Swirled No-Churn Thai Tea Ice Cream

Name: Thai Tea Ice Cream
Yield: Makes about 8 cups
Ingredients: 2½ cups heavy cream, divided; ½ cup Thai tea mix (such as Pantai); 1 tsp. vanilla extract; 1⅓ cups sweetened condensed milk (from one 14-oz. can), divided; ½ tsp. kosher salt, divided; ½ cup roasted, salted peanuts, very finely chopped

By Sarah Jampel

July 17, 2019

Photo by Chelsie Craig, food styling by Kat Boytsova

The hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it. Tantalizingly vanilla-y and deeply spiced, it dials back the sweetness of the ice cream. And you’ll go through any leftovers quickly: Brew, pour over ice, and stir in sweetened condensed milk.

Recipe notes

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