Three Ingredient No Churn Thai Milk Tea Ice Cream Recipe

This three ingredient no churn Thai milk tea ice cream recipe is as delicious to eat as it is ridiculously easy to make.

All you need is Thai tea leaves, double cream, and condensed milk.

That's it.

The 'hardest' part is making the Thai tea-infused cream, which is about as difficult as making a large cup of tea.

I like to fill empty tea bags with the tea leaves for less mess, but you can also just dump the loose tea leaves straight into the pan with the cream, and then strain with a muslin cloth, tea sock or nut milk bag afterwards.

Even using tea bags, you'll probably still have to pass the cream through a fine sieve to catch any stray leaves that escaped the bags (which can happen if you stir it too roughly). But it's usually just a few leaves that escape, which means much a much easier cleanup operation.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

30g Thai tea leaves (I use ChaTraMue)
600ml double cream
1 can condensed milk (a 397g can), or a little less if you don't like it as sweet

Method:

1. To make the Thai tea-infused cream, divide the Thai tea between a couple of empty teabags (I used three large ones), and drop your DIY Thai teabags into a saucepan.

2. Add the cream, bring to a gentle simmer, and simmer together for 10 minutes, stirring gently.

3. Pass the infused cream through a fine sieve into a heatproof bowl to catch any big tea leaves that might have escaped. Scrape the bottom of the sieve with a clean spoon, give the cream a stir, and cover with clingfilm, making sure the film touches the surface of the cream so it doesn't form a skin.

4. Cool to room temperature before chilling in the fridge for at least three hours. (You can speed this up a bit by sitting the bowl of hot cream in a bigger bowl of ice and water, but make sure no water gets into the cream bowl.)

5. Remove the clingfilm, squeezing any cream that's sticking to it back into the bowl, and whisk until it starts to thicken.

6. Add the condensed milk, and continue to whisk until spoonably thick.

7. Scrape into a freezable container and freeze for at least four hours, but preferably overnight.

8. When you're ready to serve, take your Thai milk tea ice cream out of the freezer for five minutes to soften a little before scooping.

Enjoy, and have fun.