Thai Tea Ice Cream with Toasted Coconut Flakes Recipe
Introduction
Thai Tea Ice Cream is a creamy, aromatic dessert that captures the rich flavors of traditional Thai tea. This homemade version is smooth, lightly sweetened, and accented with toasted coconut flakes for a delightful crunch.
Ingredients
- ½ cup Thai tea mix
- ½ cup whole milk
- 2 cups heavy whipping cream (divided)
- 14 oz sweetened condensed milk
- 1 tablespoon vanilla paste or extract
- ½ cup unsweetened coconut flakes, toasted (for garnish)
Instructions
- Step 1: Combine the Thai tea mix, whole milk, and ½ cup of heavy whipping cream in a saucepan over medium-low heat. Steep the mixture until it just starts to steam, stirring occasionally to prevent the milk solids from burning. Remove from heat once the liquid is a bright orange color.
- Step 2: Strain the liquid through a fine mesh sieve into a bowl to remove the tea leaves, pressing the leaves in the sieve to extract as much liquid as possible. Alternatively, use cheesecloth to squeeze out the liquid. Some flecks of tea in the liquid are fine.
- Step 3: Whisk in the sweetened condensed milk and vanilla paste or extract until well combined.
- Step 4: Chill the bowl and whisk attachment of a stand mixer in the freezer for 15 minutes. Then whip the remaining 1½ cups of heavy cream on high speed until stiff peaks form.
- Step 5: Gently fold the whipped cream into the tea mixture in two batches, combining fully but keeping the mixture light and fluffy.
- Step 6: Transfer the ice cream mixture to a loaf or cake pan, cover tightly with plastic wrap and foil, and freeze for at least 6 hours until firm.
- Step 7: Toast the coconut flakes in a dry pan over medium heat, stirring frequently until lightly golden brown. Let cool, then sprinkle on top of the ice cream when serving.
Tips & Variations
- For a stronger tea flavor, increase the Thai tea mix to ⅔ cup or steep the tea slightly longer, but avoid boiling to prevent bitterness.
- Use full-fat coconut milk instead of whole milk for a creamier texture and subtle coconut flavor.
- Instead of coconut flakes, try chopped roasted peanuts or a drizzle of condensed milk on top for added texture and sweetness.
Storage
Store the ice cream in an airtight container in the freezer for up to one week. To serve, let it sit at room temperature for a few minutes to soften slightly for easy scooping. Avoid refreezing melted ice cream to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Thai tea ice cream without an ice cream maker?
Yes, this recipe does not require an ice cream maker. The whipped cream folded into the tea mixture creates a smooth, creamy texture without churning.
What can I use if I can’t find Thai tea mix?
You can substitute with a strong black tea blend and add a pinch of star anise or orange blossom water to mimic the unique flavor of Thai tea, but the traditional mix provides the best authentic taste.
PrintThai Tea Ice Cream with Toasted Coconut Flakes Recipe
This Thai Tea Ice Cream recipe offers a rich and creamy frozen treat infused with the bold, aromatic flavors of traditional Thai tea. Made with a blend of steeped Thai tea, whole milk, heavy cream, and sweetened condensed milk, this dessert is both vibrant in color and deeply flavorful. Finished with toasted coconut flakes for a delightful crunch, it’s a perfect homemade ice cream that doesn’t require an ice cream maker.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Tea Base
- ½ cup Thai tea mix
- ½ cup whole milk
- ½ cup heavy whipping cream
Ice Cream Mixture
- 14 oz sweetened condensed milk
- 1 tablespoon vanilla paste or extract
- 1½ cups heavy whipping cream (for whipping)
Garnish
- ½ cup coconut flakes (unsweetened, toasted)
Instructions
- Steep the Tea: In a saucepan over medium-low heat, combine the Thai tea mix, whole milk, and ½ cup heavy whipping cream. Heat until the mixture just starts to steam, stirring occasionally to prevent milk solids from burning. Remove from heat once the liquid turns a bright orange color.
- Strain the Tea: Pour the mixture through a fine mesh sieve into a bowl, pressing the tea leaves gently to extract as much liquid as possible. Alternatively, use cheesecloth to squeeze out the liquid, ensuring all tea flavors are captured.
- Combine Ingredients: Whisk the sweetened condensed milk and vanilla paste or extract into the strained tea liquid until fully combined.
- Prepare Whipped Cream: Chill the bowl and whisk attachment of a stand mixer in the freezer for 15 minutes. Then, whip the remaining 1½ cups of heavy cream on high speed until stiff peaks form.
- Fold Mixture: Gently fold the whipped cream into the tea mixture in two batches, maintaining a light and fluffy texture.
- Freeze the Ice Cream: Transfer the combined ice cream mixture to a loaf or cake pan. Cover tightly with plastic wrap and foil, then freeze for at least 6 hours or until firm.
- Toast Coconut Flakes: In a large skillet over medium heat, toast the coconut flakes while stirring frequently until they turn lightly golden brown. Remove from heat and let cool.
- Serve: Scoop the Thai tea ice cream into bowls or cones, and sprinkle with the toasted coconut flakes for garnish and added texture.
Notes
- Be careful not to boil the tea-milk mixture; it should be heated gently to avoid burning the milk solids.
- It’s okay if small flecks of tea remain in the ice cream; they add texture and authenticity.
- Using vanilla paste instead of extract adds a richer vanilla flavor but either works well.
- For best results, ensure the whipped cream forms stiff peaks before folding to maintain a fluffy texture.
- Store the ice cream covered tightly in the freezer to prevent ice crystals from forming.
Keywords: Thai tea ice cream, homemade ice cream, no churn ice cream, Thai dessert, toasted coconut topping
