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Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping (No-Churn!)

Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping (No-Churn!)

Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping—no-churn, 5 ingredients, creamy & spiced. Ready tonight, no machine needed!
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Prep Time 15 minutes
Cook Time 5 minutes
Freezing Time 6 hours
Total Time 6 hours 20 minutes
Course Desserts
Cuisine Thai-American
Servings 8 servings
Calories 285 kcal

Equipment

  • skillet
  • loaf pan

Ingredients
  

Main Ingredients

  • 2 cups cold heavy cream
  • 1 can sweetened condensed milk (14 oz)
  • 3 tablespoon Thai tea leaves (or 2 bags)
  • ½ cup unsweetened shredded coconut

Seasonings & Flavor Boosters

  • 1 pinch fine sea salt
  • ½ teaspoon vanilla extract

Optional Toppings

  • Extra toasted coconut
  • Chopped peanuts or sesame seeds

Instructions
 

How to Make Easy Thai Tea Ice Cream

  • Toast the coconut: In a dry skillet over medium heat stir coconut 3 min until golden. Cool completely.
  • Infuse the milk: Warm ½ cup condensed milk with tea leaves 5 min; strain and chill.
  • Whip the base: Beat cold cream to stiff peaks. Fold in infused milk, remaining condensed milk, vanilla, and salt.
  • Freeze: Spread in loaf pan, sprinkle toasted coconut, freeze 6 hrs or overnight.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 23gProtein: 3gFat: 21gSodium: 75mgFiber: 1g
Keyword Creamy Ice Cream, dessert recipe, Easy Thai Tea Ice Cream, No-Churn Ice Cream, Toasted Coconut Topping
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