Thai Tea Ice Cream - Dairy free!

I ♥ Thai Iced Tea.....big time. I mean, first off, there's the gorgeous color. It's like an unbelievable dessert sunset in a glass. A deep, rich burnt orange with a layer of creamy, ivory goodness...condensed milk. Oh my, condensed milk and I go back a long way. Like many, many key lime pies ago! We are off to a good start.

Then there's the elusive flavor of the tea, sweet, herby, milky. Delish. 

My husband, Jay, has been bugging me make a Thai Tea ice cream for a while now. I finally caved. I made a dairy-free one (mainly because I'll find any excuse to put coconut milk in something!) 

p.s. - I had the Thai Tea bags already, you might need to search for those at specialty store or market.

Thai Tea Ice Cream - Dairy free!

2 cans unsweetened coconut milk (full fat)

heaping 1/2 cup of cane sugar

big pinch of salt

4 single bags of Thai tea (about 1/3 cup loose tea)

Shake up coconut milk in cans, then open cans and empty into a medium sauce pan. Whisk well to blend. Add sugar, salt and loose Thai tea. 

Bring to a simmer over medium heat, stirring occasionally. Turn off heat and allow mixture to cool. Pour mixture into a bowl, cover with plastic wrap and place in refrigerator overnight.

The next day, strain the mixture through a fine-mesh strainer and spin in an ice cream maker (I love my bright orange one from Cuisinart!)

Place in a container and freeze until ready to serve.