No-churn Chai Tea Ice Cream With Salted Peanuts

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
4-6 4-6
No-churn Chai Tea Ice Cream With Salted Peanuts
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

Chai Tea, 3 teabags or 3 tablespoons made with 100ml boiling water
  • 400ml whipping cream
  • 2 x 385g cans condensed milk
  • 50g roasted salted peanuts, chopped
  • Edible flowers to decorate

  • Method

  • 1
    Steep the tea leaves in 100ml hot water to make a strong brew. Drain 2/3 of the leaves and keep the remaining in with the brewed tea for additional flavouring.
  • 2
    To make the no-churn ice cream, whip the cream to stiff peaks. Add the condensed milk and fold to combine before stirring in the cold brewed tea evenly. Freeze overnight. Scoop out with a warm ice cream scoop.
  • 3
    Serve with a sprinkle of roasted salted peanuts and finish with a few edible flowers.
  • 4
    Cooks Notes
  • 5
    The ice creams can be made and frozen in the individual Petite Casseroles - just remove 15 minutes before serving and decorate