Thai Tea Ice Cream with Toasted Coconut Flakes Recipe

Introduction

Thai Tea Ice Cream is a creamy, aromatic dessert that captures the distinct flavors of traditional Thai tea in a frozen treat. Its bright orange color and rich sweetness make it a unique and refreshing choice for warm days or anytime you want a taste of something exotic.

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. Steep until the mixture just begins to steam, stirring occasionally to prevent the milk solids from burning. The liquid should develop a bright orange color. Remove from heat.
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 can also use a cheesecloth to squeeze out the liquid carefully.
3. Step 3: Add the sweetened condensed milk and vanilla paste or extract to the strained tea liquid. Whisk together 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 whipping cream on high speed until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the tea mixture in two batches. Be careful not to overmix; you want to keep it light and fluffy.
6. Step 6: Transfer the combined 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: While the ice cream freezes, toast the coconut flakes in a dry skillet over medium heat, stirring frequently until golden and fragrant. Remove from heat and let cool.
8. Step 8: Serve the ice cream scoops topped with toasted coconut flakes for a delightful texture and added flavor.

Tips & Variations

• For a vegan alternative, substitute coconut milk and coconut cream for the dairy and use sweetened condensed coconut milk.
• Adjust the sweetness by adding more or less sweetened condensed milk to taste.
• Try adding a pinch of cardamom or star anise to the tea while steeping for extra warmth and complexity.
• Use a cheesecloth to make straining easier and prevent any tea leaf bits in your ice cream if you prefer a smoother texture.

Storage

Store the ice cream in an airtight container in the freezer for up to one week for best flavor and texture. To soften before serving, let it sit at room temperature for 5 to 10 minutes. Stir gently if ice crystals form after 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 will give you a tea flavor but won’t replicate the unique orange color or spiced flavor of Thai tea. For authentic taste, it’s best to use a Thai tea mix that includes spices and food coloring.

Do I need an ice cream maker for this recipe?

No ice cream maker is required. This recipe uses whipped cream folded into the tea mixture and then frozen, resulting in a creamy texture without the need for churning equipment.

Thai Tea Ice Cream with Toasted Coconut Flakes Recipe

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4.9 from 58 reviews

This Thai Tea Ice Cream recipe brings the bold and fragrant flavors of traditional Thai tea into a creamy, homemade frozen treat. By steeping Thai tea leaves in milk and cream, combining with sweetened condensed milk and vanilla, and folding with whipped cream, this no-churn ice cream offers a smooth, vibrant orange dessert with a delicate balance of sweetness and tea’s distinct aroma. Topped with toasted coconut flakes, it adds a delightful crunch and tropical flair, perfect for a refreshing dessert that captures the essence of Thai street tea culture.

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

Ingredients

Scale 1x2x3x

Tea Mixture

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

Ice Cream Base

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

Garnish

• ½ cup unsweetened coconut flakes, toasted

Instructions

1. Steep the Thai tea: In a saucepan over medium-low heat, combine the Thai tea mix, whole milk, and ½ cup heavy whipping cream. Heat gently until the mixture just starts to steam, stirring occasionally to prevent the milk solids from burning at the bottom. The liquid should turn a bright orange color indicating a strong brew.
2. Strain the tea liquid: Pour the hot mixture through a fine mesh sieve into a bowl to remove the tea leaves. Press the leaves with a spoon or squeeze the cheesecloth to extract as much liquid as possible—some flecks of tea in the liquid are acceptable and add character.
3. Mix sweetened condensed milk and vanilla: To the strained tea mixture, add the sweetened condensed milk and vanilla paste or extract. Whisk thoroughly to combine all flavors evenly.
4. Chill your mixing bowl and whisk: Place the bowl of a stand mixer and whisk attachment in the freezer for about 15 minutes. This ensures the cream whips up better and faster.
5. Whip the remaining cream: Using the chilled bowl and whisk, whip the remaining 1½ cups of heavy whipping cream on high speed until stiff peaks form, creating a light and fluffy texture.
6. Fold the whipped cream into the tea mixture: Gently fold the whipped cream into the Thai tea base in two batches. Carefully combine until the mixture is light, airy, and uniform in color.
7. Freeze the ice cream: Transfer the combined mixture to a loaf pan or cake pan. Cover tightly with plastic wrap and aluminum foil. Freeze for at least 6 hours, or until firm and scoopable.
8. Toast the coconut flakes: In a large dry pan over medium heat, toast the coconut flakes, stirring continuously until they are lightly golden brown. Remove from heat and let cool on a plate.
9. Serve: Scoop the Thai tea ice cream into bowls or cones and generously sprinkle the toasted coconut flakes on top for added texture and flavor.

Notes

• Ensure you do not boil the tea-milk mixture as it can curdle the milk or make the flavor bitter.
• You can substitute vanilla extract with vanilla bean paste for a more intense vanilla flavor.
• For vegan variation, substitute whole milk and cream with coconut milk and coconut cream, and use a sweetened condensed coconut milk alternative.
• Use high-quality Thai tea mix, typically containing orange blossom, star anise, and cardamom, for authentic flavor.
• To enhance creaminess, ensure the whipped cream achieves stiff peaks but is not overwhipped to avoid graininess.
• Allow the ice cream to sit at room temperature for a few minutes before scooping for easier handling.

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