Dairy Free Thai Tea Ice Cream
This refreshing dessert delivers rich, vibrant sweetness in every creamy scoop. It is a delightful treat everyone will love.
Equipment
- fine-mesh sieve
- ice cream maker
- loaf pan
Ingredients
- 2 cans (13.5 oz each) Full-Fat Coconut Milk
- 1/2 cup Thai Tea Mix (Loose Leaf)
- 1/3 cup Granulated Sugar
- 1 tbsp Cornstarch
- 1/4 tsp Salt
- 1 can (11.25 oz) Sweetened Condensed Coconut Milk, Divided
- 1 tsp Vanilla Extract
Instructions
- Heat the coconut milk in a medium saucepan over medium heat until steaming but not boiling. Remove from the heat, stir in the Thai tea mix, cover, and let steep for 6 minutes.
- Pour through a fine mesh sieve into a bowl, pressing firmly on the tea leaves with a spoon to squeeze out as much liquid as possible. Discard the leaves and rinse out the saucepan.
- In the clean saucepan, whisk together the sugar, cornstarch, and salt, then whisk in the strained tea coconut milk. Cook over medium heat, whisking constantly, for 4 to 5 minutes, until it simmers and thickens slightly.
- Remove from the heat and whisk in 3/4 cup of the condensed coconut milk and the vanilla. Press plastic wrap onto the surface and refrigerate for at least 6 hours or overnight.
- Pour the chilled base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy.
- Spread one third of the ice cream into a 9x5-inch loaf pan and drizzle with some of the remaining condensed coconut milk. Repeat the layers two more times, then swirl gently with a skewer.
- Cover tightly and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 372kcalCarbohydrates: 37gProtein: 2gFat: 24g