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Rich Thai Ice Cream Cubes – No Machine Needed!
Your love for Thai iced tea just got better! This no-machine ice cream is packed with tea flavour (using ChaTraMue Thai Tea) and melts in your mouth. Make them ahead of time and impress your friends and family.
Prep Time 10 minutes
Cook Time 15 minutes
Freeze 6 hours
Total Time 6 hours 25 minutes
Servings 8


  • Loaf pan 9×5"
  • Stove top pot with lid
  • Strainer for tea leaves
  • spatula
  • Parchment paper
  • Mixing bowls
  • Heat-proof cup
  • Teaspoons
  • Measuring cup


  • 3/4 Cup Chatramue Thai Tea (red label)
  • 1.5 Cup Hot water
  • 1/4 Cup Tapioca starch
  • 1 Can Evaporated milk
  • 1 Can Condense milk
  • 1 Cup Whipping cream
  • 1/4 tsp Table Salt (Just under 1/4 tsp)


  • Prepare your pan by adding a drizzle of oil and spread it evenly. Place the parchment paper on securely and set aside. Make sure to leave a bit of paper hanging off the side of the pan for easier removal.
  • Bring the water to a boil and remove it from the heat. Stir in the Thai tea leaves and ensure all the leaves are submerged. Steep the tea for 7 minutes.
    3/4 Cup Chatramue Thai Tea (red label)
  • Strain the tea in a heat-proof cup and allow the tea dust to settle (about 1 minute).
  • In a small bowl, create a slurry by mixing the tapioca starch with 1/3 of the evaporated milk. Mix well until there are no lumps and set side.
  • In the pot, pour in the slurry mixture and the remainder of the evaporated milk. In the same pot, pour in a whole can of condense milk, whipping cream and salt.
  • While holding the strainer over the pot (with the cream mixture), gently pour in the Thai tea. Hold back any tea grounds that may have settled and discard.
  • Stir the mixture to combined all the ingredients. Turn on the stove to medium heat and continue to stir the mixture with a spatula.
  • Keep stirring the ice cream mixture until small bubbles begin to form and the mixture has become very thick.
  • Remove the pot from the heat and pour the ice cream mix into the prepared pan. Let it rest until it has reached room temperature.
  • Freeze the ice cream for at least 6 hours. Run a knife along the edges of the pan to release the ice cream and set it on a cutting board, and cut the ice cream into desired squares.
  • Grab a few forks, and get ready to serve!


This recipe is adopted from Pailin Chongchitnant over at hot thai kitchen! We love how they turned a tea staple into a dense and creamy treat! 

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