As I stood in my kitchen, the enticing aroma of steeping Thai tea filled the air, transporting me straight to a bustling Bangkok café. This No Churn Thai Tea Ice Cream is my delightful attempt to capture that vibrant experience without the hassle of an ice cream maker. With its unique flavor profile and a creamy texture that rivals any store-bought treat, this homemade dessert is not just a summer indulgence; it’s also a quick and easy way to impress friends and family at your next gathering. And guess what? It’s perfect for those who love to get a little creative in the kitchen, allowing endless variations from sweet fruits to delectable mix-ins. Ready to dive into a creamy, sweet escape? Let’s get started!
Why Make Thai Tea Ice Cream?
Unique Flavor: This No Churn Thai Tea Ice Cream brings the exotic flavors of Thailand right to your home. The delightful combination of sweetened condensed milk and aromatic Thai tea transforms a classic beverage into a refreshing dessert.
Hassle-Free: Who needs an ice cream maker? This recipe is designed for simplicity, requiring no special equipment and minimal effort—perfect for busy weeknights or spontaneous gatherings.
Crowd-Pleaser: Looking for a dessert that will wow your guests? This creamy treat is not only delicious but also visually stunning, making it an instant hit at parties.
Versatile Twist: Feel free to get creative! Substitute Thai tea with your favorite flavors, or mix in fresh fruits to tailor each batch to your taste. You’re sure to impress with unique variations like a Thai Tea Crème Brûlée for a fancy finish.
Quick Freeze: Savor this indulgence in just eight hours! With a little patience, you’ll have a creamy dessert ready to enjoy, making it ideal for last-minute plans.
Grab your favorite serving dishes and prepare to showcase your culinary skills with this incredible dessert! For more delightful options, check out my recipes for Cranberry Cream Cheese or Chili Cream Cheese dips to round out your summer menu.
Thai Tea Ice Cream Ingredients
For the Ice Cream Base
• Thai Tea Mix – Provides that iconic flavor and vibrant color; substitute with any strong black tea if you prefer.
• Whole Milk – Adds a rich creaminess to the ice cream; feel free to swap in non-dairy milk for a lighter option.
• Heavy Whipping Cream – Key to achieving a fluffy, creamy texture; ensure it’s cold for optimal whipping.
• Sweetened Condensed Milk – This is essential for sweetness and creaminess; do not substitute to maintain the right consistency.
• Vanilla Paste or Extract – Elevates the flavor profile beautifully; consider using vanilla bean for an even more luxurious taste.
For Garnish
• Coconut Flakes – Adds a delightful crunch and a nutty flavor; toasting them first brings out their richness for extra texture.
Get ready to weigh the ingredients and indulge in creating your homemade Thai Tea Ice Cream, an irresistible summer treat that will leave your taste buds dancing!
Step‑by‑Step Instructions for Thai Tea Ice Cream
Step 1: Steep the Tea
In a saucepan, combine the Thai tea mix, whole milk, and ½ cup of heavy whipping cream over medium-low heat. Stir gently until the mixture is steaming and takes on a bright orange hue, about 5-7 minutes. Once it’s steaming but not boiling, remove it from the heat to preserve the flavors.
Step 2: Strain the Mixture
Carefully strain the steeped tea mixture through a fine mesh sieve or cheesecloth into a bowl. Press the tea grounds gently to extract every drop of liquid while discarding the solids. Allow the strained Thai tea base to cool for a few minutes while you prepare the next steps.
Step 3: Combine Ingredients
In a mixing bowl, whisk together the strained tea, sweetened condensed milk, and vanilla extract until smooth and fully incorporated. This creamy blend is the key to your Thai Tea Ice Cream, so ensure there are no lumps before moving to the next step.
Step 4: Whip the Cream
In another bowl, take the remaining heavy cream and whip it with an electric mixer on high speed until stiff peaks form, about 3-5 minutes. The cream should be thick and hold its shape, creating a light and airy texture for your ice cream.
