Milky Tea Ice Cream - For tea lovers and ice cream lovers alike. Silky ice cream with a subtle touch of black tea. | foxeslovelemons.com

Other than the occasional cardamom tea latte, I’m not much of a tea drinker, since my day revolves around numerous cups of hot and cold coffee (and ice cream + coffee, ala affogato coffee). Still, the tea was too nice to let go to waste.

Since no food is better suited to a hot Michigan summer than ice cream (hello, banana pancake ice cream and blueberry cheesecake ice cream), I decided to use some tea bags to flavor homemade ice cream.

The result is a creamy and rich vanilla-based ice cream that is lightly flavored with tea.

And not gonna lie, this whole situation could be even more improved by serving it in a brownie bowl, or on top of malted waffles.

Milky Tea Ice Cream - For tea lovers and ice cream lovers alike. Silky ice cream with a subtle touch of black tea. | foxeslovelemons.com
Milky Tea Ice Cream - For tea lovers and ice cream lovers alike. Silky ice cream with a subtle touch of black tea. | foxeslovelemons.com

Milky Tea Ice Cream

Tea bags are the perfect way to create really fun homemade ice cream flavors!
5 from 4 ratings

Ingredients

  • 3 cups heavy cream
  • 1 ½ cups whole milk
  • 8 Joseph Wesley Great Lakes Blend Black Tea bags
  • 1 cup + 2 tablespoons granulated sugar
  • 1 ½ tablespoons vanilla extract
  • Lush Nuts Coconut Lavender Handcrafted Almonds chopped, for garnish

Instructions

  • Place cream, milk and tea bags in medium saucepot; heat over medium-high heat 8 to 10 minutes or until just simmering (do not let come to a full boil), stirring occasionally. Remove from heat; let stand 5 minutes, stirring occasionally. Remove and discard tea bags.
  • Place milk mixture and sugar in mixing bowl; mix on medium-low speed 2 minutes or until sugar is dissolved. Stir in vanilla. Cover with plastic wrap; chill completely (I recommend overnight).
  • Pour milk mixture into ice cream machine and freeze according to instructions for machine (mine took about 25 minutes). Transfer ice cream to freezer to harden completely (at least 4 hours). Serve garnished with chopped almonds.
Serving: 0.5cup, Calories: 255kcal, Carbohydrates: 19g, Protein: 2g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 61mg, Sodium: 24mg, Potassium: 90mg, Sugar: 19g, Vitamin A: 792IU, Vitamin C: 0.3mg, Calcium: 66mg, Iron: 0.1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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