Authentic Thai Tea Ice Cream Recipe – Creamy, Sweet, and Easy

Thai tea is one of the most beloved beverages in Southeast Asia—fragrant, mildly spiced, and sweet with a rich orange hue. Transforming this beloved drink into a dessert results in a magical, creamy treat that captures all its essence. In this detailed guide, we’ll take you step by step through a Thai Tea Ice Cream recipe that’s not only easy to follow but also incredibly indulgent.

This dessert is perfect for tea lovers, summer days, and those wanting a unique twist on homemade ice cream. With simple ingredients and a bit of patience, you can create a frozen delight that is both exotic and comforting.

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🕒 Quick Overview

• Prep Time: 15 minutes

• Active Time: 20 minutes

• Resting Time (Chill + Freeze): 6–8 hours

• Total Time: About 8 hours 30 minutes

• Cuisine: Thai, Asian

• Course: Dessert

• Servings: 6 servings

• Calories: ~310 per serving

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🧂 Ingredients

To create this rich and creamy Thai tea ice cream, you’ll need the following ingredients:

• 2 cups heavy whipping cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 4 tablespoons Thai tea leaves (such as Pantai or ChaTraMue brand)

• 5 large egg yolks

• 1 teaspoon vanilla extract

• A pinch of salt

• Optional: a few drops of orange food coloring (for a vibrant hue like Thai iced tea)

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🍽 Equipment You’ll Need

• Saucepan

• Whisk

• Fine mesh strainer or cheesecloth

• Mixing bowls

• Ice cream maker (or a freezer-safe container if making without machine)

• Rubber spatula

• Thermometer (optional but helpful)

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🧾 Nutrition Information (Per Serving – Approximate)

Note: Nutritional content may vary depending on specific brands used.

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🍧 Instructions: How to Make Thai Tea Ice Cream

Step 1: Steep the Thai Tea

1. In a medium saucepan, heat 1 cup of whole milk over medium heat until just simmering.

2. Turn off the heat and stir in the Thai tea leaves.

3. Let steep for 15 minutes to allow full flavor extraction.

4. Strain through a fine mesh sieve or cheesecloth into a bowl. Press out all the liquid from the leaves.

5. Discard the tea leaves and set the milk aside. If the steeped milk has reduced too much, top up slightly with more milk to maintain 1 cup.

Step 2: Make the Custard Base

1. In a mixing bowl, whisk egg yolks and sugar together until pale and creamy.

2. Reheat the tea-infused milk in the saucepan and slowly pour it into the egg mixture, whisking constantly to temper the eggs.

3. Pour the mixture back into the saucepan. Cook over low to medium heat, stirring constantly with a spatula until it thickens slightly and reaches 170°F (77°C). The custard should coat the back of a spoon.

4. Remove from heat and stir in the heavy cream, vanilla extract, and salt.

5. Add a few drops of orange food coloring, if desired, for the iconic Thai tea color.

Step 3: Chill the Mixture

1. Pour the custard into a bowl and cover with plastic wrap (press it onto the surface to avoid a skin).

2. Refrigerate for at least 4 hours or overnight, until thoroughly chilled.

Step 4: Churn the Ice Cream

1. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).

2. The mixture will thicken and resemble soft serve when ready.

Step 5: Freeze to Firm Up

1. Transfer the churned ice cream to a freezer-safe container.

2. Press parchment or wax paper on top of the surface and close with a lid.

3. Freeze for at least 4 hours or until firm.

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🍨 Optional Toppings & Variations

• Tapioca pearls – for a bubble-tea inspired twist

• Crushed pistachios or almonds – for crunch and richness

• Coconut whipped cream – adds a tropical flair

• Condensed milk drizzle – for extra Thai tea sweetness

• Use coconut milk instead of whole milk for a dairy-free version (substitute accordingly)

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📝 Tips for Perfect Thai Tea Ice Cream

• Use high-quality Thai tea leaves – avoid tea bags for best flavor and color.

• Don’t skip tempering the eggs – this prevents curdling and ensures a smooth custard.

• Chill your base properly before churning – cold custard results in better texture.

• No ice cream maker? Pour the chilled base into a freezer-safe container, stir every hour for 4–5 hours to break up ice crystals until creamy.

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💬 Final Thoughts

This Thai Tea Ice Cream Recipe is a delightful and refreshing dessert that brings the bold, fragrant flavors of Thai iced tea into a cool and creamy format. Whether you’re making it for a dinner party or simply to indulge your taste buds, it offers a unique twist that stands out from your typical vanilla or chocolate scoop.

With just a few essential ingredients and a bit of patience, you’ll end up with an artisanal-quality ice cream that rivals anything from a gourmet shop. It’s a must-try for tea lovers and adventurous dessert enthusiasts alike.