Thai Tea Ice Cream with Toasted Coconut Flakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
