Korean · Dessert
Korean Milk Tea Soft Serve
A Korean-style milk tea soft serve that channels the milky, lightly spiced black tea drinks popular across Seoul's dessert cafes, built no-churn with whipped cream folded through a condensed-milk and steeped-tea base so it freezes soft and scoopable without an ice cream machine.
$1
15 minsPrep
5 minsCook
275 minsTotal
EasyLevel
Nutrition per serving
302Calories
3.5gProtein
24.4gFat
17.4gCarbs
17gSugar
0.3gFiber
156mgSodium
73mgChol
15.1gSat Fat
166mgPotassium
132mgCalcium
0.1mgIron
0.3mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Heat the whole milk gently with 2g of loose black tea leaves (or 1 strong tea bag) and the ground cinnamon until just steaming, then remove from heat and steep for 10 minutes for a concentrated milk tea base.
2
Strain the milk through a fine sieve into a bowl, pressing on the leaves to extract all the liquid, then stir in the salt and let cool completely to room temperature, then chill in the fridge for 15 minutes.
3
Whisk the heavy cream in a separate bowl with a hand mixer until it holds soft peaks, about 2-3 minutes.
4
Fold the condensed milk into the chilled milk tea base until fully combined.
5
Gently fold the whipped cream into the milk tea mixture in two additions, keeping as much air in the mixture as possible.
6
Transfer to a small freezer-safe tub, cover with a lid or cling film pressed to the surface, and freeze for at least 4 hours or until firm but scoopable.
7
Let sit at room temperature for 3-5 minutes before scooping into two bowls or cones, 2 scoops per serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 1.2 oz35g steeped with black tea leaves and strained whole milk
- 0 oz1g steeped into the hot milk cinnamon ground
- 0 oz0.5g salt
