The beloved flavour of Thai Iced Tea in ice cream form, what could be better?? Well, I'll tell you what's better....that this ice cream also requires no ice cream machine! And it only has a few simple ingredients, and it just could not be easier. No eggs, no custard, just a simple combination of whipped cream, condensed milk, and our friend Thai tea leaves. Enjoy!
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
Thai Iced Tea Ice Cream
- Whipping cream
- Thai tea leaves
- Salt
- Sweetened condensed milk (150 ml)
- Irish cream liqueur such as Bailey's (optional, see note)
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Optional Topping
- Sweetened condensed milk
- Evaporated milk
The Baileys is added for flavour but also the alcohol to keep the ice cream softer and more scoopable. You do not have to add it at all, the ice cream will just freeze a little harder. You can also add a different liqueur with flavours that you think will go well with the Thai tea.
How to Make Thai Tea Ice Cream (No Machine Method) ไอติมชาเย็น
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- Heat whipping cream in a small pot over medium heat, stirring occasionally, until the cream is steaming.
- Add tea leaves and a small pinch of salt, and stir just until the cream boils.
- Remove from heat and steep for 5 minutes (don't leave it sitting until it cools down or it'll be really hard to strain!).
- Strain the cream using a fine mesh strainer into a 2-cup measuring cup*, pressing out as much liquid as you can—you should have about 1 ¼ cup of cream, if you have too little, add more fresh cream until you have 1 ¼ cup; if you have a little more, don't worry about it.
- Once the cream is cool enough to go into the fridge, refrigerate for at least 4 hours or until completely cold; I like to do this step 1 day in advance.
*Note: If you don’t have a 2-cup measure, you can strain it into a 1-cup measure and another ¼ cup measure. Just make sure you don’t let the first cup overflow! - While the cream is cooling, make the topping by stirring the evaporated milk and condensed milk together. Refrigerate until ready to use.
- Once the cream is chilled completely, whip the cream to soft-peak stage using a stand mixer with a whisk attachment or a hand mixer. (When the beaters start leaving a trail that doesn’t immediately disappear, you’re at soft peaks.)
- Add condensed milk and the Irish cream liqueur and continue whipping until stiff peaks (when you lift your whisk, the peak that forms maintains its shape).
- Transfer the ice cream into a metal container and freeze for 2-3 hours or until solid. Alternatively, put the ice cream in between your favourite cookies to make an ice cream sandwich!
Thai Tea Ice Cream (No Machine Method) ไอติมชาเย็น
- Yield: 1 quart
Ingredients
Thai Iced Tea Ice Cream
- 1 ½ cup whipping cream
- ¼ cup Thai tea leaves
- A pinch of salt
- ½ can sweetened condensed milk (150 ml)
- 1.5 Tbsp Irish cream liqueur such as Bailey's (optional, see note)
Optional Topping
- 3 Tbsp sweetened condensed milk
- 3 Tbsp evaporated milk
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Instructions
Heat whipping cream in a small pot over medium heat, stirring occasionally, until the cream is steaming.
Add tea leaves and a small pinch of salt, and stir just until the cream boils.
Remove from heat and steep for 5 minutes (don't leave it sitting until it cools down or it'll be really hard to strain!).
Strain the cream using a fine mesh strainer into a 2-cup measuring cup*, pressing out as much liquid as you can—you should have about 1 ¼ cup of cream, if you have too little, add more fresh cream until you have 1 ¼ cup; if you have a little more, don't worry about it.
Once the cream is cool enough to go into the fridge, refrigerate for at least 4 hours or until completely cold; I like to do this step 1 day in advance.
*Note: If you don’t have a 2-cup measure, you can strain it into a 1-cup measure and another ¼ cup measure. Just make sure you don’t let the first cup overflow!
While the cream is cooling, make the topping by stirring the evaporated milk and condensed milk together. Refrigerate until ready to use.
Once the cream is chilled completely, whip the cream to soft-peak stage using a stand mixer with a whisk attachment or a hand mixer. (When the beaters start leaving a trail that doesn’t immediately disappear, you’re at soft peaks.) Add condensed milk and the Irish cream liqueur and continue whipping until stiff peaks (when you lift your whisk, the peak that forms maintains its shape).
Transfer the ice cream into a metal container and freeze for 2-3 hours or until solid. Alternatively, put the ice cream in between your favourite cookies to make an ice cream sandwich!
Notes
The Baileys is added for flavour but also the alcohol to keep the ice cream softer and more scoopable. You do not have to add it at all, the ice cream will just freeze a little harder. You can also add a different liqueur with flavours that you think will go well with the Thai tea.
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