No-churn spiced tea ice cream

18th July 2024

No-churn ice cream infused with warm spices and aromatic tea

The perfect ending to end any dinner party, this no-churn spiced tea ice cream is rich, creamy and comforting, perfect alongside a shortbread biscuit or wafer. Featuring a subtle tea flavour combined with warming spices- get ready to discover your new favourite ice cream flavour!

 

No-churn spiced tea ice cream

 

What is the difference between churned and no-churned ice cream?

Both methods produce very similar results but rely on slightly different ingredients and techniques.

Let’s start with churned ice cream, as this is probably the kind you’re most familiar with. All shop-bought ice creams will use this method as it works best on an industrial scale. A sweet base of double cream, milk, egg yolk, and a thickening agent like cornstarch is created to make this. Then, it’s put into a churning device in a freezing environment where it’s continuously stirred. This incorporates air and prevents large ice crystals from forming, giving the ice cream that lovely, silky-smooth texture we all love.

With no churn, it fundamentally only has two ingredients: condensed milk and double cream. It works like it says on the tin: you whip the two together, incorporating air to make it nice and smooth, before placing it in the freezer! No sugar or thickening agent is needed as the condensed milk does this all.

In this recipe, we add flavouring like tea and spices to give this ice cream an irresistible, unique taste. Let’s get cracking!

Ingredients:

Method:

  1. Pour the milk into a medium-sized saucepan and add the tea leaves.
  2. Turn on the heat and wait until the milk is steaming.
  3. Remove from the heat, stir, and set aside for 10 minutes.
  4. Add the Turkish drinking spice, vanilla extract and cream to the saucepan and stir.
  5. Place on heat until just boiling, take off and set aside to cool for 1 hour.
  6. Sieve the mixture to remove the tea leaves and any chunky bits of spice, and chill for at least 2 hours until completely cool.
  7. Add the condensed milk and mix until thick, creamy and almost at soft peaks. If it doesn’t thicken, freeze for 30 minutes and whisk again!
  8. Transfer to a freezer-proof container (a loaf tin works well) and cover with greaseproof paper.
  9. Freeze for at least 4 hours, or ideally overnight.
  10. Remove from the freezer for 5 minutes before scooping & enjoy!

The best loose-leaf tea for this recipe? Check this out!

Two Chimps Breakfast Tea!

Chris

Chris

Marketing Creative

Meet the chimp behind this article!
Chris is an experienced digital marketer with 15-years’ professional experience and a degree in Journalism from the University of Lincoln. Chris joined Two Chimps in 2025 after spells working both locally and in Manchester.

What Chris does outside of the treehouse:
Chris is from Oakham and lives just a 5-minute walk from the Roastery. He is married to Zoe and has two children, Millie and Oliver. In his spare time, Chris is captain of Wakerley and Barrowden Cricket Club, a Manchester United season ticket holder and a keen runner.

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