Enjoy the pleasant aroma of Japanese roasted green tea with this easy to make Hojicha Oat Milk Ice Cream Recipe. All it takes is 5 minutes!

What I love about my Hojicha Ice Cream recipe is that it almost doesn’t need to be made ahead of time. It uses a no-churn method. It is dairy-free and egg-free. You can make it anytime as long as you have some frozen milk ice cubes in your freezer! So I like to keep a tray of frozen oat milk ice cubes handy!

Instead of steeping hojicha tea leaves in heavy cream, I like to use Hojicha powder from Hojicha Co. Hojicha Powder perfectly dissolves easily into filtered water to create rich and creamy Japanese roasted green tea lattes while retaining its unique flavour and aroma. I like to this battery milk frother for best results!

Save 15% with our promo code “Nomss15” or enter to win a bag of Hojicha powder in our contest below!

I love making ice cream desserts with my Vitamix blender. This cold and creamy, aromatic ice cream only requires 5 minutes and 3 ingredients!

You can use milk or your choice of milk alternative. I used Earth’s Own Oat Milk (unsweetened) for a nice neutral base and a dash of pure vanilla extract as a sweetener.

If you want to get fancy, you can also drizzle some sweetened condensed milk to lightly sweeten the deal. The slight crunch the condense milk gets when it is flash-frozen against the freshly made ice cream is SO delicious!

Adding chocolate chips or Skors candy bar bites also is very fun!

Have you tried hojicha before? Let me know in the comments below or tag me on Instagram @instanomss if you’ve made this recipe. I’d love to see your creations~

Hojicha Ice Cream Recipe (Egg Free, Dairy Free)

• Author: Nancy
• Prep Time: 3 mins
• Cook Time: 1 mins
• Total Time: 4 minutes
• Yield: 5 cups 1x
• Category: dessert
• Method: vitamix
• Cuisine: dessert

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Description

This quick and easy to make delicious Hojicha Ice Cream recipes requires just 3 ingredients! You’re going to love this easy to make, no churn ice cream recipe that can be ready to eat in less than 5 mins! This insanely creamy, egg-free and can be made dairy-free!

 

 

 

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Ingredients

• 240 ml Oat milk (unsweetened) – i used Earth’s Own Oat Milk
• 2 tbsp hojicha powder
• 3 cups of frozen oat milk ice cubes (approx 24–28 ice cubes)
• 1 tbsp of pure vanilla extract (optional)
• 120ml sweetened condensed milk (optional)

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Instructions

1. Add ingredients in the order above into the Vitamix blender. Liquids first, then powder and frozen items.
2. Blend on high for 40 seconds and slowly increase speed to high. Stirring occasionally with the tamper to keep pressing the ingredients towards the blade for a smooth, even blend.
3. Serve immediately.
4. Drizzle with sweetened condensed milk if desired and enjoy!

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Notes

• If you are feeling fancy, you can chop up some of your favourite chocolate chips and fold into the ice cream after it you have finished blending.
• Make your favourite milk alternative if desired. Use in place of the oat milk and milk ice cubes.
• If serving later, pre-portion ice cream into bowls and place in the freezer for quick thawing.

 

Keywords: no churn ice cream, ice cream recipe, hojicha ice cream, hojicha powder, roasted green tea, vitamix recipes, desserts, egg-free, dairy-free, Vegan ice cream, Gluten-Free

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1. Post a comment on this blog post and tell me what you would make with the Hojicha Powder One entry per person.
2. Follow and tweet this (one entry per day): Easy No Churn #Hojicha #icecreamrecipe http://Nomss.com/hojicha-ice-cream-recipe – RT WIN @hojicha.co #foodblogger
3. Follow both on @instanomss and @hojicha.co
4. Head over to our Instagram (@instanomss) to enter.

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This delicious Blueberry Lemon Zest Coconut Milk Ice Cream just needs 3 ingredients! You’re going to love this easy to make no-churn ice cream recipe that can be ready to eat in less than 5 mins! This insanely creamy, fruity nice cream with a little bit of zing, is egg-free, dairy-free, gluten-free and totally vegan! Best of all, it is totally healthy and packed full of antioxidants, Vitamin C and folate for a healthy boost to your immune system!

Although you can purchase your blueberries either fresh or frozen, we love summertime in BC most because of the abundance of plump, juicy blueberries readily available. Whether you take the family for a day of highbush blueberry picking at your local farm, BC blueberries offer health benefits, versatility and awesome taste!

How to Buy & Store Fresh Blueberries

I love looking for those firm, plump deep blue coloured berries. We love snacking on them throughout the day! To keep your blueberries fresh, refrigerate them as soon as you get them home, in their original plastic packaging. I like to store them in a glass covered bowl container. Only rinse your berries just before you’re going to use them.

Pro Tip: Buy extra blueberries and freeze them so you can eat them throughout the year. To freeze your blueberries, wash them and make sure they’re dry and keep them in a reusable food storage silicone bag.

