Nicecream with hojicha (tea)

Japanese
How do you make super creamy ice cream without cream or egg? The answer is: banana! On social media we also call this delicious banana ice cream nicecream. This vegan ice cream recipe is deliciously unconventional, with all kinds of Japanese influences. Amazake for sweetness, Japanese tea and miso for just that little bit of umami. You can make this vegan ice cream without sugar, but a dash of maple syrup makes it complete. Delicious combination of flavors this ice cream!
DessertIce cream and desserts4 scoops10 minutes preparation8 hours waiting
Share:

This is what you need

Kitchenware

Blender

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Cut the bananas into slices and freeze them for at least one night.
  2. Put the hojicha in the blender until it's like powder.
  3. Add the frozen banana pieces, amazake, spice powder and shiro miso to the blender. Grind until smooth.
  4. Eat immediately, then the creamy texture is at its best.
  5. Do you want to store it anyway? Make scoops and take it out of the freezer for 10 minutes before serving.

Tip(s)

  • It's sweet enough, but a drizzle of maple syrup on top makes it even better!