Thai Tea Ice Cream with Toasted Coconut Recipe
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.
- 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
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
- 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.
- 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.
- Add Sweetened Condensed Milk and Vanilla: Whisk the sweetened condensed milk and vanilla paste or extract into the strained tea mixture until fully combined.
- Chill Whisk Attachment: Place the bowl of a stand mixer and whisk attachment into the freezer for 15 minutes to chill.
- 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.
- 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.
- 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.
- 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.
- 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
