Name: Thai Tea Ice Cream with Toasted Coconut Flakes Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: Thai
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 unsweetened coconut flakes, toasted

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Introduction

Thai Tea Ice Cream is a creamy, vibrant dessert inspired by the beloved Thai iced tea beverage. Its unique orange color and rich flavor make it a delightful treat for warm days or any time you crave something special. This recipe is surprisingly simple and doesn’t require an ice cream maker.

A scoop of creamy orange ice cream sits inside a white bowl with blue floral patterns, showing a smooth yet slightly textured surface with soft melting spots. A detailed silver spoon is partially dipped into the ice cream. Nearby, two white bowls hold dark brown crunchy chocolate flakes and light beige caramelized coconut flakes, adding texture and color contrast. The setting rests on a white marbled surface with two vintage silver spoons placed nearby, enhancing the warm, inviting feel of the scene. photo taken with an iphone --ar 4:5 --v 7

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 unsweetened coconut flakes, toasted (for garnish)

Instructions

Step 1: In a saucepan over medium-low heat, combine the Thai tea mix, whole milk, and ½ cup heavy whipping cream. Steep the mixture until it just starts to steam, stirring occasionally to prevent milk solids from burning. Remove from heat once the liquid turns bright orange.
Step 2: Strain the mixture through a fine mesh sieve into a bowl to remove the tea leaves, pressing gently to extract as much liquid as possible. You may also use cheesecloth to squeeze out the liquid. It’s fine if some tea flecks remain.
Step 3: Whisk in the sweetened condensed milk and vanilla paste or extract until fully combined.
Step 4: Chill 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.
Step 5: Gently fold the whipped cream into the tea mixture in two batches until the mixture is combined but still light and fluffy.
Step 6: Transfer the ice cream mixture to a loaf or cake pan. Cover tightly with plastic wrap and foil, then freeze for at least 6 hours or until firm.
Step 7: While the ice cream sets, toast the coconut flakes in a pan over medium heat, stirring frequently until golden brown. Remove from heat and let cool.
Step 8: Serve scoops of the Thai tea ice cream topped with toasted coconut flakes for a crunchy, flavorful finish.

Tips & Variations

For a dairy-free version, substitute the whole milk and heavy cream with coconut milk and coconut cream, and use sweetened condensed coconut milk.
If you prefer less sweetness, reduce the sweetened condensed milk slightly to taste.
Try adding a pinch of cardamom or star anise when steeping the tea for extra aromatic depth.
Use a loose-leaf Thai tea blend for fresher flavor or Thai tea bags for convenience.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, let it sit at room temperature for 5–10 minutes or until scoopable. Avoid refreezing melted ice cream to maintain texture.

How to Serve

A blue bowl filled with orange ice cream that has a creamy, soft texture with some small chunks, topped with white coconut flakes scattered on top and around the edges. The bowl sits on a white plate, which rests on a white marbled surface. In front of the bowl is a silver spoon holding some of the orange ice cream with visible small black specks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, this recipe is designed to be made without an ice cream maker by folding whipped cream into the tea mixture and freezing it in a pan.

How do I prevent ice crystals in the ice cream?

Folding whipped cream into the mixture adds air and fat, which helps keep the texture smooth. Make sure to cover the ice cream tightly to prevent freezer burn, and try not to refreeze melted portions.