Thai Tea Ice Cream (mini)

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Makes 1 quart

  • 1 1/2 cup whipping cream
  • 1/4 cup Thai tea leaves
  • A pinch of salt
  • 1/2 can sweetened condensed milk (150 ml)
  • 1.5 Tbsp Irish cream liqueur such as Bailey’s (optional)

Optional Topping
3 Tbsp sweetened condensed milk
3 Tbsp evaporated milk


Heat whipping cream in a small pot over medium heat, stirring occasionally, until the cream is steaming. Add tea leaves and a small pinch of salt, and stir just until the cream boils. Remove from heat and steep for 5 minutes (don’t leave it sitting until it cools down or it’ll be really hard to strain!). Strain the cream using a fine mesh strainer into a 2-cup measuring cup*, pressing out as much liquid as you can—you should have about 1 1/4 cup of cream, if you have too little, add more fresh cream until you have 1 1/4 cup; if you have a little more, don’t worry about it. Once the cream is cool enough to go into the fridge, refrigerate for at least 4 hours or until completely cold; I like to do this step 1 day in advance.

*Note: If you don’t have a 2-cup measure, you can strain it into a 1-cup measure and another ¼ cup measure. Just make sure you don’t let the first cup overflow!

While the cream is cooling, make the topping by stirring the evaporated milk and condensed milk together. Refrigerate until ready to use.

Once the cream is chilled completely, whip the cream to soft-peak stage using a stand mixer with a whisk attachment or a hand mixer. (When the beaters start leaving a trail that doesn’t immediately disappear, you’re at soft peaks.) Add condensed milk and the Irish cream liqueur and continue whipping until stiff peaks (when you lift your whisk, the peak that forms maintains its shape).

Transfer the ice cream into a metal container and freeze for 2-3 hours or until solid. Alternatively, put the ice cream in between your favourite cookies to make an ice cream sandwich!

Thai tea ice cream