Hojicha Magnum Ice Cream

Creamy, toasty, and lovely on a hot summer day, these homemade Hojicha Magnum Ice Creams are the frozen dessert to treat yourself with. With the earthy depth of AVANTCHA Organic Hojicha Powder swirled into an ice cream base, and a crisp dark chocolate shell topped with crushed pistachios, this recipe is equal parts dreamy and easy. A tasty snack for summer or whenever you need a little moment of joy straight from the freezer.

Ingredients (Makes 4 Mini Magnums)

• 300ml double cream
• 310ml condensed milk
• 3 tsps AVANTCHA Organic Hojicha Powder
• 150g dark chocolate
• 2 tbsp coconut oil
• 2 tbsp crushed pistachios

Directions

1. Sift 3 tsps of AVANTCHA Organic Hojicha Powder into cream and whip until thickened
2. Fold in the condensed milk
3. Pour into ice cream moulds
4. You will have some leftover ice cream – either make more mini magnums if you have enough moulds, or store in a small Tupperware and enjoy as plain ice cream. Freeze for a minimum of 12 hours
5. Melt chocolate and coconut oil in a bowl over a pan of simmering water, or microwave in short bursts, checking every 10 seconds until melted fully
6. Transfer to a tall, wide cup and let the chocolate cool slightly
7. Remove the ice creams from their moulds one by one, dipping each in the melted chocolate until they are fully covered
8. Place each on a silicone sheet or a small baking tray
9. Sprinkle crushed pistachios on top before they set
10. Your magnums are ready! Eat immediately or place back in the freezer until ready

If you loved our Hojicha Magnum Ice Cream and want to try out other sweet treats, here’s our recipe for our Matcha Dipped Strawberries. You’re welcome.

Are you a cafe or restaurant looking for new trends and innovation like our Hojicha Magnum Ice Cream? Email us at info@avantcha.com and we’ll point you in the right direction for plenty of essential info and recipes as well as a free sample.

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