We haven't made ice cream in a while! we tried making it without an ice cream maker to see how it compares to using one. we was surprised by how easy and hassle-free the no-churn method is!
The ice cream turned out pretty good, though we think the texture and flavor are slightly better with an ice cream maker. But dear Lykkers, if you don't have one and don't want to buy one, the no-churn method is definitely worth trying! You only need three ingredients!
<h3> 1. Ingredient for the flavor that you want your ice cream to be</h3>
We decided to make Thai milk tea flavored ice cream using Thai tea leaves. For mango ice cream, just puree fresh mangoes. For cookies 'n' cream, add crushed Oreo cookies. There are endless possibilities!
<h3> 2. Whipping Cream</h3>
After infusing the Thai tea leaves in the cream, we had about 500ml of cream left. If your flavor doesn't need infusion, you can use less cream, around 500ml.
<h3> 3. Condensed Milk</h3>
Adjust the amount of condensed milk based on how sweet you like it. For chocolate ice cream, especially if using dark chocolate, you might want less condensed milk because chocolate is naturally sweet.
<h3>Directions for Thai Tea Ice Cream</h3>
1. Heat the cream until it simmers, stirring constantly to prevent burning. Once simmering, turn off the heat. Add Thai tea leaves to the cream and mix well.
2. Allow the tea leaves to steep in the cream for 5 minutes to infuse the flavor.
3. Strain the cream to remove the tea leaves. Some small specks of tea leaves can remain, which adds a nice appearance to the ice cream.
4. Chill the cream in the freezer for about 1.5 hours until very cold (below 10°C). Cold cream whips up better!
5. Using an electric mixer, whip the chilled cream until stiff peaks form.
6. In a separate bowl, fold a portion of the whipped cream into the condensed milk gently.
7. Add the remaining whipped cream and fold gently until thoroughly combined.
8. Pour the mixture into a container suitable for freezing.
9. Freeze for at least 4 hours or overnight. Homemade ice cream melts faster than commercial types, so enjoy it promptly!
10. Optionally, drizzle condensed milk over the ice cream for extra sweetness before serving.
11. This recipe makes about 1 liter of ice cream, serving approximately 10 scoops.
<b>Cost Comparison:</b>
<b>DIY cost:</b> Approximately $0.75 per scoop
<b>Dine-out cost:</b> Typically $3-4 per scoop
Lykkers, we hope this guide inspires you to try making homemade ice cream with the no-churn method! It's a fun and rewarding experience, offering endless flavor possibilities.
Share your creations with us—whether you try Thai milk tea, mango, or cookies 'n' cream ice cream—and let us know how it turned out! We'd love to hear your thoughts and see your delicious homemade treats. Happy ice cream making!
Thai Tea Ice Cream Recipe (no machine!) - Hot Thai Kitchen!
Video by Pailin's Kitchen
