Easy Thai Tea Ice Cream
Easy Thai Tea Ice Cream is a creamy, sweet treat that’s better than takeout. After making this many times, I know the secret to perfect texture. Creamy, rich, and full of flavor. Try this with my Easy Baked Blueberry Cottage Cheese Breakfast Bowls. Jump to Recipe. If you love recipes like this, you’ll also enjoy Easy Baked Blueberry Cottage Cheese Breakfast Bowls and Easy Iced Cinnamon Dolce Latte Recipe to Make at Home.
Why This Easy Thai Tea Ice Cream Is Pure Comfort
- Creamy and rich texture
- Perfect for any season
- Homemade taste that beats store-bought
- Quick and easy to make
What You'll Need for Easy Thai Tea Ice Cream
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup sweetened condensed milk
- 1/4 cup loose brewed Thai tea (chilled)
- 1/4 tsp salt
- 1 tbsp Thai tea leaves (or 2 tea bags)
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- Optional: Toasted coconut flakes
- Optional: Sliced almonds
- Optional: Chocolate shavings
📝 Ingredient Notes
- Thai tea leaves: Use loose tea for best flavor. If using tea bags, use 2 per cup of liquid.
- Sweetened condensed milk: This adds richness and creaminess. Don't skip it.
- Heavy cream: Use full-fat for the best texture and flavor.
- Salt: A pinch of salt enhances the sweetness and depth of flavor.
🛒 Tools & Equipment I Recommend
- Ice cream maker — Ensures smooth and creamy texture → See on Amazon
- High-quality blender — Helps blend the tea mixture smoothly → See on Amazon
How to Make Easy Thai Tea Ice Cream
- Step 1: In a saucepan, combine milk, heavy cream, sweetened condensed milk, sugar, and salt. Heat over medium heat, stirring until sugar dissolves.
- Step 2: Add the brewed Thai tea and vanilla extract. Cool to room temperature.
- Step 3: Chill the mixture in the refrigerator for at least 2 hours.
- Step 4: Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Step 5: Transfer the ice cream to a container and freeze until firm. Serve with toasted coconut.
Cook's Tips for Perfect Easy Thai Tea Ice Cream
- Texture tip: Chill the mixture before churning for a smoother result.
- Common mistake and fix: If the ice cream is too soft, freeze for 1–2 hours before serving.
- Flavor tip: Use fresh brewed Thai tea for the best flavor.
- Storage tip: Store in an airtight container in the freezer for up to 2 weeks.
Storing & Reheating Easy Thai Tea Ice Cream
Short-Term Storage
Store in an airtight container in the fridge. Not recommended Make-ahead tip: Can be made 2 days in advance
Freezing Easy Thai Tea Ice Cream
Store in an airtight container for up to 2 weeks
How to Reheat Without Drying It Out
Oven: Not applicable Microwave: Not applicable
Recipe Notes
- Chef tip: Chill the mixture thoroughly before churning for best results.
- Best substitution: Use 1/4 cup brewed coffee if you don't have Thai tea.
- Make-ahead: Freeze in airtight containers for up to 2 weeks.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the ice cream is too soft, freeze it for 1–2 hours before serving.
Want to level up this recipe?
Ice cream maker — Ensures smooth and creamy texture → Check price on Amazon
Easy Thai Tea Ice Cream
Ingredients
Main Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup sweetened condensed milk
- 1/4 cup loose brewed Thai tea (chilled)
- 1/4 tsp salt
Seasonings
- 1 tbsp Thai tea leaves (or 2 tea bags)
- 1/2 cup sugar
- 1/4 tsp vanilla extract
Optional Toppings
- Toasted coconut flakes
- Sliced almonds
- Chocolate shavings
Instructions
- Step 1: In a saucepan, combine milk, heavy cream, sweetened condensed milk, sugar, and salt. Heat over medium heat, stirring until sugar dissolves.
- Step 2: Add the brewed Thai tea and vanilla extract. Cool to room temperature.
- Step 3: Chill the mixture in the refrigerator for at least 2 hours.
- Step 4: Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Step 5: Transfer the ice cream to a container and freeze until firm. Serve with toasted coconut.
Notes
- Chef tip: Chill the mixture thoroughly before churning for best results.
- Best substitution: Use 1/4 cup brewed coffee if you don't have Thai tea.
- Make-ahead: Freeze in airtight containers for up to 2 weeks.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the ice cream is too soft, freeze it for 1–2 hours before serving.
Storage
- Fridge: Not recommended
- Freezer: Store in an airtight container for up to 2 weeks
- Oven reheat: Not applicable
- Microwave reheat: Not applicable
- Make ahead: Can be made 2 days in advance
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 18g
- Carbs: 30g
- Fiber: 1g
- Sugar: 22g
- Sodium: 60mg
- Cholesterol: 65mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Tea Ice Cream FAQs
Yes, you can make it up to 2 days in advance. Store in an airtight container in the freezer.
This can happen if the mixture wasn't chilled enough before churning. Chill for at least 2 hours before churning.
Yes, it freezes well. Store in an airtight container for up to 2 weeks.
You can use brewed coffee or a strong black tea as a substitute.
Yes, it's a great summer treat. Enjoy it with a tropical twist.
A Warm Final Note
I can’t wait for you to try Easy Thai Tea Ice Cream and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
