Get ready to dive into the luscious world of Thai Tea Ice Cream – a frozen delight that combines the rich flavors of Thai iced tea with the creamy indulgence of ice cream. Whether you're an ice cream aficionado or an adventurous foodie, this recipe will captivate your taste buds with its unique blend of ingredients and flavors.
For more Thai tea flavors, try Thai milk tea with boba pearls, Thai limeade, and the world-famous Thai iced tea, Cha Yen.
Unlock the wonders of Thai cuisine with this Thai Tea Ice Cream recipe. The easy steps, everyday ingredients, and a little touch of Thai tea magic combine to create a dessert that will have you craving a second scoop in no time.
Enjoy the essence of Thai tea in a delicious homemade ice cream form—a perfect dessert for any occasion.
For more Thai desserts, take a peek at these delicious recipes: Thai coconut ice cream, Thai kabocha squash in coconut milk, Mango sago, and Thai mango sticky rice.
Jump to:
- Why You'll Love This Recipe
- What is Thai Tea Ice Cream?
- What is a Thai tea mix made of?
- Ingredients for Thai Tea Ice Cream Recipe
- How to Make Thai Tea Ice Cream
- How to make ice cream without an ice cream maker
- Serving Ideas
- Helpful Kitchen Notes and Tips
- Helpful Kitchen Tools for This Recipe
- What to Serve With Thai Tea Ice Cream
- Variations
- Substitutes
- Storage
- Top Tip
- Frequently Asked Questions
- More Thai Recipes You'll Love
- Thai Tea Ice Cream
- Related Recipes
Why You'll Love This Recipe
- It's delicious! If you love Thai iced tea, you'll also love Thai tea iced cream. It's a delicious recipe with the unique flavor of the Thai iced tea. It's a creamy indulgence!
- A Refreshing Twist: Experience the delightful marriage of Thai tea and ice cream, creating a treat perfect for cooling off on warm days.
- It's adaptable. No ice cream maker? No problem. A great thing about this recipe is there are 2 options to go with (read on below) to make this recipe without a machine.
- Impressively Unique: Treat your friends and family to a delicious dessert with a vibrant orange color that's a feast for the eyes.
- Unleash Your Creativity: Experiment with different garnishes and variations to make this recipe your culinary masterpiece.
What is Thai Tea Ice Cream?
Thai Tea Ice Cream is a frozen dessert that brings the captivating flavors of world-famous Thai tea to the world of ice cream. Inspired by the renowned Thai iced tea in Thai restaurants, this frozen treat combines the earthy and slightly sweet notes of Thai tea with the luxurious creaminess of ice cream.
What is a Thai tea mix made of?
Thai tea mix is made using black tea leaves with a strong and bold flavor. Unlike regular tea bags, Thai tea mix usually comes in loose form. It is specifically created to be paired with Thai food. One popular brand of Thai tea mix is Pantai, which is loved for its rich and authentic taste.
Ingredients for Thai Tea Ice Cream Recipe
- Thai tea powder. You can find Thai tea mixture at most Asian grocery stores or grab it online here.
- Water. For making Thai tea. You will need 2 ½ cups of Thai tea. If unable to make your Thai tea, use the premade store-bought Thai tea as a substitute.
- Coconut cream. This is the ice cream base. Do not use coconut milk. We need the extra creaminess of the coconut cream.
- White granulated sugar. White sugar is best for this recipe. Monk fruit sugar is okay as a substitute, but the flavors will vary slightly as the white sugar is sharper and sweeter.
- Salt. To help balance out the sweetness of the ice cream
- Sweetened condensed milk. Sweetened condensed milk is used in Thai iced tea as the sweetener, so we also carry the same ingredients and flavors into this ice cream recipe.
- Egg yolks. Eggs in ice cream add a creamy and rich texture and thicken the milk mixture.
Optional ingredients for extra flavors: Add a little coconut or vanilla extract to elevate the flavors. Use ½ teaspoon of each if using.
If you would like more spices in Thai tea ice cream flavors, add star anise, cinnamon sticks, cardamon, or cloves to your tea mix when steeping the tea. Just 1-2 small pieces of each spice are fine.
How to Make Thai Tea Ice Cream
Step 1: Make the Thai tea. Mix Thai tea leaves in hot water and let the tea steep for 8-10 minutes. The longer you steep, the more intense the tea flavor. Drain the leaves over a cheesecloth strainer, a tea sock, or a fine-mesh sieve. Discard the used tea leaves.
Step 2: Add the sweetened condensed milk to the tea. You'll now have your familiar bright orange tea. Whisk until all blend well and allow the tea to cool to room temperature.
