Dive into the heart of South African flavors with this no-churn rooibos and gingersnap ice cream, a dessert that will transport you to the sun-soaked plains of the Western Cape in every spoonful. Infused with the rich, earthy notes of rooibos tea and dotted with the spicy warmth of gingersnap cookies, this easy-to-make dessert delivers a unique twist on an ice cream that you won't find in any store. You don't even need an ice cream machine.
NOTE FROM A NOMAD
South African dining, particularly in Cape Town, may seem more Eurocentric than a visitor may originally expect. While in South Africa, I found that the cuisine reflects the country's rich diversity while still bearing the marks of its colonial past. Rooibos, an indigenous and uniquely South African herb, is a piece of the country's heritage that tells a story as old as the Cederberg mountains-the only part of the world where rooibos natively grows.
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What Is Rooibos?
Rooibos is a plant that natively grows in South Africa and is most commonly used as a tea. It has a distinct flavor profile that's often described as earthy, nutty, and slightly sweet with hints of vanilla and caramel. Also called red tea due to the color of the leaves, the tea is caffeine-free, rich in antioxidants, and low in tannin levels.
- Best substitute: Honeybush tea, another South African herbal tea that has a similar flavor profile to rooibos
- Where to buy: You can find it in some supermarkets in the tea or international aisle, or by visiting your local tea shop that sells loose-leaf teas. Alternatively, you can also order rooibos tea online.
Key Ingredients and Substitutions
- Loose-leaf rooibos tea: I recommend using a high-quality loose-leaf rooibos tea for the best flavor. This recipe is made with plain rooibos but you can also use flavored blends, such as a vanilla or masala chai-spiced rooibos.
- Heavy cream: Heavy cream is often found under different names around the world. If you're unsure, look for text on the container that shows it's between 36 - 40% milk fat.
- Sweetened condensed milk: Sweetened condensed milk is the magic in a no-churn recipe as it both sweetens and keeps the ice cream smooth and creamy.
- Gingersnap cookies: Also known as ginger nuts or ginger biscuits. This is the star mix-in of this no-churn ice cream! It adds texture and a spiced warmth to the rooibos base.
Find the full list of ingredients, measurements, and instructions in the recipe card below.
How to Make No-Churn Rooibos and Gingersnap Ice Cream
Step 1: Combine the heavy cream and rooibos tea into a small saucepan to steep on medium-low heat.
Step 2: Strain the tea leaves from the cream. Place the cream into the refrigerator until it is very cold again. This may take at least 2 - 3 hours.
Step 3: Mix infused cream, vanilla extract, and kosher salt. Whip to stiff peaks. Set aside.
Step 4: Pour the condensed milk into the whipped cream and fold gently until fully combined.
Step 5: Gently fold in the crumbled cookies until evenly distributed throughout.
Step 6: Pour into loaf pan and smooth the top. Top with additional cookie crumbles, if desired. Cover pan with plastic wrap and freeze for at least 8 hours or overnight.
Variations
- Love another cookie?: Use any crispy or crunchy cookie you'd like to mix in. A biscoff cookie or even graham crackers could be good!
- Spice it up: Add or replace some or all of the gingersnap cookies with crystallized ginger bits.
- Different tea: While this recipe was developed for rooibos tea as the key ingredient, feel free to experiment with other loose-leaf teas. You may need to reduce the steeping time when using high-tannin concentrated teas, such as black tea.
Equipment
- Loaf pan: An 8 ½ x 4 ½ inch (21 cm x 11 cm) or 9 x 5 inch (23 cm x 13 cm) loaf pan works. Alternatively, you can use any freezable container that holds 6 cups.
- Sieve: A fine mesh sieve or strainer. You could also try a cheesecloth or a slotted spoon with small perforated holes. A colander won't work here as the holes are typically too large.
- Mixer: A stand mixer or hand mixer works best here. You can also use a whisk to whip it by hand.
- Silicone spatula: A silicone spatula is the best tool for gently folding.
- Plastic wrap: This will prevent ice crystals and freezer burn.
