No Churn Thai Tea Ice Cream Recipe

By | January 18, 2018

You've probably come across this beverage in your favorite Thai restaurant or in the street food stalls in Thailand itself. It's a fantastic way to cool down and power up in the heat and humidity of South East Asia. Typically the drink consists of strongly brewed Thai Tea (the most popular brand is Pantai) served over ice with sweetened condensed milk poured over it and not necessarily mixed through. It has a nice reddish brown color but unfortunately this is mostly achieved with food coloring these days when it previously would have come from crushed Tamarind seeds or a red leaf tea. The flavor is great and the recipe is very simple to follow. I think you'll enjoy it a lot and it would make the perfect conclusion to a Thai dinner party.

Yield ~ 1 litre / 1 quart

Prep time: 10 mins + 35 mins cooking and steeping + 6 hours freezing

My rating: 4/5

Read on for the ingredients, method and recipe notes.

Thai Tea Ice Cream

Ready to get serious about your ice cream making?

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

Ingredients

  1. 1/2 cup of Pantai Thai Tea Mix
  2. 2 cups whipping cream
  3. 1 can (395g/14oz) sweetened condensed milk

Method

  1. Heat the cream in a saucepan until just bowling then add the Thai tea mix and mix through
  2. Cover and set aside to steep for 30 minutes
  3. Strain the cream to remove the tea leaves. You can use a spoon to press them and ensure you extract as much of the cream as possible
  4. Whip the cream with an electric mixer until soft peaks form
  5. Run the mixer on low as you pour in the sweetened condensed milk (1 can)
  6. Fold through to ensure sweetened condensed milk is mixed in and hasn't pooled at the bottom of the bowl
  7. Transfer to a freezer safe container and freeze for 6+ hours
  8. Serve and enjoy!

Notes

  • A full can of sweetened condensed milk in this recipe can make it quite sweet which is probably closest to how they serve the drink but if you prefer your ice cream to be less sweet then I'd suggest reducing the measure to 1/2 - 3/4 of a can
  • I used the recipe at Wokandskillet.com for guidelines on the Thai Tea Mix amounts and steeping times
Thai Tea Mix

Thai Tea Mix - I bought this tin in Thailand but you can get the same brand in a packet from Amazon

Thai Tea Ice Cream

Thai Tea Ice Cream

Ready to get serious about your ice cream making?

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

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