Refreshing, sweet and extra creamy Thai tea ice cream made using authentic tea for the best flavor. This recipe yields the best tea aroma and the most velvety smooth texture that will have you reaching for more!
Summer and ice cream are a match made in Heaven. Nothing beats the creamy goodness of homemade ice cream and a refreshing glass of ice cold tea. Well, this Thai Tea Ice Cream definitely tops that!
This ice cream recipe combines both elements: creamy, rich texture and aromatic blend of Thai tea. This frozen dessert is basically like a decadent cup of Thai Milk Tea, but in frozen form!
Originating from Thailand, this ice cream recipe tastes just like those served on the streets of Bangkok! It’s fragrant, aromatic, with hints of tamarind and cardamom. This Tea Ice Cream recipe is also really easy to follow, so you’ll have perfect frozen goodness in no time!
This summer I’m proposing a trip around Asia with the most amazing and flavorful Ice Cream recipes! Start exploring with the rich and earthy Japanese Hojicha Ice Cream and grassy Matcha Ice Cream, fragrant Vietnamese Pandan Ice Cream and decadent Filipino Ube Ice Cream.
Why you'll love this recipe
- Authentic flavors: This Thai Ice Cream tastes just like those served on the streets of Thailand. The recipe stays true to the original ingredients used to create the most authentic flavors.
- Fragrant aroma: Every scoop of this delicious Thai frozen dessert is loaded with fragrant notes of black tea, cardamom, tamarind and star anise. Together they create the most unique and irresistible aroma!
- Extra creamy: This Thai ice cream recipe make the most creamy, rich and velvety dessert ever. The texture is enhanced with sweetened condensed milk, for the smoothest ice cream ever.
- Easy to make: Despite its complex flavors, this Thai ice cream is surprisingly easy to make. All you need is a few minutes to prepare it.
What is Thai tea?
Originating from Thailand, Thai tea is a popular and refreshing milky drink made from black tea leaves and various aromatic spices. This unique orange drink has gained global appeal due to its distinct flavor and vibrant aroma.
Thai tea is used to make Thai iced tea, commonly served in most Thai restaurants. It tastes creamy and milky, as it’s traditionally made with sweetened condensed milk. The unique flavor comes from a blend of star anise, tamarind and cardamom, which are added to black tea. For the most authentic flavor, the tea used is Cha Tra Mue Thai Tea, also known as Number One Thai Tea Mix.
In addition to its wonderful flavor, this type of tea is also famous for its vibrant orange color. Typically, Thai tea is served cold with lots of ice, making it the perfect summer drink. In recent years, Thai Milk Tea with boba pearls has also become incredibly popular, and is now one of the most popular bubble tea flavors worldwide.
What does it taste like?
Thai Ice Cream boasts a unique blend of milky sweetness and vibrant aromas. It has a roasted and earthy flavor, which comes from black tea. The aroma continues to unfold with hints of tamarind, cardamom and star anise.
The powerful flavors are toned down by the creaminess of the ice cream base, made with sweetened condensed milk. If you’ve ever had traditional Thai iced Tea, this ice cream tastes just like it, but even creamier and in frozen form!
This Tea ice cream is a mix of creamy goodness and refreshing aromas that will make your taste buds dance with happiness! It’s no wonder that this ice cream flavor is incredibly popular, gathering a cult following all over the world!
Ingredient round-up
Apart from Thai tea, all ingredients can be found in most pantries or easily accessible in regular grocery stores. Here’s what you will need:
- Thai Tea – the most authentic one is Cha Tra Mue Thai Tea, also known as Number One Thai Tea Mix. You can find it online or in most Asian grocery stores.
- Sweetened condensed milk – needed to create an authentic flavor. It’s also great for giving the ice cream a smooth texture.
- Heavy whipping cream – needed to add creaminess and richness.
- Milk – whole milk is needed for this Thai Tea ice cream recipe.
- Eggs – eggs are needed to make the consistency of the ice cream silky smooth. Egg yolks make the ice cream taste rich and creamy.
Substitutions & Variations
A few of the ingredients can be substituted in case you don’t have them at hand.
- Thai tea – 3 tablespoons black tea (or 5-6 tea bags) + 2 pieces star anise, 4-5 cardamom pods, ½ teaspoon tamarind powder + 1-2 drops orange food coloring
- Milk & cream – can be replaced with half & half in the same quantity. You can also replace them with coconut milk and coconut cream if needed.
