Thai Tea Ice Cream (no egg) – ไอศครีมชาไทย

For some reasons, when we make ice cream with mixture containing egg – it comes out smelling really eggy.

So now, as much as possible, we try to make ice cream without adding any eggs.

This is one of our favourites!


Serves: 3-4

What you need

  • Ice cream machine
  • 1 cup full-fat milk
  • 1 cup double cream
  • 4 Tbsp Thai tea mix (Number one brand, with thumb up logo on the bag)
  • 75 g caster sugar
  • a pinch of salt

How to put this together

  1. Make sure your ice cream bowl has enough time in the freezer (according to manufacturer’s instruction) – we keep ours in the freezer always.
  2. Over medium heat, mix together all the ingredients in a pot
  3. When the mixture starts to foam, just before it boils, take off the heat. IMPORTANT: do NOT let it boil!
  4. Leave to cool (or put the pot over ice bath)
  5. Once cool down enough, put in the fridge for 3-4 hours
  6. Churn in ice cream maker until it reaches the desired consistency (ours take 15-20 mins)
  7. Serve immediately, or transfer to a container and put back in the freezer