Thai Tea Ice Cream with Toasted Coconut Recipe

Introduction

Thai Tea Ice Cream is a creamy, aromatic treat inspired by the beloved Thai iced tea. With a rich blend of tea, condensed milk, and toasted coconut, this no-churn recipe brings a vibrant flavor perfect for cooling off on warm days.

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

1. Step 1: In a saucepan over medium-low heat, combine the Thai tea mix, whole milk, and ½ cup of heavy whipping cream. Heat gently, stirring occasionally, until the mixture just starts to steam. Remove from heat once the liquid is bright orange.
2. Step 2: Strain the tea mixture through a fine mesh sieve into a bowl, pressing the tea leaves to extract as much liquid as possible. You may also use cheesecloth to squeeze out the liquid. It’s okay if some tea flecks remain.
3. Step 3: Whisk the sweetened condensed milk and vanilla into the strained tea liquid until fully combined.
4. Step 4: Chill the bowl and whisk attachment of a stand mixer in the freezer for 15 minutes. Then whip the remaining 1½ cups of heavy cream on high speed until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the tea mixture in two batches. Keep the mixture light and fluffy without overmixing.
6. 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 until firm.
7. Step 7: Toast the coconut flakes in a dry pan over medium heat, stirring frequently, until golden brown. Allow to cool.
8. Step 8: Serve scoops of the ice cream topped with toasted coconut flakes for a delightful crunch and flavor.

Tips & Variations

• Use vanilla paste for a more intense vanilla flavor, or substitute with extract if needed.
• For a dairy-free version, try using coconut cream instead of heavy cream and sweetened condensed coconut milk.
• Adjust the amount of Thai tea mix to taste if you prefer a stronger or milder tea flavor.
• Adding a pinch of salt to the tea mixture can help enhance the sweetness and flavor depth.

Storage

Store the Thai Tea 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 to 10 minutes. Stir gently if needed to restore creaminess after thawing slightly.

How to Serve

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 as a no-churn ice cream that uses whipped cream to create a light and creamy texture without the need for an ice cream machine.

Where can I find Thai tea mix?

Thai tea mix is usually available at Asian grocery stores or online. It contains black tea leaves blended with spices like star anise and tamarind, which give it its characteristic flavor.

Thai Tea Ice Cream with Toasted Coconut Recipe

Print Recipe

★★★★★

4.5 from 75 reviews

A rich and creamy Thai Tea Ice Cream recipe that combines the bold flavors of traditional Thai tea with luscious sweetened condensed milk and heavy cream. This no-churn ice cream is easy to prepare, steeping Thai tea in milk before folding in whipped cream and freezing to perfection. Garnished with toasted coconut flakes for a delightful crunch and authentic touch.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 30 minutes
• Yield: Approximately 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tea Base

• ½ cup Thai tea mix
• ½ cup whole milk
• ½ cup heavy whipping cream

Ice Cream Mixture

• 14 oz sweetened condensed milk
• 1 tablespoon vanilla paste or extract
• 1 ½ cups heavy whipping cream

Garnish

• ½ cup unsweetened coconut flakes, toasted

Instructions

1. Steep Thai Tea: In a saucepan over medium-low heat, combine the Thai tea mix, whole milk, and ½ cup heavy cream. Heat gently, stirring occasionally, until the mixture just starts to steam and becomes a bright orange color. Remove from heat.
2. Strain Tea Mixture: Pour the tea mixture through a fine mesh sieve into a bowl to remove tea leaves, pressing on the leaves to extract as much liquid as possible. Alternatively, use a cheesecloth to squeeze out the liquid. Some flecks of tea in the liquid are acceptable.
3. Add Sweetened Condensed Milk and Vanilla: Whisk the sweetened condensed milk and vanilla paste or extract into the strained tea mixture until fully combined.
4. Chill Whisk Attachment: Place the bowl of a stand mixer and whisk attachment into the freezer for 15 minutes to chill.
5. Whip Heavy Cream: Pour the remaining 1 ½ cups heavy cream into the chilled mixer bowl and whip on high speed until stiff peaks form.
6. Fold Whipped Cream Into Tea Mixture: Gently fold the whipped cream into the sweetened tea mixture in two batches, combining thoroughly but maintaining a light, fluffy texture.
7. Freeze Ice Cream: Transfer the blended ice cream mixture to a loaf or cake pan, cover tightly with plastic wrap and foil, and freeze for at least 6 hours or until firm.
8. Toast Coconut Flakes: In a large pan over medium heat, toast the unsweetened coconut flakes, stirring frequently, until they are lightly golden brown. Remove from heat and allow to cool.
9. Serve: Scoop the frozen Thai tea ice cream into bowls or cones and garnish with toasted coconut flakes for added flavor and texture.

Notes

• The Thai tea mixture should be bright orange and fragrant after steeping.
• Do not boil the tea mixture to preserve the delicate flavors and avoid scorching the milk.
• Fold the whipped cream gently to keep the ice cream light and airy.
• Freezing times may vary based on your freezer; ensure the ice cream is firm before serving.
• Toasted coconut flakes add a wonderful crunch and complement the tea flavor perfectly.

Keywords: Thai Tea Ice Cream, no-churn ice cream, Thai dessert, homemade ice cream, Thai tea recipe, toasted coconut garnish