Storage, Freezing, and Making Ahead
Keep in mind that homemade ice cream doesn't contain the preservatives found in commercial ice creams, so it's best to eat it within a shorter timeframe for the best taste and texture.
- Storage / Freezing: For longer storage, no-churn ice cream can be kept in the freezer for several months when stored properly in an airtight container. To maintain the best quality, cover the ice cream by pressing plastic wrap directly against the surface before sealing the container to prevent ice crystals and freezer burn.
- Making Ahead: You can make the rooibos-infused heavy cream ahead of time, ideally no more than 3 days before using it.
Test Kitchen Tips
- The rooibos-infused heavy cream needs enough time to become very cold again. To speed up the re-chilling, you can set it in the back of your refrigerator which is typically the coldest part, or even the freezer if you keep an eye on it.
- Pay attention to how whipped your cream is becoming. If you overwhip well past stiff peaks, you'll start to make butter!
- Pressing plastic wrap against the surface helps prevent freezer burn, so don't skip this step.
📖 Recipe
No-Churn Rooibos and Gingersnap Ice Cream
Equipment
- Sieve
- Mixer or whisk
- Silicone spatula
- Plastic wrap
- Loaf pan or 6 cup freezable container
Ingredients
- 600 milliliters heavy cream
- 35 grams loose leaf rooibos tea
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 397 grams sweetened condensed milk
- 16 - 20 gingersnap cookies, broken into bite-sized pieces
- 4 - 6 additional crumbled gingersnap cookies, optional
Instructions
- Steep the cream and tea. In a small saucepan, combine the heavy cream and loose leaf rooibos tea on medium low heat. When it reaches a slight simmer (we don't want to boil the cream), take the pan off the heat, and steep for 30 minutes.600 milliliters heavy cream35 grams loose leaf rooibos tea
- Strain and chill. Strain the tea leaves from the cream. The infused heavy cream should be about 2 cups / 480 mL after the simmer and steeping process - if it's a little less, add additional heavy cream until it reaches 2 cups / 480 mL. Place the cream into the refrigerator until it is very cold again. This may take at least 2 - 3 hours.
- Whip cream. Measure out 2 cups / 480 mL of the infused cream. Mix in vanilla extract and kosher salt. Whip to stiff peaks.1 teaspoon vanilla extract¼ teaspoon kosher salt
- Fold gently. Pour the condensed milk into the whipped cream and fold it in gently until fully combined.397 grams sweetened condensed milk
- Add cookies. Gently fold in the crumbled cookies until evenly distributed throughout.16 - 20 gingersnap cookies
- Freeze. Pour the mixture into the loaf pan and smooth the top. Top with additional cookie crumbles, if desired. Cover pan by pressing plastic wrap directly against the surface of the ice cream. If you have a lid, seal the container. Freeze for at least 8 hours or overnight.4 - 6 additional crumbled gingersnap cookies
Notes
FAQ
What is rooibos tea?
Rooibos is a caffeine-free herbal tea that only grows in South Africa. It has a distinct flavor profile that's often described as earthy, nutty, and slightly sweet with hints of vanilla and caramel. Also called red tea due to the color of the leaves, the tea is rich in antioxidants and low in tannin levels. Rooibos can be drank as a hot tea, iced tea, cappuccino, or latte. It can also be used in desserts such as this No-Churn Rooibos and Gingersnap Ice Cream.
What does rooibos tea taste like?
Rooibos tea has a smooth, earthy, and nutty flavor. It has a slightly sweet taste with hints of vanilla and caramel. In South Africa, it is often sweetened with honey. As the tea has very low tannins, it also has no bitterness no matter how long it's brewed.
How do you pronounce rooibos?
The word "rooibos" is pronounced as "ROY-boss". The "rooi" part sounds like "roy" in "royal", and the "bos" rhymes with "moss". It's a South African word of Afrikaans origin meaning red bush.
Does rooibos have caffeine?
Rooibos is naturally caffeine-free (and rich in antioxidants!), making it a good option for pregnant people, children, and anyone sensitive to caffeine.
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