Jasmine Flower Ice Cream

Jasmine has been used to flavor many traditional dishes, and more popularly, teas. But, how has the modern age gotten creative with this old herb? Jasmine flower ice cream is just one of the inventive ways this ancient flavor is being used. In fact, a number of tea-flavored ice creams can be found at shops around the world. Green tea, jasmine flower, and earl grey flavored ice cream are just a few of the exciting flavors that are available today.

With an ice cream maker, these wonderful, herbal ice creams can be made at home! But, if there is no ice cream maker at home–no worries! There are plenty of recipes online that go through the steps of “no-churn ice cream.” The Jasmine Flower ice cream recipe below can be tailored for either method. Just know that the churned ice cream will be a bit thicker and more like the ice cream most people are used to!


  • 2 cups heavy whipping cream
  • 1 can (10 ounces) of sweetened condensed milk
  • 1 tablespoon dried jasmine tea
  • 1 teaspoon vanilla extract, or the contents of 3 vanilla beans
  • 6 egg yolks
Jasmine Flower Ice Cream

How to Make Jasmine Flower Ice Cream

  1. Place a small saucepan over medium-low heat and add heavy whipping cream, sweetened condensed milk, vanilla, and both jasmine tea and flowers. Bring the mixture to a simmer, for about 5 minutes.
  2. Remove the saucepan from heat and strain the jasmine flower and tea using a fine-mesh strainer. Be sure not to strain the cream mixture down the drain with the jasmine! After the jasmine is strained, pour the cream mixture back into the saucepan and leave off the heat.
  3. In a separate bowl, whisk the yolks. This can be done by hand or using an electric mixer with a whisk attachment.
  4. Whisking constantly, slowly start to pour some of the cream mixture into the yolks, trying to pour no more than ⅓ of the cream in at a time. Be sure to take your time, we do not want the eggs to curdle due to warm milk!
  5. Return the saucepan to the stove. Using medium-low heat, gently cook the mixture until it thickens enough to coat the back of a wooden spoon. You can also use a thermometer for more exact measurements, taking the mixture off heat when it reaches 170 degrees Fahrenheit.
  6. Strain the mixture once again with a fine-mesh strainer and into a medium bowl. Let the mixture cool to room temperature before refrigerating.
  7. Cover the bowl and let chill for at least 4 hours, or overnight.
  8. Using an ice cream machine, follow all instructions and churn until creamy. Put the finished ice cream in the freezer and serve after 2 hours or so with full jasmine flowers as a garnish!