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No Machine Soft Ice Cream Bars Thai Tea Flavor

A nostalgic treat combining the rich flavors of Thai tea with the creamy texture of homemade ice cream bars, all without special equipment.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours 30 minutes
Servings: 12 bars
Course: Dessert
Cuisine: Thai
Calories: 175
Ingredients Method Notes

Ingredients
  

Tea and Liquid Base
  • 1/2 cup Thai tea leaves Look for quality loose leaves at Asian markets for the best flavor.
  • 1 1/2 cups hot water Use freshly boiled water.
Cream Ingredients
  • 1 can evaporated milk (354 ml) evaporated milk Preferred brand: Carnation for its creamy consistency.
  • 1 can sweetened condensed milk (300 ml) sweetened condensed milk Dairyland has a smooth texture and balanced sweetness.
  • 1 cup whipping cream Ensure it's chilled for easier whipping; recommend the brand Whipping Cream Co. for rich results.
  • 1/4 teaspoon table salt
Thickening Agent
  • 1/4 cup tapioca starch Corn starch can be a good substitute if you can't find tapioca starch.

Method
 

Preparation
  1. Line your molds with parchment paper, using a muffin tin for individual servings.
  2. In a heatproof container, steep the Thai tea leaves in hot water for about 5 minutes. Drain and strain to capture all flavor.
  3. Dissolve the tapioca starch in a few tablespoons of evaporated milk in a small bowl to avoid lumps.
Cooking
  1. In a saucepan, whisk together the dissolved tapioca starch, remaining evaporated milk, sweetened condensed milk, whipping cream, and salt. Heat gently over medium heat, stirring until it bubbles and thickens (5-7 minutes).
  2. Slowly pour in the steeped Thai tea and stir well until fully combined, ensuring the mixture thickly coats the back of a spoon.
Freezing
  1. Pour the mixture into prepared molds, tapping lightly to eliminate air bubbles, and let cool to room temperature.
  2. Cover the molds and freeze for at least 6 hours or overnight.
Serving
  1. To serve, run warm water over the mold's outside to help release the bars, then slice into squares or rectangles.

Notes

Keep bars in an airtight container in the freezer to maintain texture. They last up to a month. Tips include avoiding boiling water for steeping and ensuring thorough mixing for a smooth blend.