Swirled No-Churn Thai Tea Ice Cream

Name: Thai Tea Ice Cream
Yield: Makes about 8 cups
Ingredients: 2½ cups heavy cream, divided; ½ cup Thai tea mix (such as Pantai); 1 tsp. vanilla extract; 1⅓ cups sweetened condensed milk (from one 14-oz. can), divided; ½ tsp. kosher salt, divided; ½ cup roasted, salted peanuts, very finely chopped

By Sarah Jampel

July 17, 2019

Photo by Chelsie Craig, food styling by Kat Boytsova

The hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it. Tantalizingly vanilla-y and deeply spiced, it dials back the sweetness of the ice cream. And you’ll go through any leftovers quickly: Brew, pour over ice, and stir in sweetened condensed milk.

Recipe notes

Pumpkin Tiramisu

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

Double-Chocolate Flourless Brownies

Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.

Candied Purple Sweet Potatoes

Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.

Pecan Cake

This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.

Pumpkin Mochi Crumb Cake

Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.

Dark Chocolate Flax Bark

Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.

Grilled Pound Cake Sundae With Raspberries

This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.