- Condensed milk – replace with ½ cup evaporated milk or heavy cream + ¼ cup sugar
Flavor variations
- Vanilla – add 1 teaspoon vanilla extract or vanilla bean powder for a subtle floral and sweet aroma
- Chocolate – the flavor of the tea goes perfectly with dark chocolate. Add ¼ cup chocolate chips into the ice cream after churning
- Cinnamon – make the flavor more spiced by adding ¼ teaspoon ground cinnamon
How to make Thai Tea Ice Cream
1. In a medium bowl, combine egg, salt, sweetened condensed milk, and vanilla bean paste (optional).
2. In a small saucepan, heat milk and heavy cream over medium-low heat until steaming. Add Thai tea leaves to the milk mixture and cook until it starts bubbling.
3. Strain the mixture to remove the tea leaves.
4. Pour the hot milk into the egg mixture whilst whisking.
5. Cook the mixture until thickened, then refrigerate.
6. Churn it in an ice cream machine and freeze until firm.
Success Tips & Tricks
- Use authentic Thai tea – for the best and most authentic Thai tea ice cream, I recommend using Cha Tra Mue Thai Tea. This is the most popular and well known tea brand, which has the best Thai tea flavor.
- Do not steep tea for too long – for the optimal flavor, steep the tea for 5 minutes. Leaving it longer can make the ice cream taste bitter or too smoky.
- Sift to remove leaves – Use a fine mesh sieve to sift out all the tea leaves. I like to use a fine sieve fitted with a cheesecloth on top.
- Chill base before churning – It’s important to properly chill the ice cream base before churning in your ice cream maker. This helps the flavors mature and makes the churning process much quicker and more efficient.
- Freeze in a shallow container – After churning, you need to transfer the ice cream into a container and freeze to help it firm up more. Using a shallow container makes the ice cream freeze faster and prevents ice crystals from forming, maintaining the silky smooth texture.
Serving & Storing
Thai Ice Cream can be stored in the freezer for up to 2-3 weeks. After churning, transfer it to a shallow freezer-safe container and level out with a spatula or spoon. Place a layer of plastic wrap on the surface of the ice cream to prevent ice crystals from forming, then seal and freeze. Once frozen, let sit at room temperature for 10 minutes before scooping out.
For the best texture, I recommend enjoying this ice cream as soon as possible, ideally within a few days.
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Recipe
The Best Thai Tea Ice Cream Recipe
Ingredients
- ¼ cup Thai tea leaves
- ½ cup sweetened condensed milk (100 grams)
- 1 medium egg
- 1 medium egg yolk
- ¼ teaspoon salt
- ½ cup whole milk (100 grams)
- 1 cup heavy cream (220 grams)
- ½ teaspoon vanilla bean paste, optional
Instructions
- In a medium bowl, add the egg, salt, sweetened condensed milk and vanilla bean paste (optional). Mix everything with a spatula or whisk until combined.
- Pour the milk and heavy cream into a saucepan and cook over medium-low heat until the mixture starts steaming.
- Add in the Thai tea leaves and continue cooking and whisking until the mixture starts bubbling or until it reaches 180°F (80°C).
- Remove from heat and cover with a lid, then let steep for 5 minutes. Using a fine sieve, strain the mixture to remove the tea leaves. Afterwards, slowly pour the hot milk over the egg mixture, whilst whisking.
- Place the mixture back into the saucepan and cook over low heat whilst mixing continuously until slightly thickened. This should take about 5-6 minutes or if using a food thermometer, the temperature should read maximum 180°F (80°C).
- Pour the hot custard into a bowl to prevent overcooking. Cover the bowl with plastic wrap, then let it cool down to room temperature before transferring to the fridge. Refrigerate for at least 2-3 hours before churning.
- Once chilled, add the mixture to an ice cream maker and churn as indicated on the manufacturer’s instructions. This typically takes between 30-45 minutes.
- After churning, transfer to a freezer-safe container and smooth out the top with a spatula. Freeze for at least 4-6 hours or until firmly set.
Notes
- Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 6 servings (2 small scoops per serving).
- Storing: keep in the freezer in an airtight container for up to 2-3 weeks. Consume within a few days for the best texture.
Nutrition
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Laurie S says
No doubt my favorite ice cream now!! It's so creamy I can't have enough of it. Is it the same method if I use other teas like jasmine or earl grey?
Lauren says
Do I put one whole egg plus another egg yolk kk?
Hanelore Dumitrache says
Hi Lauren, yes the recipe calls for one whole egg and one egg yolk!