Thai Tea Ice Cream with Toasted Coconut Recipe

Introduction

Thai Tea Ice Cream is a creamy, fragrant dessert that captures the unique flavors of traditional Thai tea. This no-churn recipe combines bold black tea with sweetened condensed milk and toasted coconut for a delightful treat perfect for 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 heavy whipping cream. Steep the mixture until it just begins to steam, stirring occasionally to prevent milk solids from burning. Remove from heat when the liquid turns a bright orange color.
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. Alternatively, wrap the mixture in cheesecloth and gently squeeze out the liquid.
3. Step 3: Add the sweetened condensed milk and vanilla paste or extract to the strained tea liquid, whisking until well combined.
4. Step 4: Chill the bowl and whisk attachment of a stand mixer in the freezer for 15 minutes. Then whip the remaining 1 ½ 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, mixing until combined but still light and airy.
6. Step 6: Transfer the mixture to a loaf or cake pan. Cover tightly with plastic wrap and foil, then freeze for at least 6 hours, preferably overnight.
7. Step 7: While the ice cream freezes, toast the coconut flakes in a dry pan over medium heat, stirring frequently until golden brown. Allow to cool.
8. Step 8: Serve the ice cream scooped into bowls or cones, topped with toasted coconut flakes for added texture and flavor.

Tips & Variations

• Use vanilla paste for a richer vanilla flavor compared to extract.
• For a dairy-free version, substitute coconut milk for whole milk and coconut cream for heavy cream.
• If you prefer less sweetness, reduce the sweetened condensed milk slightly, but note it affects texture.
• Try adding a pinch of cardamom or star anise to the tea infusion for an aromatic twist.

Storage

Store the ice cream tightly covered 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 it becomes too icy after long storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular black tea instead of Thai tea mix?

Regular black tea can be used, but the distinctive orange color and creamy spiced flavor of Thai tea comes from specific tea blends and added spices. For the authentic taste, Thai tea mix is recommended.

Do I need an ice cream maker for this recipe?

No, this recipe is a no-churn style ice cream. Whipping the cream and folding it into the tea mixture creates a light texture without the need for an ice cream machine.

Thai Tea Ice Cream with Toasted Coconut Recipe

Print Recipe

★★★★★

5 from 422 reviews

This Thai Tea Ice Cream recipe offers a creamy, aromatic frozen dessert infused with the bold flavors of traditional Thai tea. Combining rich sweetened condensed milk, heavy cream, and a bright orange tea infusion, this no-churn ice cream is easy to make at home and garnished with toasted coconut flakes for added texture and tropical flair.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 30 minutes
• Yield: About 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
• 1½ cups heavy whipping cream

Garnish

• ½ cup coconut flakes (unsweetened, toasted)

Instructions

1. Steep Tea: Combine the Thai tea mix, whole milk, and ½ cup heavy whipping cream in a saucepan over medium-low heat. Heat gently, stirring occasionally, until the mixture starts to steam and turns a bright orange color, being careful not to let the milk solids burn at the bottom.
2. Strain Tea: Pour the hot tea mixture through a fine mesh sieve into a bowl, pressing on the tea leaves to extract as much liquid as possible. Alternatively, strain using cheesecloth for a cleaner infusion. Some tiny flecks of tea in the liquid are acceptable.
3. Add Sweetened Condensed Milk and Vanilla: Stir the sweetened condensed milk and vanilla paste or extract into the strained tea mixture until thoroughly combined.
4. Chill and Whip Cream: Place a stand mixer bowl and whisk attachment in the freezer for 15 minutes to chill. Whip the remaining 1½ cups of heavy cream on high speed until stiff peaks form, ensuring a light, airy texture for the ice cream.
5. Fold Cream Into Tea Mixture: Gently fold the whipped cream into the Thai tea mixture in two batches, carefully combining without deflating the whipped cream to maintain a fluffy consistency.
6. Freeze the Ice Cream: Transfer the combined mixture to a loaf or cake pan, cover tightly with plastic wrap and foil, and freeze for at least 6 hours or until solid.
7. Toast Coconut Flakes: In a large skillet over medium heat, toast the coconut flakes while stirring frequently until they become lightly golden and fragrant. Remove from heat and let cool.
8. Serve: Scoop the frozen Thai tea ice cream into bowls or cones and garnish with the toasted coconut flakes for added crunch and flavor.

Notes

• Use high-quality Thai tea mix for the best authentic flavor.
• Be careful not to overheat the tea mixture to avoid burning milk solids which can impact the taste.
• Chilling the mixer bowl and whisk helps achieve stiff peaks faster and better.
• Folding whipped cream gently is important to keep the ice cream fluffy and light.
• This recipe requires no ice cream maker; it is a simple no-churn method.
• Keep the ice cream covered tightly while freezing to prevent freezer burn and ice crystals formation.
• Toasting the coconut flakes just before serving guarantees a fresh, crisp topping.

Keywords: Thai tea ice cream, no churn ice cream, Thai dessert, homemade ice cream, toasted coconut, sweetened condensed milk