For store-bought frozen BC blueberries. Look for the “BC Grown” logo, and check the country of origin listed on the bag to make sure it says “Canada”!

HEALTH BENEFITS OF BLUEBERRIES

• Low in calories but high in nutrients – the most nutrient dense berries. One cup (148 gram) serving of blueberries contains 4 grams Fiber, 24% RDI Vitamin C, 36% RDI Vitamin K and 25% RDI of Maganese.
• Antioxidants – excellent source of antioxidants that protects your body from free radicals.
• Reduces Cholesterol – blueberries help reduce a predominant risk factor for heart disease by preventing oxidative damage to “bad” LDL cholesterol.
• Anti-Diabetes Effect – helps to improve insulin sensitivity and lowering blood sugar levels.

How To Make Blueberry Nice Cream

Making frozen desserts and ice cream at home is easy. All it takes is 3 ingredients and you can be enjoying fresh homemade blueberry no-churn ice cream in less than 5 minutes!

I like to use unsweetened Thai coconut milk, organic coconut sugar and frozen blueberries for a creamy and healthy Nice-cream dessert. I love that it is so simple yet so refreshing and guilt-free!

Add all the ingredients in the order above to your Vitamix blender (liquids first, then powder and frozen items last.)

Blend on high for 40 seconds and stirring occasionally with the tamper to keep pressing the ingredients towards the blade for a smooth, even blend.

Fold in lemon zest after the ice cream has finished blending. Serve immediately and enjoy!

‘Go Blue on South Granville’ Event

To launch the start of this year’s fresh blueberry season, the British Columbia Blueberry Council (BCBC) is teaming up with the South Granville Business Improvement Association (SGBIA) to celebrate all things blue – as in blueberries – for ‘Go Blue on South Granville’. This 10-day event will take place from July 18 to 28, 2019 along South Granville.

A number of South Granville’s restaurants will be featuring local blueberries in both savoury and sweet offerings, as well as beverages. In addition, the street (from 5th to 16th Ave) will be transformed with hues of blue as various retailers will be celebrating blueberries in their own ways – with special promotions, sales, events, and decorations.

@bcblueberries #GoBlueSouthGran #instanomss

Blueberry Lemon Zest Coconut Milk Ice Cream | Vegan + Gluten-Free

• Author: Nancy
• Prep Time: 3 mins
• Cook Time: 1 min
• Total Time: 4 minutes
• Yield: 4–6 1x
• Category: Dessert
• Method: Blender
• Cuisine: Dessert

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Description

This delicious Blueberry Lemon Zest Coconut Milk Ice Cream just needs 3 ingredients! You’re going to love this easy to make, no churn ice cream recipe that can be ready to eat in less than 5 mins! This insanely creamy, fruity nice cream with a little bit of zing, is egg-free, dairy-free, gluten-free and totally vegan! Best of all, it is absolutely healthy and packed full of antioxidants, Vitamin C and folate for a healthy boost to your immune system!

 

@bcblueberries

#GoBlueSouthGran

#instanomss

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Scale 1x2x3x

Ingredients

• 240ml Thai coconut milk (unsweetened)
• 1 tbsp of organic coconut sugar (optional)
• 3 cups of frozen blueberries
• 1 lemon zest (approximately 1 tbsp)

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Instructions

1. Add ingredients (Thai coconut milk, organic coconut sugar and frozen blueberries) in the order above to your Vitamix blender. Liquids first, then powder and frozen items.
2. Blend on high for 40 seconds and stirring occasionally with the tamper to keep pressing the ingredients towards the blade for a smooth, even blend.
3. Fold in lemon zest after the ice cream has finished blending.
4. Serve immediately and enjoy!

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Notes

• How to freeze blueberries: To freeze your blueberries, make sure they’re dry and keep them in their original plastic clamshell, or put them in re-sealable plastic bags or containers. 
• Store in the freezer for up to 1 week.
• If you prefer a harder consistency, set in the freezer for 30 mins before immediate serving.
• Don’t overdo it: Blending for more than a minute will cause the mixture to start melting.
• The ideal ratio for frozen desserts is approximately 1 cup of frozen fruits to 1/4 cup of liquid. 

Keywords: BC Blueberries, Blueberry Lemon Zest Coconut Milk Ice Cream, blueberry nice Cream recipe, no churn ice cream, Vitamix ice cream recipe, desserts, egg-free, dairy-free, Vegan ice cream, Gluten-Free

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Raise your hand if you love roasted Brussel sprouts? I am so excited that Brussel sprouts season has officially arrived! I love it even more that I comes around the time of Thanksgiving! It goes great with a fat turkey wrapped in bacon(!) or simply on its own. I love them on shredded on pizzas, pastas and even on salads. They are super quick and simple to make and you can choose your favourite seasonings to customize it. I usually roast my Brussel sprouts with salt and pepper and a drizzle of olive oil. It is such a classic recipe.