Step 5: Fold and Combine
Gently fold the whipped cream into the Thai tea mixture in three batches, using a spatula to maintain the fluffiness. Be careful to avoid deflating the whipped cream; this will keep your Thai Tea Ice Cream light and creamy.
Step 6: Freeze the Mixture
Pour the combined mixture into a freezer-safe container, smoothing the top with a spatula. Cover it tightly with a lid or plastic wrap to prevent ice crystals from forming, then freeze for at least 8 hours or until solidified.
Step 7: Serve the Ice Cream
Once the Thai Tea Ice Cream is firm, scoop it into bowls and serve immediately, garnishing with toasted coconut flakes for an added crunch and flavor. If it becomes too hard to scoop, let it sit at room temperature for about 10-15 minutes before serving.
What to Serve with No Churn Thai Tea Ice Cream
Indulging in a scoop of creamy goodness is just the beginning; let’s elevate your dessert experience with delightful pairings that excite the senses.
-
Toasted Coconut Flakes: These crunchy, nutty garnishes enhance the tropical vibes, adding a satisfying textural contrast to the velvety ice cream.
-
Fresh Mango Slices: The juicy sweetness of ripe mango complements the Thai flavors beautifully, creating a refreshing balance on your palate. Pairing the creamy ice cream with succulent fruit is a winning combination.
-
Chocolate Drizzle: A rich, velvety chocolate sauce adds depth and indulgence, making each bite of ice cream feel like an elegant treat.
-
Lime Zest: Brighten your dessert with a sprinkle of fresh lime zest; its zesty tartness cuts through the creaminess, offering a burst of refreshing flavor.
-
Coconut Milk Shake: For a delightful beverage pairing, serve your ice cream alongside a smooth coconut milk shake for a tropical treat. The combination takes you straight to a beach paradise!
-
Mint Leaves: A few fresh mint leaves not only add vibrant color but also bring a refreshing aroma that enhances each delicious spoonful of ice cream.
Elevate your dessert experience with these inspired additions, making every bite of your Thai Tea Ice Cream a memorable indulgence!
How to Store and Freeze Thai Tea Ice Cream
Fridge: Keep your Thai Tea Ice Cream in the freezer to maintain its creamy texture; it should not be stored in the fridge for more than 2 days.
Freezer: Store the ice cream in an airtight container for up to 2 weeks to prevent ice crystal formation. Make sure to cover it tightly!
Reheating: If the ice cream is too hard to scoop, let it sit at room temperature for 10-15 minutes before serving. This will make it easier and more enjoyable to serve!
Pro Tip: For longer storage, you can freeze the ice cream for up to a month, but for best quality, consume within the first two weeks.
Make Ahead Options
These No Churn Thai Tea Ice Cream delights are perfect for busy home cooks looking to prep ahead! You can prepare the ice cream base—steeping the Thai tea, mixing in sweetened condensed milk, and whipping the cream—up to 24 hours in advance. Simply store the combined mixture in an airtight container in the refrigerator until you’re ready to fold in the whipped cream. When it’s time to serve, whip the remaining heavy cream and gently combine it with the cooled tea mixture. Freeze for at least 8 hours before enjoying a refreshing dessert that is just as delicious as when freshly made, ensuring a delightful treat whenever you need it!
Thai Tea Ice Cream Variations
Feel free to get creative with this No Churn Thai Tea Ice Cream by exploring these exciting variations to suit your taste!
-
Chai Twist: Substitute Thai tea with chai tea for a spicy, aromatic flavor explosion that will warm your soul.
-
Berry Bliss: Add pureed strawberries or raspberries to the ice cream mix for a fruity, tangy twist that beautifully complements the creaminess.
-
Matcha Marvel: For a unique flavor, replace Thai tea with matcha powder for a vibrant green ice cream bursting with earthy notes.
-
Chocolate Hazelnut: Fold in chopped hazelnuts and swirls of chocolate hazelnut spread to satisfy your dessert cravings and add a luscious texture.
-
Coconut Cream: Replace regular milk with coconut milk for an extra creamy version and top it with toasted coconut flakes for an island vibe.
