Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping is the ultra-creamy, no-churn dessert that tastes like your favorite boba shop treat. In just 15 minutes of prep you’ll whip sweetened condensed milk, cold brew Thai tea, and toasted coconut into a silky frozen scoop. The toasty coconut on top adds the perfect crunch. Pair it with my <a href="https://highprotein.gevav.com/2026/04/easy-zesty-lemonade-puppy-chow-recipe.html">Easy Zesty Lemonade Puppy Chow</a> for a summer snack board.
Why You'll Love Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping (No-Churn!)
Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping—no-churn, 5 ingredients, creamy & spiced. Ready tonight, no machine needed!
- No ice-cream machine—just two bowls and a whisk
- Budget-friendly pantry staples (sweetened condensed milk, cream, tea)
- Make-ahead dessert for weeknight dinners or potlucks
- Family-friendly spice level kids love the orange color
Ingredients for Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping (No-Churn!)
Thai tea: Buy the orange Thai tea mix in Asian markets. Sub: 2 black-tea bags + ⅛ tsp ground star anise.Cream: Heavy cream (35% fat) is key for no-churn structure; light cream won’t whip.
- Thai tea: Buy the orange Thai tea mix in Asian markets. Sub: 2 black-tea bags + ⅛ tsp ground star anise.
- Cream: Heavy cream (35% fat) is key for no-churn structure; light cream won’t whip.
Ingredient Note: Full measurements for Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping (No-Churn!) are listed in the printable recipe card below.
How to Make Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping (No-Churn!)
Step 1 — Prep & Preheat
Toast the coconut: In a dry skillet over medium heat stir coconut 3 min until golden. Cool completely.
Step 2 — Cook and Build Flavor
Infuse the milk: Warm ½ cup condensed milk with tea leaves 5 min; strain and chill.
Step 3 — Finish, Taste, and Adjust
Whip the base: Beat cold cream to stiff peaks. Fold in infused milk, remaining condensed milk, vanilla, and salt.
Expert Tips for Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping (No-Churn!)
- Use a metal loaf pan for faster freezing.
- For stronger color, add 1 drop orange food coloring with vanilla.
- Leftover tea? Freeze into ice cubes for iced coffee.
Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping (No-Churn!)
Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping—no-churn, 5 ingredients, creamy & spiced. Ready tonight, no machine needed!
Ingredients
Main Ingredients
- 2 cups cold heavy cream
- 1 can (14 oz) sweetened condensed milk
- 3 tbsp Thai tea leaves (or 2 bags)
- ½ cup unsweetened shredded coconut
Seasonings & Flavor Boosters
- Pinch fine sea salt
- ½ tsp vanilla extract
Optional Toppings
- Extra toasted coconut
- Chopped peanuts or sesame seeds
Instructions
How to Make Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping
- Toast the coconut: In a dry skillet over medium heat stir coconut 3 min until golden. Cool completely.
- Infuse the milk: Warm ½ cup condensed milk with tea leaves 5 min; strain and chill.
- Whip the base: Beat cold cream to stiff peaks. Fold in infused milk, remaining condensed milk, vanilla, and salt.
- Freeze: Spread in loaf pan, sprinkle toasted coconut, freeze 6 hrs or overnight.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Easy Thai Tea Ice Cream Recipe with Toasted Coconut Topping (No-Churn!) FAQs
Yes—freeze up to 1 month.
Black tea + star anise or chai mix.
Press plastic wrap to surface and freeze.
Cream wasn’t cold enough or over-whipped; fold gently.
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Before You Go
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