We recently got a T-fal Actifry air fryer. So if any of you are looking for ways to cook healthier with less oil, I high recommend this little machine! This little kitchen appliance is pretty versatile and come make a whole range of delicious recipes like chicken wings, curries, stir fry, etc. – guilt free.

T-fal’s Actifry is pretty easy to use and you don’t need to read the instruction manual. Set your timer and press the “On” button.

The classic Brussel sprouts recipe with sea salt and freshly cracked black pepper is dead easy to make. It is a healthy, gluten free dish that everyone will fight over. Prepping these little cabbages takes no time – 5 minutes tops. Wash. Slice in half length-wise, season and toss in olive oil. To make garlic chili Brussel sprouts, all you need to do is take 4-6 cloves of garlic (minced. I also like to have some that are sliced for extra bite) and a tablespoon of chili oil in place of olive oil. It is the BEST spicy Brussel sprouts ever!

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ACTIFRY ASAIN GARLIC CHILI RECIPE

• Author: Nancy
• Prep Time: 5
• Cook Time: 15
• Total Time: 20
• Yield: 2 cups 1x
• Category: Appetizer
• Method: Air Fry
• Cuisine: American

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The Best Actifry Brussel Sprouts with garlic and chili oil. Super healthy and quick appetizer that takes only 15 mins to make.

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Ingredients

1. 2 cups Brussel Sprouts (trimmed, halved length-wise)
2. 1 tbsp Chinese Chili oil
3. 4–6 cloves of garlic (minced and/or sliced, or both)
4. Dash of sea salt
5. Dash of freshly cracked black pepper

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Instructions

1. Wash and trim Brussel sprouts. Slice lengthwise in half to maximize roasting surface area.
2. In a mixing bowl, season with minced garlic, sea salt and freshly cracked black pepper.
3. Drizzle Chinese chili oil.
4. Toss until the Brussel sprouts are evenly coated.
5. T-fal Actifry in air fryer for 15 mins.
6. Serve warm but refrain from eating straight from the air fryer – it is very hot!!

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Notes

Be sure to keep an eye on your sprouts while baking so they don’t get too burnt. You want a nice char and crispy bite. Some loose leaves will be burnt (discard before plating).

Keywords: Roasted Brussel Sprouts, Air Fryer, Actifry, Recipes, Asian

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One of my favorite vegetables is Okra. I love the texture, the nutritional benefits and also how easy it is to prepare. I recently had this dish at a Chinese restaurant over dim sum and absolutely feel in love with it. Stir Fry Okra Black Fungus Recipe 秋葵炒雲耳 is super easy to make and can be done in 10 mins with maybe 15 min prep time.

Health Benefits Of Okra

Okra has a lot of nutritional benefits and it is great for diabetes. It has the ability to lower total cholesterol levels, blood pressure and also improve digestive health. Okra contains potassium, vitamin B, vitamin C, folic acid, and calcium. It’s low in calories and has a high dietary fiber content.

Health Benefits Of Black Tremella Fungus 雲耳 

Another favorite Chinese herbal ingredient of mine is the black tremella fungus 雲耳 (sometimes also referred to Jew’s ear or Judas Ear). Black Tremella Fungus improves circulation that inhibits blood blotting, lowers cholesterol, dryness in throat, and it is contains trace mineral germanium which has anti-viral / anti-tumor effects.

Aside from okra, black tremella fungus, I usually like to add onions into my stir fry also. To cook this dish, heat up oil on medium heat and sauté minced garlic and ginger. Once sweated out, add in your okra and stir fry for about 3 to 5 minutes.

Next add in your previously soaked black fungus and toss. Next add in dark and light soy sauce and some cornstarch to thicken the sauce. Toss for another 2 minutes until the sauce thickens or evaporates!

Transfer to a serving plate and serve with your favorite Chinese dishes! Yes it is that easy!

Stir Fry Okra Black Fungus Recipe | 秋葵炒雲耳

June 1, 2017

Servings: 2

Difficulty: Easy

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By: Nancy

Ingredients

• 1/4 cup Black Fungus 雲耳
• 1/4 cup Okra (add more if you prefer)
• 1/4 onion
• 2 cloves Garlic (minced)
• 3 slices of Ginger (julienned)
• 1 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tsp Sugar
• 1 tsp Corn Starch

Directions

• Step 1 Soak the black fungus in cold water until soft.
• Step 2  Mince garlic and julienne the ginger.
• Step 3 Wash and pat dry Okra.
• Step 4 Cut Okra in diagonally in half.
• Step 5 Dice onion
• Step 6 Mix together seasoning (light and dark soy sauce), sugar and corn starch with some water. Set aside.
• Step 7 Heat up pan on medium heat and sauté minced garlic, ginger and onion for 3 to 5 mins.
• Step 8 Add in black fungus and toss.
• Step 9 Add in seasoning and toss for another 2 minutes until the sauce thickens or evaporates!
• Step 10  Transfer to a serving plate and serve with your.

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more: Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯 | Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe | Green Radish Carrot Pork Bone Soup Recipe青紅蘿蔔豬骨湯