Jasmine green tea infused ice cream with diced sweet yellow peaches. This no churn peach jasmine green tea ice cream is the perfect dessert for the summer.
As an avid tea lover, I have a huge collection of tea sitting in the pantry. I seriously cannot resist buying a new tea flavor when I see it at the supermarket. It’s really ridiculous sometimes how much I accumulate over time. Does anyone else have this problem? Or am I the only one?
I do love the classic teas. Green, black, oolong, earl grey, mint, I have them all. But I love floral variations too. Jasmine, rose, chrysanthemum, chamomile, just to name a few.
When I created this ice cream, I wanted something completely unique. I wanted to be able to embody the flavors of summer. Think iced teas with juicy sweet yellow peaches, and you’ll get this ice cream.
Super easy to make. No ice cream maker needed either. All you need is about 20 minutes to prepare a few ingredients and then place them in the freezer overnight. Your freezer will do the work for you.
And it’ll be ready just in time for #NationalIceCreamDay on Sunday!
I’m such a terrible ice cream scooper. Can you tell? How do people do it? How do they get the ice cream to be so round and perfect? It’s a major struggle for me. So, I have to hide it. What better way than to make a sundae?
What do you like on your ice cream? Sprinkles? Nuts? Dried fruits? Fresh fruits? Chocolate? Toffee? All of them?
Oh, and how about these gorgeous chocolate dipped strawberries? Shari’s Berries sent me two dozens of their Summer Scoop Dipped Strawberries in celebration of #NationalIceCreamDay. They’re so huge and perfect with my ice cream.
How will you celebrate #NationalIceCreamDay? Maybe with your very own ice cream sundae bar?
Whatever you decide, hopefully you’ll get the chance to try this No Churn Peach Jasmine Green Tea Ice Cream =) I just know you’ll fall in love with it. I know I have. Can you tell by all the photos?
In a small pot, heat 3 bags of jasmine green tea with about 2/3 cups heavy whipping cream. All together you’ll be using a pint of heavy whipping cream. You’ll want to heat them until they’re simmering for about 5-8 minutes. The longer you steep the tea, the strong the taste will be. I personally used Stassen tea bags since I love the strong floral taste of jasmine. Don’t forget to stir every once in awhile to prevent the cream from forming a skin on top.
While the jasmine green tea is steeping in the heavy whipping cream, chop up the peach into tiny pieces. You don’t want the peach to be huge and chunky pieces because once it freezes, it’ll be hard to eat. I don’t know about you, but my teeth get very sensitive to cold.
Remove the pot from heat and allow the jasmine green tea mixture to cool down to room temperature, about another 7-8 minutes or so. While it is cooling, you can add the rest of the heavy whipping cream into a medium sized mixing bowl, then add the condensed milk. Stir the two ingredients together to mix well. Once the jasmine green tea and heavy whipping cream mixture has cooled down, stir this into the mixing bowl as well.
If you have a mixer, use the mixer to whisk the ingredients until stiff peaks begin to form. If not, you can use a whisk, spoon, or even chopsticks to mix. If you’re doing this by hand, you’re probably not going to see stiff peaks forming. That’s okay. Just mix the ingredients for about 5 minutes until bubbles form at the edges.
Now, mix in the diced peaches. Pour the mixture into freezable containers. I actually keep plastic pint size ice cream containers for storing other foods. So I used that. This recipe makes almost two full pints.
Place the containers in the freezer. You’ll want to take them out around 4-5 hours to mix at least once. The reason for this is that diced peaches are going to float to the top. Once the ice cream starts to solidify and form at around 4-5 hours, you’ll want to go back and mix it a little bit so that the peaches are more evenly distributed.
Freeze the ice cream overnight. Serve the ice cream cold with your favorite toppings.
Sometimes the ice cream is really hard when it comes out of the freezer, so you might want to wait a couple minutes before trying to scoop them out.
- 1 pint heavy whipping cream (about 2⅓ cups)
- 3 teabags of jasmine green tea
- 1 cup condensed milk
- ½ peach, diced (about 1 cup)
- In a small pot, add ⅔ cups heavy whipping cream and 3 teabags over low to medium heat. Allow the mixture to simmer for about 5-8 minutes to allow the flavor to infuse into the cream.
- While the jasmine green tea and heavy whipping cream are simmering, dice the peach into small pieces. The smaller, the better since the peaches will freeze.
- Remove the pot from heat and allow the jasmine green tea and heavy whipping cream mixture to cool to room temperature, about 6-8 minutes.
- While the jasmine green tea mixture is cooling, add the rest of the heavy whipping cream (1⅔ cups) into a mixing bowl with the condensed milk. Mix well.
- Once the jasmine green tea mixture has cooled, strain the tea bags well so that all the flavor comes out. Pour this mixture into the mixing bowl.
- If you have a mixer, use it to mix the ingredients until stiff peaks form. If you don’t have a mix, stir by hand using a whisk, spoon, or chopsticks. If you use this method, stiff peaks won’t form. Just mix for about 5 minutes until bubbles have formed on the edges. Stir in the diced peaches.
- Pour the mixture into freezable containers.
- Freeze the ice cream mixture overnight. However, about 4-5 hours in, make sure to give the ice cream mixture a stir. The diced peaches will have floated to the top since they’re lighter in weight. Once the ice cream starts to solidify, it’s a good idea to stir it so that the peaches are evenly incorporated into the ice cream rather than just at the top.
- Serve the ice cream cold with your favorite toppings.