Step 3: Heat the coconut cream, sugar, and salt over medium heat in a medium saucepan. Whisk until sugar dissolves. Bring the creamy mixture to a gentle boil, remove it from the heat, and let it cool for about 5-8 minutes before adding the eggs.
Step 4: In a separate bowl, whisk the egg yolks until they're smooth. Add a small amount at a time, then quickly and vigorously whisk the eggs into the warm coconut mixture. Repeat until the eggs are gone.
*This is important.* You must only add a small amount, or the eggs will become a glob of cooked eggs in a coconut soup. Not good. (:
Allow the coconut mixture to cool a bit. It also helps not to overcook the egg yolks. Your coconut cream should now look like a yellow food coloring creamy mixture.
Step 5: Add the creamy egg mixture to the Thai iced tea. Whisk everything together. Then add to a large bowl, deep baking pan, or bread pan. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Step 6: Remove the ice cream from the freezer. It should be hardened but may have some soft spots. That's OK. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. (Around 20 minutes should be good.) Transfer the churned ice cream to a lidded container and freeze until firm.
Step 7. The final step and the best part! Once you are happy with the consistency of the ice cream, it's ready. Scoop a generous amount into a waffle cone or cup, and enjoy!
See below section if you don't have an ice cream machine.
How to make ice cream without an ice cream maker
Making ice cream without an ice cream machine is possible. The steps are similar except during the last part, where the ice cream needs to be churned in the machine. The churning is where you'll get the smooth, creamy texture ice cream is known for.
The processes below are ways to churn your ice cream without the machine.
1. Using a hand-held mixer
You can use a hand mixer with a whisk attachment to make Thai ice cream without an ice cream maker. Place a stainless steel bowl in the freezer for about 30 minutes. Remove the bowl, add the ice cream mixture, then use a hand mixer to whisk for 15-20 minutes on low speed.
Check the consistency as you go. Once the ice cream thickens into a smooth texture, scoop the mixture into the freezer for a few hours before serving.
2. Using a Kitchen Aid mixer bowl
Place the bowl in the freezer for about 20-30 minutes or until the edges freeze. Take the bowl out and use the hand mixer on low speed to beat the mixture until the ice cream reaches the desired consistency. Voila! You have churned ice cream without an ice cream maker. Enjoy!
3. Using a food processor
Depending on your food processor size, you may need to churn your ice cream in 2-3 batches. Spin the ice cream mixture in your food processor for 10-20 minutes or until the ice cream is thick and creamy. Placing each batch in a lidded container and you are set!
Serving Ideas
- Drizzle with a touch of sweetened condensed milk for added sweetness.
- Top with a sprinkle of crushed pistachios or coconut flakes for texture and flavor contrast.
Helpful Kitchen Notes and Tips
- Use a Thai tea mix specifically designed for making Thai tea beverages. Pantai Thai te amix is my go-to brand.
- For a quick cheat, use premade Thai iced tea. They are sold at most Asia grocery stores. I have seen some at my regular local grocery store and World Market.
- Ice cream machine. Invest in a good ice cream machine if you love and want to make more homemade ice cream. This one is my favorite. It is not too big or small, and the bowl fits well in the freezer without taking up too much space.
Helpful Kitchen Tools for This Recipe
- Ice cream machine.
- Small saucepan
- Cheesecloth
- Tea socks
- Loaf pan
- Hand-held beaters
- Ice cream containers
- Ice cream scoop
The above items are suggested kitchen tools that can help make this Thai ice cream recipe. They are affiliate links. I earn a small commission from your purchase at no extra cost.
What to Serve With Thai Tea Ice Cream
- Enjoy your Thai tea ice cream after a spicy Thai meal; it will cool you off quickly.
- Serve it all year round as a fun and special treat. The orange is perfect for dinner parties or gatherings in the fall and around Halloween.
Variations
- Make creamy ice cream bars with this recipe. Pour the ice cream mixture into popsicle molds, and have another variation of this Thai tea ice cream!
Substitutes
- Use heavy cream instead of coconut cream. Heavy cream works excellently as a substitute if coconut cream is unavailable.
- If you don't have an ice cream maker, pour the mixture into a shallow container and freeze it, stirring every 30 minutes until it reaches the desired consistency.
- Use a bowl of a stand mixer to churn the ice cream. Churn on medium strength for 10-15 minutes until you get a thick consistency.
Storage
- Store your homemade Thai Tea Ice Cream in an airtight container in the freezer for up to two weeks.
Top Tip
- You can increase the steeping time or adjust the amount of Thai tea mix for a more intense flavor.
Frequently Asked Questions
Use cornstarch, tapioca starch, rice flour, or potato starch as substitutes. They act as a thickening agent in ice cream.
