Jasmine Green Tea Ginger Ice Cream

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A few weeks ago, we won a Cuisinart Ice Cream Maker from another local food blogger. I didn’t really give it much thought until my husband whipped up his first batch of Strawberry Basil Gelato, and now I am hooked. It feels like I’ve spent the better part of my days lately dreaming about exotic flavor combinations to try. I’ve read recipe after recipe, learning the ins and outs of bases and the difference between those that use whole milk and those that use half & half. While researching, I stumbled upon some recipes that use tea to flavor the base. Coincidentally, a friend recently gave me a box of her favorite tea: Jasmine Green Tea, a flowery, subtly sweet tea. And the rest, as they say, is history. With the tea selected, I opted to use candied ginger and crumbled ginger snaps as the fixin’s and the result is a refreshing blend of sweet and crunchy; Jasmine Green Tea Ginger Ice Cream, the perfect dessert after a spicy meal.





  • 1/3 cup boiling water
  • 6 tea bags
  • 1/2 cup sugar
  • 1 1/2 cups half & half
  • 1/2 cup heavy cream
  • 1 tbsp. minced candied ginger
  • 1/2 cup ginger snaps, crumbled



Steep the tea bags for five minutes in the boiling water, making sure to push the tea bags down into it. Squeeze the excess water from the tea bags and then discard. Chill the tea completely in the fridge. (You can put it in the freezer to speed the process).
Whisk together tea, sugar, half & half in a large bowl until sugar is dissolved. Whisk in heavy cream.
Follow the instructions for your ice cream maker, folding in the ginger and cookies when appropriate.
Store in an airtight container in the freezer.

Filed under: Desserts,

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