What does Thai ice cream taste like?

Thai ice cream, especially Thai Tea Ice Cream, tastes like a creamy, frozen version of Thai iced tea. It combines floral, earthy, and sweet flavors with a subtle bitterness from the black tea. It’s creamy, fragrant, slightly spiced, and deeply satisfying.

What makes Thai ice cream different?

Thai ice cream stands out for its bold flavors, vibrant color, and rich texture. It often incorporates spices like star anise and tamarind found in Thai tea. The use of condensed milk and coconut milk gives it a unique sweetness and body, setting it apart from typical Western-style ice creams.

What cream goes in Thai iced tea?

Traditional Thai iced tea is made with evaporated milk or sweetened condensed milk poured over strongly brewed Thai tea. When adapting it into ice cream, heavy cream and whole milk are used instead to deliver a richer and smoother texture suitable for freezing.

What is Thai ice cream made of?

Thai ice cream is typically made with a custard-style base that includes Thai tea mix, heavy cream, whole milk, egg yolks, granulated sugar, condensed milk, and vanilla extract. Optional ingredients like dark chocolate and coconut oil can be added for texture. The key flavor comes from the Thai tea mix, which contains black tea, star anise, and tamarind.

Thai Tea Ice Cream – The Most Delicious Homemade Dessert (2025)

Description

This Thai Tea Ice Cream is a rich and creamy frozen treat made with a traditional Thai tea base, egg yolks, and sweetened condensed milk. A hint of vanilla and a chocolate drizzle twist make it a unique and indulgent dessert.

Ingredients

Scale

1 ½ cup heavy cream
1 ½ cup whole milk
3 tbsp Thai tea mix
6 egg yolks
¼ cup condensed milk
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp salt
1 oz dark chocolate (optional)
1 tsp coconut oil (optional)

Instructions

Combine heavy cream and whole milk in a large bowl or cup. Heat in the microwave for 1–2 minutes until hot.
Add Thai tea mix and whisk until the liquid turns orange. Let steep for 15 minutes.
Strain the mixture into a saucepan and heat until hot. Then turn off the heat.
In a separate bowl, whisk together egg yolks, condensed milk, and granulated sugar.
Temper the eggs by adding 1/4 cup of the hot cream to the egg mixture and mix well.
Pour the egg mixture into the saucepan with the hot cream.
Add vanilla extract and salt. Turn the heat back on and stir to combine.
Continue heating until the mixture reaches 170°F, using a candy thermometer to check.
Strain the mixture through a fine mesh sieve into a large bowl to remove solids.
Refrigerate the ice cream base for 6–8 hours or overnight.
Pour the chilled base into an ice cream machine and churn for 10–15 minutes.
While churning, melt the dark chocolate and coconut oil together in 20-second microwave intervals until smooth.
After 5 minutes of churning, drizzle the melted chocolate into the machine to create chocolate flecks.
Once the ice cream reaches a texture slightly harder than soft serve, spoon it into a freezer-safe container.
Freeze overnight before serving.

Notes

Let the Thai tea steep long enough to extract full flavor and color.
Tempering the eggs prevents scrambling and ensures a smooth custard.
Chocolate drizzle is optional but adds delightful texture and taste.
Use full-fat dairy for the creamiest texture.

Nutrition

Serving Size: 1/2 cup
Calories: 280
Sugar: 18g
Sodium: 90mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 4g
Cholesterol: 145mg

Keywords: Thai tea ice cream, homemade ice cream, Thai dessert, creamy ice cream, Thai tea recipe