-
Nut Butter Swirl: Drizzle your favorite nut butter, such as almond or peanut, into the mixture before freezing for a decadent, nutty flavor that adds a delightful surprise.
-
Fruit Pops: Pour the mixture into popsicle molds for a fun, on-the-go treat that captures the essence of Thai iced tea in a refreshing pop.
-
Indulgent Mix-ins: Get jazzy by adding crumbled cookies or brownie pieces for a delightful crunch and a rich, satisfying bite.
For more delectable inspirations, you might also enjoy experimenting with a delicious Cinnamon Sugar Cream or comforting Chowder Comfort Dish to elevate your culinary adventures!
Expert Tips for Thai Tea Ice Cream
• Chill the Cream: Make sure your heavy whipping cream is well chilled; this will help achieve maximum volume and fluffiness when whipped.
• Gentle Folding: When combining the whipped cream with the tea mixture, be gentle to preserve airiness—this ensures your Thai Tea Ice Cream stays creamy and light.
• Proper Straining: Take your time straining the mixture; this step prevents any gritty texture in your final ice cream. Pressing firmly will help extract all the delicious tea flavors.
• Adjust Sweetness: Test the sweetness of your mixture before freezing. Taste it and adjust if needed, as flavors can change slightly once frozen.
• Scoop with Ease: If your ice cream is too hard to scoop, let it soften at room temperature for 10-15 minutes. This will make serving much easier and more enjoyable!
No Churn Thai Tea Ice Cream Recipe FAQs
What type of Thai tea should I use?
I recommend using a quality Thai tea mix to get that authentic flavor and beautiful orange hue. However, if you can’t find it, any strong black tea mix will do. Just remember, the tea’s strength directly affects the final taste!
How should I store the ice cream?
Your No Churn Thai Tea Ice Cream should be stored in an airtight container in the freezer. It will last up to 2 weeks without losing its delightful texture. Just make sure to cover it tightly to avoid ice crystals forming on the surface.
Can I freeze this ice cream longer than 2 weeks?
Absolutely! While I suggest consuming it within 2 weeks for the best quality, you can keep it in the freezer for up to a month. Just ensure it’s in a well-sealed container to maintain its creamy texture and flavor.
What if my ice cream becomes too hard to scoop?
No worries! If your ice cream is too hard, just let it sit at room temperature for about 10-15 minutes before scooping. This will soften it up nicely and make serving a breeze.
Are there any dietary concerns with Thai Tea Ice Cream?
If you have lactose intolerance or a dairy allergy, you can substitute the whole milk and heavy cream with your favorite non-dairy alternatives. I often make this with coconut milk for an extra tropical twist, and it’s still delicious! Just make sure your sweetened condensed milk is dairy-free if needed.
How can I customize my Thai Tea Ice Cream?
Get creative! You can substitute the Thai tea with other flavored teas like chai or jasmine. Additionally, feel free to add fruits like mango or mixed berries during the folding stage, or mix in crunchy elements such as nuts or chocolate chips. The more, the merrier!
Creamy Thai Tea Ice Cream You'll Want to Make All Summer
Ingredients
Equipment
Method
- In a saucepan, combine the Thai tea mix, whole milk, and ½ cup of heavy whipping cream over medium-low heat. Stir gently until steaming (5-7 minutes). Remove from heat.
- Strain the mixture through a fine mesh sieve into a bowl, pressing the tea grounds to extract every drop. Allow to cool.
- Whisk together the strained tea, sweetened condensed milk, and vanilla extract until smooth.
- Whip the remaining heavy cream in a separate bowl until stiff peaks form (3-5 minutes).
- Gently fold the whipped cream into the tea mixture in three batches using a spatula.
- Pour into a freezer-safe container, smooth the top, cover tightly, and freeze for at least 8 hours until solid.
- Scoop into bowls, garnish with toasted coconut flakes, and serve. Allow to sit at room temperature for 10-15 minutes if too hard to scoop.
