Thai · Dessert
Thai Tea Ice Cream
A lightened spin on the Thai street-cart classic, this no-churn ice cream steeps black tea-style spice and bitterness from cardamom, star anise and instant coffee into a lean milk base, then builds its body from whipped cream, strained yogurt and a scoop of protein powder instead of the usual full-fat condensed-milk flood.
$1
20 minsPrep
5 minsCook
400 minsTotal
EasyLevel
Nutrition per serving
225Calories
10.9gProtein
14.6gFat
16.6gCarbs
10.5gSugar
0.2gFiber
77mgSodium
45mgChol
9gSat Fat
247mgPotassium
185mgCalcium
0.4mgIron
0.6mcgVitamin B12
0.5mgVitamin C
0gPolyol
5gAllulose
0gAlcohol
Goes well with
Chang Beer
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Warm the reduced-fat milk gently with the instant coffee powder, crushed cardamom and star anise until just steaming, then stir in the allulose until dissolved.
2
Remove from heat, cover and steep for 15 minutes to pull out a deep amber colour and bitter-sweet aroma, then strain out the whole spices through a fine sieve.
3
Whisk the condensed milk, strained greek yogurt and whey protein concentrate into the cooled, strained tea base until completely smooth with no lumps of powder.
4
Add a drop or two of orange food colouring to reach the classic pale-orange Thai tea shade, then whisk through.
5
In a separate bowl whip the heavy cream to soft peaks, then gently fold it through the tea base in two additions to keep as much air in as possible.
6
Pour the mixture into popsicle moulds or a small freezer-safe tub, cover and freeze for at least 6 hours or until firm.
7
Scoop into two chilled bowls, 2 scoops each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0 oz0g black pepper
- 4.2 oz120g steeped with tea reduced fat milk
- 0.1 oz2g stirred into hot milk for steeping, stands in for loose Thai tea leaves' bitterness coffee instant powder
- 0 oz1g steeped whole then removed star anise
- 0 oz1g crushed, steeped then removed cardamom
- 0.7 oz20g condensed milk
- 2.1 oz60g full fat, strained greek yogurt
- 1.6 oz45g whipped to soft peaks heavy cream
- 0.4 oz12g vanilla or unflavoured, whisked into cooled milk base whey protein concentrate
- 0.4 oz10g dissolved into warm milk during steeping allulose
- 0 oz1g orange, a few drops food colouring
