Thai Tea Oreo® Ice Cream recipe

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Ingredients

1 cup heavy whipping cream
2 cups half-and-half, divided
1 cup milk
¼ cup powdered Thai tea mix, or to taste
1 egg, beaten
1 (14 ounce) can sweetened condensed milk
⅛ teaspoon vanilla extract
12 chocolate sandwich cookies (such as Oreo®), crushed

Nutrition Info

292.9 calories
carbohydrate: 29.1 g
cholesterol: 70.3 mg
fat: 17.6 g
fiber: 0.3 g
protein: 5.9 g
saturatedFat: 10 g
servingSize: -
sodium: 128 mg
sugar: 23.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat heavy cream, 1 cup half-and-half, and milk in a saucepan over medium heat until it begins to simmer, about 10 minutes, stir in Thai tea mix and bring to a boil. Reduce heat to low, simmer 5 minutes, or up to 10 minutes for more tea flavor.

  2. Whisk about 1/4 cup cream mixture, a teaspoon at a time, into beaten egg, whisk beaten egg mixture into cream mixture in saucepan and cook until slightly thickened, about 1 minute. Strain cream mixture through a cheesecloth-lined sieve, discard tea leaves.

  3. Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into cream mixture until well blended, cover and chill for at least 6 hours or overnight.

  4. Freeze cream mixture in ice cream maker according to manufacturer's instructions. When ice cream is semi-solid, churn in 3/4 of the crushed chocolate sandwich cookies, continue to churn until ice cream is desired consistency, then fold in remaining cookies. Serve immediately or freeze for several hours for a harder ice cream.

Recipe Yield

6 cups

Recipe Note

It may sound like a shocker, but these two flavors meld together to make a sweet, yet subtle, frozen version of the well-known treat!

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