Tea and ice cream chill very well together! Another way to savor the sweet cream followed by a cuppa tea to help increase the antioxidant while still satisfying the dessert craving.
Ice cream is one of my all time favorite things to make year around, partly because brownies are a year around thing so I can’t help but notice some ice cream that needs some company.
I have partnered with Tea Council to bring you a spin on ways to drink tea. I mean ice cream do you really chew or do you kinda drink it after it melts in your mouth? Jus’ sayin’!
A suggestion would be to add crunchy bits of something if you are a texture person, or place a scoop between two of my cookies…which you know by now I ship nationwide so there is NO excuse!
Tip: fold in your whipped cream, you can beat it in but most likely it will deflate. Give this mixture some TLC!
Black Tea Ice Cream
Ingredients
- 4 cups whipped cream
- 1 14-ounce can sweetened condensed milk
- 1/2 vanilla bean
- 3 teaspoons Black tea
Directions
- Steep one cup black tea, chill until at room temperature.
- In a large bowl, fold together whipped cream, milk, vanilla bean, and black tea leaves. Add 1 teaspoon brewed black tea.
- Line a lined loaf pan or cake pan, add your mixture. Freeze for 12-24 hours, uncovered.
- Store in freezer, covered.
