How to Make Thai Iced Tea Ice Cream with Condensed Milk
Transform a beloved tea beverage into a cool, creamy indulgence that delights the senses.
Thai Iced Tea Ice Cream with Condensed Milk
There is a certain magic in transforming a glass of Thai iced tea—with its signature orange hue and sweet, floral aroma—into a luscious bowl of ice cream. The resulting Thai iced tea ice cream blends strong brewed tea with the velvety richness of condensed milk, delivering an experience that is both nostalgic and luxurious. This guide will walk you through everything you need to know, from diving into the traditions behind this iconic drink to mastering the ice cream-making process at home.
Why Thai Iced Tea Ice Cream?
Thai iced tea (cha yen) is a beloved beverage in Thailand, known for its striking color, creamy sweetness, and floral, malty undertones. Infusing these bold flavors into ice cream is more than just a culinary experiment—it is an inspired reimagining of a summertime classic dessert.
- Unique flavor: Combines robust black tea, spices (like star anise), and vanilla.
- Unmatched creaminess: Achieved through condensed milk and heavy cream.
- Visually stunning: Vibrant orange color thanks to traditional Thai tea blends.
This recipe is ideal for both ice cream enthusiasts and anyone who loves Southeast Asian desserts.
Understanding Thai Iced Tea: Ingredients and Tradition
At its core, Thai iced tea is a blend of strong black tea (often Ceylon or Assam), spices, sugar, and sweetened condensed milk, served over ice. Traditionally, it is brewed with a blend that often contains added food coloring to achieve its distinctive orange tint.
- Black tea base: The foundation of flavor. Look for Cha Tra Mue brand or similar Thai tea mixes for authenticity.
- Condensed milk: Adds sweetness and dense, creamy texture—a must for both drink and ice cream.
- Evaporated milk: Sometimes layered on top of the drink for extra richness.
- Spices: Star anise, cardamom, and tamarind are often included in Thai tea blends.
This signature combination is what you want to translate into your homemade ice cream.
Ice Creams and Sweetened Condensed Milk: The Science
The use of sweetened condensed milk is one of the defining characteristics of this recipe. Its high sugar content provides more than just sweetness:
- Lowers the freezing point, yielding a softer, scoopable texture.
- Enhances dense, creamy mouthfeel—ideal for egg-free or reduced-egg ice creams.
- Stabilizes the ice cream, helping prevent the formation of ice crystals.
- Brings the authentic caramelized sweetness found in Thai iced tea.
Pairing condensed milk with heavy cream and a concentrated tea infusion is what gives Thai iced tea ice cream its silky, custard-like quality, without the need for a heavy custard base.
Key Ingredients
- Thai tea mix: About 1/2 cup (loose-leaf or in bags), ideally Cha Tra Mue brand for best flavor and color.
- Heavy cream: At least 1 cup; provides fat and luxurious texture.
- Whole milk or half-and-half: 2 cups recommended to balance richness.
- Sweetened condensed milk: 1 (14-ounce) can for sweetness and binding.
- Egg yolks: Optional for a custard base—typically 2 to 6 yolks.
- Sugar: Adjust if not using enough condensed milk or to taste.
- Salt: Small pinch to amplify all flavors.
- Vanilla: 1 teaspoon, to round out the tea’s earthy notes.
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Step-by-Step: Making Thai Iced Tea Ice Cream
Infusing the Tea
Begin by steeping the tea to maximize flavor and color:
- Heat milk and cream in a saucepan until steaming (not boiling).
- Add Thai tea leaves and steep, covered, for 10–20 minutes, depending on intensity desired.
- Strain well through a fine-mesh sieve or cheesecloth to remove tea solids.
Custard Base (Optional but Delicious)
Classic ice creams use a cooked custard for stability and richness. If using eggs:
- Whisk egg yolks, sugar, and salt until pale and thickened.
- Gradually temper egg yolks by whisking in hot tea-infused milk mixture.
- Return to saucepan and cook gently, stirring, until thick enough to coat the back of a spoon (170–175°F).
- Remove from heat, strain again, and chill thoroughly.
Sweetening and Balancing
- Add condensed milk and vanilla to cooled base. Stir until completely blended.
- Taste and adjust: Add more condensed milk if you crave extra sweetness; add a dash more salt to boost flavor complexity.
Chilling and Churning
- Chill ice cream base at least 4 hours or overnight for best results.
- Churn in an ice cream maker according to manufacturer’s instructions (typically 20–25 minutes).
- For a firmer texture, freeze in an airtight container for 2–4 hours before serving.
No-Churn Option
No ice cream maker? No problem! Try this shortcut:
- Whip cold heavy cream to stiff peaks.
- Gently fold in tea-infused condensed milk base.
- Transfer to a loaf pan or freezer-safe container and freeze 6 hours or until solid.