While it won't be the traditional Thai tea flavor, you can experiment with green tea for a unique twist.
What can I use to replace eggs in ice cream? Use cornstarch, tapioca starch, rice flour, or potato starch as substitutes. They act as a thickening agent in ice cream.
Can I use green tea instead of Thai tea mix? While it won't be the traditional Thai tea flavor, you can experiment with green tea for a unique twist.
Full-fat coconut milk contributes to the creaminess of the ice cream. The low-fat milk will change the consistency and texture to a less creamy and thick ice cream.
Absolutely! Stir in your favorite mix-ins during the last few minutes of churning.
You can drizzle in a swirl of sweetened condensed milk as the ice cream churns for added sweetness and flavor.
While an ice cream maker yields the best texture, you can achieve a similar result using a no-churn method, though the texture might differ slightly.
Yes, they are similar and can be used interchangeably in this recipe.
More Thai Recipes You'll Love
- Thai coconut ice cream
- Authentic Thai tea recipe
- Thai tea limeade
- Mango Sticky Rice Dessert
- Thai Kabocha with coconut milk
**Love a recipe you've tried? Please leave a 5-star rating in the recipe card below and a review in the comments section further down the page. Or follow me on Facebook, Pinterest, or Instagram!**
Print
Thai Tea Ice Cream
- Total Time: 45
- Yield: 14 1x
- Diet: Gluten Free
Description
Get ready to dive into the luscious world of Thai Tea Ice Cream – a frozen delight that combines the rich flavors of Thai iced tea with the creamy indulgence of ice cream. Whether you're an ice cream aficionado or an adventurous foodie, this recipe will captivate your taste buds with its unique blend of ingredients and flavors.
Ingredients
- 2 cups coconut cream. This is the ice cream base. Do not use coconut milk, we need the extra creaminess of the coconut cream.
- ½ cup Thai tea powder. You can find Thai tea mixture at most Asian grocery store or grab it online here.
- 2 ½ cups water. For making Thai tea
- 1 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ¼ teaspoon salt
Instructions
- Make the Thai tea. Mix Thai tea leaves in hot water and let the tea steep for 8-10 minutes. The longer you steep, the more intense the tea flavor. Drain the leaves over a cheesecloth strainer, a tea sock, or a fine-mesh sieve. Discard the used tea leaves.
- Add the sweetened condensed milk to the tea. You'll now have your familiar bright orange tea. Whisk until all blend well and allow the tea to cool to room temperature.
- Heat the coconut cream, sugar, and salt over medium heat in a medium saucepan. Whisk until sugar dissolves. Bring the creamy mixture to a gentle boil, remove it from the heat, and let it cool for about 5-8 minutes before adding the eggs.
- In a separate bowl, whisk the egg yolks until they're smooth. Add a small amount at a time, then quickly and vigorously whisk the eggs into the warm coconut mixture. Repeat until the eggs are gone. *This is important.* You must only add a small amount, or the eggs will become a glob of cooked eggs in a coconut soup. Not good. (: Allow the coconut mixture to cool a bit. It also helps not to overcook the egg yolks. Your coconut cream should now look like a yellow food coloring creamy mixture.
- Add the creamy egg mixture to the Thai iced tea. Whisk everything together. Then add to a large bowl, deep baking pan, or bread pan. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove the ice cream from the freezer. It should be hardened but may have some soft spots. That's OK. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. (Around 20 minutes should be good.) Transfer the churned ice cream to a lidded container and freeze until firm.
- The final step and the best part! Once you are happy with the consistency of the ice cream, it's ready. Scoop a generous amount into a waffle cone or cup, and enjoy!
Notes
- Use a Thai tea mix specifically designed for making Thai tea beverages. Pantai Thai te amix is my go-to brand.
- For a quick cheat, use premade Thai iced tea. They are sold at most Asia grocery stores. I have seen some at my regular local grocery store and World Market.
- Ice cream machine. Invest in a good ice cream machine if you love and want to make more homemade ice cream. This one is my favorite. It is not too big or small, and the bowl fits well in the freezer without taking up too much space.
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 30
- Cook Time: 15
- Category: dessert
- Method: stovetop, freezer
- Cuisine: Thai
Related Recipes
Looking for other recipes like this? Try these:
Ong says
Wow 🤩 I like it. Thanks for your delicious ice cream recipe. I enjoy it
Angie K says
Amazing—-really flavorful with spices yet sweet and creamy. It’s was fall and summer all in a yummy treat. I would love to have this again and again! Love that there’s option for an ice cream maker way and if you don’t have an ice cream maker too. Colors would be fun for fall or Halloween party:)