Vietnamese · Dessert
Vietnamese Milk Tea Ice Cream
A no-churn ice cream built on the Vietnamese café habit of strong black tea cut with sweetened condensed milk, folded with whipped cream and a whisper of cinnamon instead of ice, resting eggless and churn-free in the freezer until scoopably dense.
$1
15 minsPrep
5 minsCook
395 minsTotal
EasyLevel
Nutrition per serving
314Calories
3.7gProtein
24.5gFat
19.7gCarbs
19.3gSugar
0.3gFiber
160mgSodium
74mgChol
15.2gSat Fat
173mgPotassium
138mgCalcium
0.1mgIron
0.3mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Steep 2 strong black tea bags (or 1 tbsp loose black tea) in the warmed whole milk and condensed milk over low heat for 5 minutes, stirring, then strain out the leaves and let the tea-infused condensed milk cool fully to room temperature, then chill for 15 minutes.
2
In a cold bowl, whip the heavy cream with a hand-mixer to soft peaks, about 2-3 minutes.
3
Add the cinnamon and salt to the cooled tea-condensed milk mixture and whisk to combine evenly.
4
Gently fold the whipped cream into the tea mixture in two additions, keeping as much air in the mixture as possible until no streaks remain.
5
Pour into a small loaf tin or freezer-safe tub, smooth the top, and cover with a layer of cling film pressed onto the surface.
6
Freeze for at least 6 hours or until firm, scooping with a warm spoon to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g whipped to soft peaks heavy cream
- 2.3 oz65g steeped with black tea leaves, strained condensed milk
- 0.7 oz20g warmed for steeping whole milk
- 0 oz1g steeped with the tea cinnamon ground
- 0 oz0.5g salt
