Thai Iced Tea Rolled Ice Cream
Silky condensed-milk ice cream infused with strong brewed tea, frozen on a metal plate and rolled into elegant spirals. Serve immediately with crushed peanuts and a drizzle of sweetened condensed milk.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 5g
Ingredients
- 1 cup strong black tea (brewed and cooled)
- ¾ cup sweetened condensed milk
- ½ cup heavy cream
- ¼ cup whole milk
- ½ tsp vanilla extract
- ⅛ tsp salt
- ¼ cup roasted peanuts (crushed), plus extra sweetened condensed milk for serving
Instructions
- 1
Brew strong tea (loose leaf or 2 bags, steeped 5 minutes). Strain and cool completely, about 10 minutes.
- 2
Whisk together cooled tea, condensed milk, heavy cream, whole milk, vanilla, and salt until smooth.
- 3
Pour mixture into a shallow metal baking pan (8x8 or 9x9 inch). Cover tightly with plastic wrap.
- 4
Freeze 30 minutes, then scrape the frozen edges into the center with a fork, stirring to break up ice crystals.
- 5
Repeat scraping every 10 minutes (3–4 more times) until mixture is thick, creamy, and looks like soft-serve, ~35–40 minutes total.
- 6
Working quickly, use an offset spatula or bench scraper to spread a thin layer across the pan.
- 7
Let set 2 minutes, then roll tightly with the spatula into a spiral. Slide onto a plate and serve immediately.
- 8
Top with crushed peanuts and drizzle with extra sweetened condensed milk.
Tools you’ll need
- saucepan or kettle
- 8x8 or 9x9 inch shallow metal baking pan
- plastic wrap
- fork
- offset spatula or bench scraper
- measuring cups and spoons
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