Thai Tea Ice Cream
This Thai Tea Ice Cream is a distinctive, creamy no-churn treat that tastes just like Thai iced tea! Infused with Thai tea mix, the base boasts a fragrant flavor along with a striking orange hue. Best of all, like all no-churn recipes, it requires no ice cream maker or special equipment.
Servings: 12
Calories: 276kcal
Equipment
- Fine mesh sieve
- Cheesecloth optional
- Whisk
- Rubber spatula
Ingredients
- ½ cup thai tea mix
- ½ cup whole milk
- 2 cups heavy whipping cream divided
- 14 oz sweetened condensed milk
- 1 tablespoon vanilla paste or extract
- ½ cup coconut flakes unsweetened, toasted, for garnish
Instructions
- Combine the Thai tea mix, whole milk, and ½ cup heavy whipping cream in a saucepan over medium-low heat. Steep the mixture until it just starts to steam (stirring occasionally so the milk solids don’t burn on the bottom of the pan) and remove from the heat. The liquid should be very bright orange.½ cup thai tea mix, ½ cup whole milk
- Pass the liquid through a fine mesh sieve into a bowl to remove the tea leaves, and press the leaves into the sieve to remove as much liquid as possible. Alternatively, squeeze out the mixture in a piece of cheesecloth (wear gloves or immediately wash your hands after).
- Note: it’s ok to have flecks of tea in the liquid!
- Add the sweetened condensed milk and vanilla to the tea mixture and whisk to combine.14 oz sweetened condensed milk, 1 tablespoon vanilla paste or extract
- Place the bowl of a stand mixer and whisk attachment in the freezer for 15 minutes. Then, whip the remaining 1 ½ cups of heavy cream on high speed until stiff peaks form.2 cups heavy whipping cream
- In two batches, fold the whipped cream into the thai tea mixture until combined, but still light and fluffy.
- Transfer the ice cream to a loaf pan or cake pan. Cover tightly with plastic wrap and foil and freeze for at least 6 hours.
- Toast the coconut flakes in a large pan over medium heat, stirring until lightly golden brown. Transfer to a plate to cool. Serve on top of the scoops of ice cream.½ cup coconut flakes
Video
Notes
Store the ice cream in a covered container (or with plastic wrap and foil) for up to two weeks. Alternatively, store it in a sealed container or reusable ice cream container.
If the ice cream gets too hard, allow it to sit at room temperature for 10-15 minutes before scooping.
If the ice cream gets too hard, allow it to sit at room temperature for 10-15 minutes before scooping.
Nutrition
Calories: 276kcal | Carbohydrates: 21g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 58mg | Potassium: 198mg | Fiber: 1g | Sugar: 20g | Vitamin A: 697IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 0.2mg
