3 Ingredient Thai Tea Ice Cream (No Churn)
This no-churn Thai Tea Ice Cream is a creamy, dreamy treat that captures all the bold, sweet, and slightly spiced flavors of classic Thai iced tea - but in frozen dessert form. Made with just three simple ingredients, it’s unbelievably easy and doesn’t require an ice cream maker. The secret star is Thai tea mix (look for the Cha Tra Mue “Number One” brand with the bright red label), which you can find at most Asian grocery stores, specialty tea shops, or online. The heavy cream gets infused with this aromatic tea, then whipped and folded with sweetened condensed milk to create a lush, silky texture that scoops beautifully. It’s the perfect make-ahead dessert for summer gatherings or to enjoy as a refreshing afternoon indulgence straight from your freezer.
Equipment
- Fine mesh sieve
- Cheesecloth or thin cotton tea towel
- 9x5 inch loaf pan
Ingredients
- 2 1/2 cups heavy cream plus 2-4 tablespoons if needed
- 2/3 cup Thai tea mix loose leaf
- 14 oz. sweetened condensed milk
Instructions
- Place the heavy cream in a saucepan and cook over medium heat until hot and steaming but not boiling.
- Add the Thai tea mix and stir well. Remove from the heat and steep for 30 minutes.
- Line a mesh sieve with cheesecloth and place over a large bowl. Pour the infused cream through the cheesecloth. Gather the cloth and squeeze with gloved hands to remove all of the Thai tea infused cream. Refrigerate 2-4 hours or overnight (and up to 3 days). The cream must be completely chilled to whip properly.
- Measure the chilled cream to equal 2 cups. If you’re coming up short, top it off with more heavy cream (usually about 2-4 teaspoons more). Place the chilled cream in a large mixing bowl and beat with a hand mixer on high speed until the cream is thick and whipped to firm peaks.
- Place the sweetened condensed milk in a separate large mixing bowl. Pour in about 1/3 of the whipped Thai tea cream and fold together with a rubber spatula until well combined. Pour in the remaining whipped cream and fold gently until well combined.
- Pour the mixture into a 9x5-inch loaf pan and cover with plastic wrap; transfer to the freezer. Freeze for at least 4 hours or overnight.
- Scoop, serve, and enjoy! Store the leftovers in the freezer.
Notes
Steeping the Tea: The loose leaf tea will naturally absorb some of the heavy cream as it steeps. This is why you may have to add additional cream after straining and chilling.
Serving Suggestions: This creamy, cooling treat is perfect to enjoy after a spicy Thai dish. It’s wonderful as-is, but also good sprinkled with ground cardamom, ground cinnamon, or drizzled with additional sweetened condensed milk. For a Taiwanese-Thai cuisine fusion, try this ice cream layered with chewy boba. Layer it in a glass and top with 2 tablespoons of sweetened condensed milk, half and half, or heavy cream.
Tried this recipe?Let us know how it was!