Ingredients
Equipment
Method
Step-by-Step Instructions
- Infuse the Thai tea mix with whole milk and half of the heavy cream over medium-low heat until steaming, about 5-7 minutes.
- Strain the mixture into a large bowl, discarding tea leaves and allowing to cool.
- Whisk in sweetened condensed milk and vanilla extract until smooth.
- Whip remaining heavy cream until stiff peaks form, about 3-5 minutes.
- Fold the whipped cream into the tea mixture in batches until combined.
- Pour into a freezer-safe container, cover tightly, and freeze for at least 8 hours or overnight.
- Before serving, let it sit at room temperature for 10-15 minutes for easier scooping and garnish with coconut flakes if desired.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 2 weeks, or freeze for best texture up to 2 months.