha Ice Cream Recipe

(Conventional ice cream maker)

Ingredients:

🤎1 cup whole milk

🤎2 cups heavy cream

🤎¾ cup sugar

🤎1 tbsp vanilla extract

🤎2–3 tablespoons Flowering Waters Hojicha Powder (to taste)

🤎Pinch of salt

Instructions:

1. In a bowl, whisk milk and sugar until fully dissolved.
   

2. Add cream, vanilla, salt, and hojicha powder. Whisk gently until smooth and evenly blended.

3. Chill mixture in the refrigerator for 2–4 hours (or overnight for best texture).
   

4. Churn in your ice cream maker according to manufacturer instructions (usually 20–25 minutes).
   

5. Enjoy immediately as soft serve, or freeze 2–4 hours for a firmer scoop.
   
   

Tip:
Start with 1-2 tablespoons for a soft, elegant hojicha flavor. Add more only if you want it bolder.