Thai Iced Tea Ice Cream Recipe
This decadent delight captures the taste of restaurant style Thai Iced Tea in a delicious no-churn frozen dessert! Heavy cream steeped with our Organic Thai Iced Tea creates a caramel-colored ribbon flavored with a tantalizing blend of black tea, vanilla bean, cardamom and anise.
Makes about 8 cups
- 2½ cups heavy cream, divided
- ½ cup Organic Thai Iced Tea
- 1 tsp vanilla extract
- 1⅓ cups sweetened condensed milk (from one 14-oz. can), divided
- ½ tsp kosher salt, divided
- Heat up 1 ½ cups of the cream to a simmer over medium-low heat in a small saucepan. Add the Organic Thai Iced Tea to the saucepan, stir to combine, and remove from heat. Allow the Thai Iced Tea and cream to steep for 30 minutes. After 30 minutes, strain out the cream using a fine mesh sieve, pressing as much liquid as possible from the tea leaves (the back of a spoon works best!). Place steeped cream in the refrigerator to chill.
- In a separate bowl, beat vanilla, ⅔ cup condensed milk, ¼ tsp. salt and the rest of the cream on low speed until combined. Start increasing the speed to medium-high until you have soft peaks, about 2-3 minutes. Scrape mixture into another bowl.
- Pour the chilled Thai Iced Tea cream into the empty mixing bowl that previously held the vanilla condensed milk mixture. Add remaining ⅔ cup condensed milk and ¼ tsp. salt and beat on low speed. Increase mixing speed to medium-high until mixture has soft peaks, this time for 4-5 minutes.
- Scrape the whipped Thai Iced Tea cream and vanilla cream into the chilled loaf pan, in alternating layers of tan and white. Gently pass a butter knife (or other straight utensil) through the mixture until desired level of swirl is achieved, smooth the top. Cover with plastic wrap or lid and freeze for 6 hours or overnight.
- Remove ice cream from the freezer and let soften for 5–7 minutes before serving.
Recipe by Arbor Teas staff. Adapted from Sarah Jampel's Swirled No-Churn Thai Tea Ice Cream as seen in Bon Appétit.Submit a Recipe