Description
This Thai Tea Ice Cream recipe offers a rich and creamy frozen dessert infused with the vibrant flavors of traditional Thai tea. Creamy condensed milk and whipped heavy cream blend with aromatic tea, creating a uniquely bright orange ice cream experience topped with toasted coconut flakes for added texture and flavor.
Ingredients
Scale
Ice Cream Base
- 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
Garnish
- ½ cup unsweetened coconut flakes, toasted
Instructions
- Steep the Tea Base: Combine the Thai tea mix, whole milk, and ½ cup heavy whipping cream in a saucepan over medium-low heat. Steep gently until the mixture just begins to steam, stirring occasionally to prevent milk solids from burning. The liquid should turn a very bright orange color.
- Strain the Tea Mixture: Pass the hot liquid through a fine mesh sieve into a bowl to remove the tea leaves. Press the leaves to extract as much liquid as possible. Alternatively, strain through cheesecloth for a clearer liquid. It’s fine if small flecks of tea remain.
- Add Sweetness and Flavor: To the strained tea liquid, whisk in the sweetened condensed milk and vanilla paste or extract until fully combined.
- Chill and Whip Cream: Place the bowl of a stand mixer and whisk attachment in the freezer for 15 minutes to chill. Then, whip the remaining 1½ cups of heavy cream on high speed until stiff peaks form, ensuring light and fluffy texture.
- Fold in Whipped Cream: Gently fold the whipped cream into the sweetened tea mixture in two batches, mixing until just combined to maintain a fluffy consistency.
- Freeze the Ice Cream: Transfer the mixture to a loaf pan or cake pan. Cover tightly with plastic wrap and foil to prevent ice crystals. Freeze for at least 6 hours or until firm.
- Toast Coconut Flakes: In a large pan over medium heat, toast the coconut flakes, stirring frequently until they turn lightly golden brown. Remove from heat and cool on a plate.
- Serve: Scoop the Thai Tea Ice Cream into bowls or cones and garnish with the toasted coconut flakes for added crunch and flavor.
Notes
- Make sure to steep the tea gently to avoid burning milk solids and to capture the vibrant color.
- Straining well removes most tea leaves but a few flecks are normal and add character.
- Using vanilla paste enhances flavor more richly than extract but either works well.
- Freezing time may vary depending on your freezer; ensure the ice cream is fully solid before serving.
- Toasted coconut flakes add texture and a complementary flavor but can be omitted if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Thai
Keywords: Thai Tea Ice Cream, Thai dessert, Ice cream recipe, Homemade ice cream, Thai tea, Frozen dessert, No-churn ice cream