Tips for the Perfect Scoop
- Use the freshest tea for maximum aroma.
- Let your base chill completely—improves churning and flavor development.
- Don’t rush the infusion step—flavor comes from the full steeping period.
- Cover with parchment or plastic wrap to avoid ice crystals during freezing.
- Scoop after 5–10 minutes at room temperature for a creamier texture.
Variations and Top Serving Ideas
- Boba topping: Add cooked tapioca pearls for a Thai tea boba ice cream sundae.
- Mango: Pair with diced fresh or ripe mango for a tropical twist.
- Toasted coconut: Sprinkle on top for extra crunch and aroma.
- Mochi filling: Use the ice cream as a fun filling for homemade mochi.
- Thai tea ice cream sandwiches: Press a scoop between soft cookies or brioche.
Troubleshooting: Common Issues and Solutions
| Problem | Likely Cause | Fix |
|---|---|---|
| Ice cream is icy, not creamy | Too little fat or overcooking base | Use full-fat cream, avoid overcooking. Chill base thoroughly before churning. |
| Weak tea flavor | Under-steeping or too little tea | Steep longer or use more tea leaves; choose quality Thai tea mix. |
| Sugar too subtle or overpowering | Improper condensed milk ratio | Gradually add condensed milk and taste as you go; balance with salt. |
| Strange color | Low-quality tea or missing colorant | Seek authentic Thai tea blends; add a pinch of food coloring if desired. |
Ingredient Sourcing and Substitutions
- Where to buy Thai tea mix:
- Asian supermarkets like Shun Fat, H Mart, or 99 Ranch
- Online retailers (look for “Thai tea mix” or “Cha Tra Mue”)
- Condensed milk: All major grocery stores or Asian markets.
- Vegan options: Use coconut condensed milk and full-fat coconut cream, and a plant-based milk. Omit eggs.
Frequently Asked Questions (FAQ)
Can I make Thai iced tea ice cream without an ice cream maker?
Yes! Whip heavy cream, then fold in the sweetened, tea-infused mixture. Freeze in a loaf pan until firm, about six hours. The result is dense and creamy without churning.
Is there a vegan version?
Absolutely. Swap dairy for plant-based condensed milk and coconut cream. Results are luscious and fragrant, though slightly more icy in texture.
What’s the best store-bought Thai tea blend?
Cha Tra Mue is considered the gold standard, but other brands will work. Make sure the mix is intended for Thai iced tea and has that famous burnt orange color.
How do I intensify tea flavor without over-steeping?
Use more tea leaves or concentrate the brewing (use less liquid), but avoid steeping past 20 minutes, which could lend bitterness.
How long does homemade Thai iced tea ice cream last?
Stored properly in an airtight container, it will last up to two weeks, though best flavor and texture are in the first 3–4 days.
Expert Tips for Success
- Chill your base thoroughly before churning for smaller ice crystals.
- Always strain the tea twice to remove every bit of grit.
- Don’t skip the pinch of salt—it heightens sweetness and aroma.
- For classic street-snack effect, try serving on brioche bread or in ice cream cones.
Traditional Thai Iced Tea Ice Cream Recipe
Ingredients:
- 2 cups whole milk or half-and-half
- 1 cup heavy cream
- 1/2 to 3/4 cup Thai tea mix
- 1 can (14 ounces) sweetened condensed milk
- 2–6 large egg yolks (optional for custard version)
- 1/4 cup granulated sugar (if desired more sweetness)
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- Heat the milk and cream to steaming. Add tea leaves; cover and steep 10–20 minutes.
- Strain with a fine-mesh sieve or cheesecloth. Let cool slightly.
- Whisk egg yolks, sugar, and salt. Temper with hot tea mixture, whisking constantly. Return to saucepan. Cook on medium-low, stirring constantly, 5–10 minutes or until custard coats a spoon (if making custard version).
- Strain again, then chill the mixture fully in the refrigerator.
- Add the condensed milk and vanilla extract. Mix thoroughly and taste for sweetness.
- Churn in an ice cream maker per instructions for 20–25 minutes, or freeze using the no-churn method.
- Transfer to a container, press a layer of plastic wrap directly against the surface, and freeze until scoopable (2–4 hours).
Nutrition Information (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 |
| Fat | 17g |
| Carbohydrates | 34g |
| Protein | 6g |
| Sugar | 28g |
*Values will vary depending on exact ingredients used and serving sizes.
Final Thoughts
Thai iced tea ice cream captures the essence of Southeast Asia in frozen form—a showcase of both culinary technique and the rich vibrancy of Thai street food culture. Whether you’re searching for creamy comfort or a unique dessert for entertaining, this recipe has you covered. Gather your ingredients and savor this cool, sweet tribute to Thailand’s most famous drink.
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