Milk Tea Ice Cream (No-churn Boba Black Tea Ice Cream)
This Milk Tea Ice Cream is the creamy + cool + no-bake treat you need this summer. It’s no-churn, so you don’t need an ice cream maker and all you need is heavy cream, black tea, sweetened condensed milk and boba pearls! And the best part is– its super easy to make!
It’s no secret I love making milk tea drinks at home. Milk tea is a delicious drink in it’s own right but when you turn it into ice cream, its heavenly. So creamy, perfectly sweet with the perfect touch of black tea flavor. So, I’m very excited about this Milk Tea Ice Cream recipe! It’s low-tech (no ice cream maker) and low-skill (any one can make it!) and it’s just so yummy. Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
When making traditional ice cream, you usually need egg yolks to create a custard base and will need an ice cream machine, but with no-churn ice cream you get to skip both. There is no cooking required and this recipe is egg-free. You can also play around by adding fresh fruits to the mix. I think any berry would taste great!
Milk tea ice cream
- Heavy whipping cream
- Black tea bags
- Sweetened condensed milk
- Water
- Boba pearls
If you want to try some additional flavor variations you could try adding vanilla extract or almond extract. Almond milk tea is delicious and a popular milk tea option in many tea shops! You can also use different teas to make this, green tea or matcha would be yummy, as would a thai milk tea ice cream! Ooh I might need to try that soon!
How to make bubble tea ice cream at home
Add the boiling water to a large measuring cup with a spout and the tea bags. Allow to steep for 5 minutes then remove bags.
Add the sweetened condensed milk to the hot tea and stir until fully combined.
In the bowl of a stand mixer, fitted with the whisk attachment, add the whipping cream and beat until stiff peaks form. Start out on medium so it doesn’t splash everywhere, then gradually increase to high to finish it off. Don’t over beat.
Add a small amount of whipped cream to the tea mixture and mix until combined, then add this in to the remaining whipped cream. Gently fold until fully combined.
Add the ice cream mixture to a 9 x 5 loaf pan (freezer safe, I LOVE my lodge loaf pan) and freeze for at least 6 hours before enjoying.
When ready to serve, make the boba. I tried making this with prepared boba scattered throughout the ice cream but it really ruins the boba texture so just use it as a topping. Add the tapioca pearls to a small pot and cover with water by about an inch. Bring to a boil over medium heat and then cook until the boba float.
Strain with a fine mesh strainer and enjoy on top of your milk tea ice cream! I really like the strainer I have linked because it has little hooks that helps stabilize it on so many different sized bowls. I use it all the time for boba, quick homemade juices and flavored syrups!
What does milk tea taste like?
There are many varieties and flavors of milk tea so it depends. This milk tea ice cream is made with black tea so it tastes like an extra creamy black milk tea. It’s pretty sweet, super creamy with a slight earthiness from the tea that helps relieve you from the very sweet condensed milk. It’s rich but the tea helps balance things out! There are of course many other flavors of milk tea ranging from fruity to more floral (like earl grey and rose milk tea). But they are always made with milk and are usually pretty sweet. I love using condensed milk but you can also just use sugar and milk.
Tried this dreamy, creamy ice cream recipe?
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More milk tea recipes
Milk Tea Ice Cream (No-churn Boba Ice Cream)
This Milk Tea Ice Cream is the creamy + cool + easy no-bake treat you need this summer. It’s no-churn, so you don’t need an ice cream maker–all you need is heavy cream, black tea, sweetened condensed milk and boba pearls!
- Prep Time: 20
- chill time: 6 hours
- Cook Time: 5
- Total Time: 6 hours 25 minutes
- Yield: about 8 medium-sized scoops 1x
- Category: dessert
- Diet: Gluten Free
Ingredients
- 6 black tea bags
- 1/2 cup boiling water
- 1, 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream
- 1/3 cup boba pearls
Instructions
- Add the tea bags and boiling water to a large measuring cup with a spout. Steep for 5 minutes, then remove the tea bags (press the bags against the side of the cup to release more of the tea!)
- Add the can of sweetened condensed milk to the tea and stir until fully combined.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and beat until stiff peaks form. Start out on medium then increase to high speed.
- Add a small amount of whipped cream to the tea and condensed milk mixture and stir until combined, then add to the remaining whipped cream and gently fold in until fully combined.
- Add the mixture to a 9 x 5 freezer safe loaf pan and freeze for at least 6 hours.
- When ready to serve, place boba pearls in a small pot and cover with water by about an inch. Bring to a boil and cook until the boba float to the top. Strain out the water with a fine mesh sieve.
- Serve homemade ice cream topped with tapioca pearls and enjoy!
