FREE SHIPPING to the U.S. on any personalized Sips by Box

No-Churn Black Tea Ice Cream

tea ice cream

Who knew tea and ice cream could make such a spectacular combination? If you're a tea lover with a sweet tooth, this cool treat is a match made in heaven. The base of the ice cream is black tea-infused heavy whipping cream. Kiss boring goodbye and whip up a batch of this simple, creamy, and perfectly sweet black tea ice cream for dessert...or any time of day ;)

Black Tea Ice Cream

Sips by Original Recipe

Makes 1 1/2 quarts


  • 2 tbsp your favorite loose leaf black tea
  • 2 cups heavy whipping cream
  • 1 (14 oz.) can sweetened condensed milk, chilled
  • 1/2 tsp vanilla extract
  • Mix-ins/toppings (optional)


First, place your electric mixer's beaters or stand mixer's whisk attachment in the freezer to chill.

Cold steep the tea leaves in the heavy cream. Stir the tea leaves into the cream, cover, and refrigerate for 8-12 hours (overnight). Once the leaves have been adequately steeped, strain the cream and press firmly on the solids to extract as much infused liquid as possible into the cream. 

Remove the beaters or whisk attachment from the freezer and immediately begin whipping the black tea-infused cream while it is still cold. Whip for about 90 seconds, or until the cream forms stiff peaks. Be careful that you don't over-whip the cream or it will become grainy.

Next, on low speed, incorporate the condensed milk, vanilla extract, and any desired mix-ins into the whipped cream until everything is just well combined. Be sure not to over-beat. 

Pour the mixture into a resealable, airtight container. Cover the surface with plastic wrap and push the plastic wrap down so that it touches the entire surface of the mixture. This is to ensure that the ice cream doesn't form an icy top layer while it is freezing. Seal the container and freeze for at least 6 hours, or until firm. Scoop the ice cream into a bowl and top with your favorite toppings. Enjoy!




Leave a comment

Please note, comments must be approved before they are published