Description
This Thai Tea Ice Cream recipe delivers a creamy, vibrant dessert infused with the unique flavors of traditional Thai tea. It combines steeped tea with rich sweetened condensed milk and whipped cream for a luscious and refreshing treat, topped with toasted coconut flakes for added texture and flavor—a perfect homemade ice cream to impress your guests or cool down on a warm day.
Ingredients
Tea Base
- ½ cup Thai tea mix
- ½ cup whole milk
- ½ cup heavy whipping cream
Ice Cream Mixture
- 2 cups heavy whipping cream (divided)
- 14 oz sweetened condensed milk
- 1 tablespoon vanilla paste
Garnish
- ½ cup unsweetened coconut flakes, toasted
Instructions
- Steep the Tea: Combine the Thai tea mix, whole milk, and ½ cup heavy whipping cream in a saucepan over medium-low heat. Heat gently until the mixture is steaming but not boiling, stirring occasionally to prevent milk solids from burning. Remove from heat once it turns a bright orange color.
- Strain the Tea: Pour 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, use cheesecloth to squeeze out the tea, taking care to avoid burning hands.
- Mix with Condensed Milk and Vanilla: Add the sweetened condensed milk and vanilla paste to the strained tea and whisk together until fully combined.
- Chill and Whip Cream: Place the bowl and whisk attachment of a stand mixer in the freezer for 15 minutes to chill. Then whip the remaining 1½ cups of heavy cream on high speed until stiff peaks form.
- Fold Cream into Tea Mixture: Gently fold the whipped cream into the tea and condensed milk mixture in two batches, maintaining a light and airy texture.
- Freeze the Ice Cream: Transfer the combined mixture into a loaf or cake pan. Cover tightly with plastic wrap followed by foil and freeze for at least 6 hours, preferably overnight, until firm.
- Toast Coconut Flakes: In a dry pan over medium heat, toast the coconut flakes, stirring frequently until they are golden brown and fragrant. Remove from heat and let cool.
- Serve: Scoop the ice cream into bowls or cones and garnish with toasted coconut flakes for a crunchy, exotic finish.
Notes
- Steeping the tea gently prevents scorching the milk and ensures bright, smooth flavor.
- Using vanilla paste rather than extract offers a richer, more natural vanilla taste.
- Pressing the tea leaves thoroughly helps extract maximum flavor without bitterness.
- Freezing overnight yields the best texture for scooping.
- Toasted coconut adds a wonderful crunch and flavor contrast to the creamy ice cream.
- If you prefer, use an ice cream maker after step 5 instead of folding and freezing manually for a smoother texture.
