Thai Iced Tea Ice-cream (without ice-cream maker)

I have been on a Thai Iced Tea craze since my trip to Chiangmai. We had a half day off on the eve of Deepavali and I rushed to Raffles Place to have my favourite Thai Iced Tea and Shibuya Honey Thick Toast at Nam Nam's. I was sorely disappointed to be told that the Thick Toast was sold out!!

After making the Thai Iced Tea cake 2 weeks backs, I came across a You-tube video showing a Thai Iced Tea Ice-cream. It is pretty similar to the ice-cream recipe that I have shared previously. Just 2 ingredients and the addition of the flavour of your choice. I couldn't wait for the weekend to try the recipe. The additional step in this recipe is that you will need to infuse the Thai Tea into the whipping cream and let it chill overnight in the fridge before whipping the cream.

Thai Iced Tea Ice-cream 

2.5 cups whipping cream
6 tbsp Thai Iced Tea Mix
1 cup condensed milk

1) Heat the whipping cream and add in the Thai Ice Tea mix.

2) Stir well and let the cream come to a gentle boil (do watch the cream carefully as it boils over easily)

3) Turn off the fire and let the tea steep for about 5 minutes and then strain the mixture. Do not let it steep too long as the cream will thicken and make it difficult to strain. You should have about 2 cups of tea infused cream.

4) Cool the mixture and chill overnight in the fridge. Chill the condensed milk overnight too.
5)  Beat the chilled cream till soft peaks using a cake mixer.
6) Add in the condensed milk and whipped till stiff peaks.

7) Transfer the mixture into a container and freeze for at least 4 hours before serving.

8) You may drizzle some condensed milk on the ice-cream if you like.

I love the flavour of the Thai Tea which came out rather strong in the ice-cream. The combination of Thai Iced Tea and condensed milk is a perfect match. A lovely treat on a hot day! Stay tuned as I experiment with more Thai iced tea flavoured desserts.

Thai Iced Tea Cake

The last 2 months have been hectic! I have been so busy with work and holidays that I haven't really tried new recipes. Since my last post, I have travelled to Chiangmai and my 2nd home, Shanghai. It's due to my trip to Chiangmai and also discussion with 2 colleagues that I have decided to try making Thai Ice Tea Cake for a colleague's birthday tomorrow.

It was a lovely girls' trip to Chiangmai with my mum and sis in September. We stumbled upon a nice cafe for lunch and tea. It was at this cafe that I bought my Thai Iced Tea mix. The cafe had a colonial house feel and the food had infused tea into some Thai dishes. My fish dish had a lovely tea sauce that was drizzled on it. I bought some tea leaves from the cafe to take home but didn't get a chance to try the Thai Iced Tea mix yet as some crisis came up at work and I was rushing to finish up before my Shanghai trip.

Last Friday, I was having a discussion with colleagues on what to bake for the birthday celebration tomorrow. A chocolate cake seems too common and a few colleagues don't appreciate carrot cakes. One colleague suggest Earl Grey tea as the birthday girl loves tea and I wondered if I should try making Thai Iced Tea cake since I have the mix at home. Both colleagues agreed that it's a wonderful idea since she had worked in Thailand a few years back and had fond memories of the place. I googled around for recipes and found a few links which has made use of this recipe.

Thai Iced Tea Cake (8" round cake) (recipe from here with modifications)


2 cups milk
3/4 cup condensed milk
3/4 cup Thai Iced Tea mix
3 cups cake flour
3 tsp baking soda
3/4 tsp salt
11/2 cup sugar
3 sticks unsalted butter
6 eggs

1) Bring the milk, condensed milk and Thai Iced Tea mix to a simmer and let it steep for at least 30 minutes. You will need 3/4 cups of this mixture for the cake

2) Pre-heat oven at 175 deg C.
3) Beat the butter and sugar together till pale and fluffy.

4) Add in the eggs one at the time and mix well

5) Sieve the flour, baking soda and salt together.
6) Alternate adding flour and tea mix into the batter and mix well.

7) Pour into 2 8" lined cake tins.

 8) Bake for about 45-50 minutes till the cake is cooked.

9) Cool the cakes before decorating

Thai Ice Tea Cream Cheese Frosting

1/2 cup tea and milk mixture from above
500g cream cheese
250g butter
13/4 cup icing sugar (more if desired)

1) Cream the cream cheese and butter together till smooth.
2) Add the tea and milk mixture slowly and mix well
3) Add the icing sugar and mix well.
4) Decorate as desired.