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Hojicha Cookies and Cream Ice Cream

Total Time 10 hours 20 minutes
Servings 12
Author Cherry on My Sundae


  • 2 cups heavy cream (500 ml)
  • 6 tablespoons loose hojicha tea leaves (24 grams or 12 tea bags)
  • 14 ounces sweetened condensed milk
  • 10 Oreos crushed


  • Combine heavy cream and tea leaves in a medium pot. Bring to a simmer over low heat and continue to simmer for 5 minutes. The cream should barely be bubbling. Remove from heat and let sit for 1 hour. Strain tea leaves and chill in the fridge for at least 4 hours or overnight.
  • Pour infused cream into bowl of a stand mixer. Whisk until stiff peaks form. Add condensed milk and whisk for another 2 minutes or until stiff peaks form.
  • Set aside 2 tablespoons of crushed Oreos. Add remaining Oreos to ice cream, folding in cookies to combine. Transfer ice cream to a 9x5 inch loaf pan and sprinkle remaining crushed cookies on top. Freeze for at least 5 hours or overnight.