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
Units
Scale
- 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!