Homemade Jasmine Tea Ice Cream Recipe – Fragrant & Creamy

If you’re a tea lover and enjoy the creamy richness of ice cream, then this Jasmine Tea Ice Cream Recipe is the perfect fusion of your favorite things. This delicate, aromatic ice cream infuses the floral and slightly sweet notes of jasmine green tea into a rich custard base. Jasmine tea, known for its calming fragrance and subtle flavor, pairs beautifully with cream and sugar to create a sophisticated dessert that’s both refreshing and indulgent. Whether served on its own or paired with shortbread cookies or fruit, jasmine tea ice cream offers a unique twist to your usual frozen treats.

This recipe is great for those who appreciate artisanal desserts and want to try something elegant and different. It’s a wonderful option for summer gatherings, afternoon tea parties, or just to cool down with a refined scoop of floral delight. Let’s explore how to make this enchanting dessert from scratch.

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Prep Time:

20 minutes

Active Time:

25 minutes

Resting/Chilling Time:

4–6 hours (or overnight)

Churn Time:

20–25 minutes

Total Time:

Approximately 5–7 hours (including chilling and churning)

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Cuisines:

Asian-inspired, Fusion, Modern Dessert

Course:

Dessert

Servings:

6

Calories:

Approximately 260–300 kcal per serving

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Nutrition (Per Serving Approximation)

• Calories: 280

• Carbohydrates: 22g

• Protein: 4g

• Fat: 18g

• Saturated Fat: 11g

• Cholesterol: 140mg

• Sugar: 20g

• Fiber: 0g

• Calcium: 120mg

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Equipment Needed

• Saucepan

• Mixing bowls

• Whisk

• Fine mesh sieve or cheesecloth

• Ice cream maker

• Rubber spatula

• Airtight container for storage

• Thermometer (optional, for precision)

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Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 4 large egg yolks

• 2 tablespoons loose jasmine green tea or 3 jasmine tea bags

• 1 teaspoon vanilla extract (optional)

• Pinch of salt

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Instructions

Step 1: Infuse the Milk with Jasmine Tea

In a medium saucepan, combine the whole milk and jasmine tea (loose or in bags). Heat gently over medium-low heat until steaming but not boiling. Turn off the heat and let the tea steep for about 10–15 minutes. The longer you steep, the stronger the flavor.

Tip: Taste the milk after 10 minutes to check the strength of the tea. You want a distinct but not overpowering floral flavor.

Step 2: Strain and Reheat

Strain the milk through a fine mesh sieve or cheesecloth to remove the tea leaves or bags. Return the infused milk to the saucepan and add the sugar and salt. Heat again until the sugar dissolves, stirring constantly.

Step 3: Prepare the Egg Yolks

In a mixing bowl, whisk the egg yolks until smooth. Slowly add a ladle of the warm milk mixture into the yolks while whisking constantly to temper them. This step ensures you don’t cook the eggs. Gradually add a few more ladles of milk to the eggs, then pour the entire mixture back into the saucepan.

Step 4: Cook the Custard

Cook the mixture over medium heat, stirring continuously with a rubber spatula. Scrape the bottom and sides to avoid curdling. Continue until the custard thickens slightly and coats the back of a spoon (around 170–175°F / 77–80°C). Do not let it boil.

Step 5: Add Cream and Chill

Remove from heat and stir in the heavy cream and vanilla extract if using. Transfer the mixture to a clean bowl and let it cool slightly. Cover and chill in the refrigerator for at least 4–6 hours, preferably overnight. The colder the base, the better the texture of your ice cream.

Step 6: Churn the Ice Cream

Once chilled, pour the custard base into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20–25 minutes. The ice cream should have a soft-serve consistency when done.

Step 7: Freeze and Serve

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. When ready to serve, let it sit at room temperature for a few minutes for easier scooping.

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Flavor Tips & Variations

• Honey Jasmine Ice Cream: Replace half of the sugar with honey for added floral sweetness.

• Coconut Milk Substitute: For a dairy-free version, replace milk and cream with full-fat coconut milk.

• Lemon Zest: Add a bit of lemon zest for a citrusy note that enhances the jasmine flavor.

• Toppings Ideas: Serve with toasted coconut, crushed pistachios, or drizzle with white chocolate for added texture.

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Serving Suggestions

• Serve as a light dessert after an Asian meal.

• Pair with tea cakes or shortbread cookies.

• Add a scoop between two almond cookies for an elegant ice cream sandwich.

• Top with edible flowers for a beautiful presentation.

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Storage

Store the jasmine tea ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, press plastic wrap against the surface to prevent ice crystals from forming.

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Final Thoughts

This Jasmine Tea Ice Cream Recipe is a delightful and elegant dessert that stands out with its fragrant aroma and creamy consistency. Perfect for tea lovers and gourmet dessert enthusiasts alike, it brings a touch of sophistication to any meal. Whether you’re experimenting with floral flavors or looking to impress guests with a unique frozen treat, this recipe will not disappoint. The floral undertone of jasmine pairs harmoniously with the creamy custard, making it a refreshing yet indulgent summer favorite.

So, go ahead and treat yourself to this homemade jasmine delight—ice cream that speaks the language of serenity and flavor.