Description
This no-churn Thai Tea Ice Cream offers a delightful balance of sweet and subtly spiced flavors, characteristic of traditional Thai iced tea. Its vibrant orange hue and incredibly smooth, creamy texture make for an inviting frozen dessert. Each spoonful delivers the distinctive aromatic notes of black tea and star anise, creating a refreshing and indulgent treat without the need for an ice cream maker.
Ingredients
- 1 cup strong brewed Thai tea, chilled (from 4 tablespoons Thai tea mix and 1 cup hot water)
- 14 ounces (1 can) sweetened condensed milk
- 2 cups heavy cream, very cold
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt (optional, to balance sweetness)
- 2 tablespoons coconut flakes, for garnish (optional)
Instructions
- **Brew Thai Tea:** In a heatproof pitcher or bowl, combine the Thai tea mix with hot water. Steep for 5-7 minutes, then strain the tea leaves, pressing to extract all liquid. Allow the tea concentrate to cool completely, then chill in the refrigerator for at least 1 hour, or until very cold.
- **Combine Base:** In a large bowl, whisk together the chilled Thai tea concentrate, sweetened condensed milk, vanilla extract (if using), and a pinch of salt until well combined.
- **Whip Cream:** In a separate, very cold large bowl, using an electric mixer with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form. Be careful not to overbeat.
- **Fold Together:** Gently fold about one-third of the whipped cream into the Thai tea mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain and the mixture is uniform and airy. Do not overmix.
- **Freeze:** Pour the ice cream mixture into a freezer-safe container (a loaf pan works well). Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
- **Chill:** Freeze for at least 6-8 hours, or preferably overnight, until firm.
- **Serve:** Scoop and serve, garnished with coconut flakes if desired.
Notes
Ensure your heavy cream and mixing bowl are very cold before whipping for the best results.
For a stronger tea flavor, you can steep the Thai tea mix for a few extra minutes.
To prevent ice crystals, press plastic wrap directly onto the surface of the ice cream before freezing.
If the ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping.
Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 380
- Fat: 28g
- Carbohydrates: 40g
- Protein: 5g