A Sweet Teatime Treat in Four Easy Steps: Earl Grey No-Churn Ice Cream

Beat the heat and enjoy the flavors of Earl Grey Tea in a no-churn ice cream in four easy steps! Ideal for a sweet summer teatime treat, no ice cream maker required! You’ll also find a refreshing cold-brew tea and summer tea inspiration from my Tea on Tuesday friends.

Welcome to the August edition of Tea on Tuesdays,

a celebration of all things ‘tea’

on the third Tuesday of the month!

Pam and I are happy to welcome back special guest,

Nancy from Two Trails One Road.

We’re glad you’re here, pour yourself a cuppa or glass of iced tea and join us!

You can find Pam and Nancy’s invitation to tea at the bottom of this post.

This post contains affiliate links. For more information see my disclosure policy. As an Amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you.

 This Earl Grey Ice Cream is a sweet way to beat the heat and cool off while enjoying a teatime treat! Best of all, it uses an easy blender method to whip it up, no ice cream maker required!

I’m a big fan of no-churn ice cream as you don’t need an appliance dedicated for a summer dessert and it couldn’t be simpler. If you’re not familiar with no-churn ice cream, there are two main ingredients: heavy cream and sweetened condensed milk:

🍨 Whipping the heavy cream incorporates air, mimicking what the ice cream maker does while churning. You can use a mixer for this or I discovered an easier method, using the blender.

🍨 Sweetened condensed milk is sweet and condensed as a result of the water in the milk having evaporated, resulting in a creamy and non-icy, ice cream.

You can make this Earl Grey ice cream in just four easy steps:

Steeping, Chilling, Blending, and Freezing.

For steeping, you’ll want to use a good quality Earl Grey Tea blended with the natural essential oils of bergamot for maximum flavor.

I used Harney & Sons Earl Grey Supreme Black Tea  (4.7 out of 5 stars with 3,483 global ratings)

For two cups of cream, you’ll want to use 4 – 6 Earl Grey tea bags (or 2 – 3 tablespoons loose tea). The exact amount can be adjusted based on your preference for tea flavor intensity.

In addition to the sweetened condensed milk and heavy cream (or whipping cream) you’ll also need:

🍨 Pure Vanilla Extract or Homemade Vanilla Extract 

🍨 Kosher Salt (to balance the sweet)

🍨 9 x 5 inch loaf pan *

* The ice cream mixture freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan that’s freezer safe.

To steep:

Heat the heavy cream until it’s hot and steaming, but not boiling (around 170°F to 180°F.)  Remove from the heat and add tea bags or loose tea. Cover pan and let tea steep 20 – 30 minutes. Remove the tea bags and squeeze to remove as much cream as possible from the bags. If using loose tea, strain the infused cream through cheesecloth to catch the loose tea.

Chilling:

Place infused cream in a lidded jar in the refrigerator until thoroughly chilled -> very cold for best whipping. The tea bags will absorb some of the cream as they steep, so you may need to top off your infused cream with some extra heavy cream to equal 2 cups and maintain the right ratio of cream to condensed milk; I had to add an additional 1/3 – 1/2 cup.

Blending:

Process cream in blender until soft peaks form, *20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using spatula, stir in condensed milk, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender as needed.

*Note: If you overblend your heavy cream, you’ll make butter. If you have a high-powered blender, check your cream by visual cues rather than time to prevent overblending.

Freezing:

Pour cream mixture into a metal loaf pan. Press plastic wrap flush against surface of cream mixture to prevent ice crystals from forming. Freeze until firm, at least 6 hours or overnight. The high sugar content in sweetened condensed prevents the ice cream from freezing hard, and gives no-churn ice cream a ‘soft-firm’ texture.

If you’re looking to upgrade your ice cream scoop, this one has 4.8 out of 5 stars with 45,817 global ratings

I’m sharing a cold brew tea to beat the heat from Asheville Tea Company:

Blue Ridge Mountain Mint! ⛰️🌿

The Blue Ridge Mountains of Western North Carolina are near and dear to our hearts and a frequent getaway in the summer to beat the heat.

Asheville Tea Company is approaching the one year anniversary of Hurricane Helene:

On Sept. 27, 2024 our entire community was struck by the devastation of Hurricane Helene. Our facility, a 6,000 sq. ft. building located just east of Biltmore Village, was swept away entirely by the catastrophic flooding of the Swannanoa River. We lost all of our equipment, herbs, inventory and offices.

Blue Ridge Mountain Mint Tea brews blue and is a caffeine-free blend of  Peppermint, Spearmint, Mountain Mint, Blue Butterfly Pea Flower.

Butterfly pea flowers are one of many plants that fall into the category of a pH indicator as the color changes from blue to purple, then pink, when any form of acidity, such as lemon juice, is added.

Each Cold Brew Bag contains three, half-gallon brew bags meant for brewing by the pitcher.

Cold-Brew Iced Tea

Yields: 1/2 gallon

Steep 1/2 oz. tea bag in 1/2 gallon cold water

for 30 minutes or longer depending on taste, refrigerated. Strain.

Optional: To change color from blue to pink, add lemon juice to taste; serve over ice.

Hot-Infused Iced Tea

Yields: 1/2 gallon

Steep 1/2 oz. tea bag in 1/4 gallon boiling water

for 5–7 minutes. Strain; dilute with 1/4 gallon ice or cold water.

Optional: To change color from blue to pink, add lemon juice to taste; serve over ice.

Our tea community stepped in to offer co-manufacturing (making our teas until we could repurchase equipment), to donate herbs & tea for producing our blends, donating time to help us ship packages, and individuals across the nation (and world even) donated dollars and profound words of encouragement. Thanks to the support of family, friends, customers and strangers across the world, we are rebuilding. We are regrowing. And our story continues to brew, one cup at a time.

– Asheville Tea Company

Follow Asheville Tea Company’s journey and purchase teas -> HERE

Where there is Tea, there is Hope. ☕

Gracie China Rose Chintz Teacup and Saucers Set of Four

Gracie China Rose Chintz Porcelain Dessert / Salad Plates Set of 4

Print Recipe

Earl Grey No-Churn Ice Cream

Enjoy the flavors of Earl Grey Tea in a creamy no-churn ice cream. Ideal for a summer teatime treat, no ice cream maker required!

Prep Time25 minutes mins

Cook Time0 minutes mins

chill time + freezer time10 hours hrs

Total Time10 hours hrs 25 minutes mins

Course: Dessert, Teatime Treat

Cuisine: American

Keyword: Earl Grey Tea, heavy cream, no churn ice cream, sweetened condensed milk

Servings: 8 servings

Equipment

• blender
• metal loaf pan

Ingredients

• 14- ounce can sweetened condensed milk
• 2 cups heavy cream plus up to ½ cup more after steeping
• 5 tea bags good quality Earl Grey Tea or 2 – 3 tablespoons of loose tea
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt

Instructions

• Heat the heavy cream until it’s hot and steaming but not boiling (around 170°F to 180°F.) Remove from heat and add tea bags or loose tea. Let tea steep 20 - 30 minutes.
• Remove tea bags and squeeze to remove as much cream as possible from bags. If using loose tea strain the infused cream through cheesecloth to catch the loose tea.
• Place infused cream in lidded jar in refrigerator until thoroughly chilled.
• The tea bags will absorb some of the cream once steeped, so you may need to top off your infused cream with extra heavy cream to equal 2 cups to maintain the right ratio of cream to condensed milk. I needed to add between 1/3 - 1/2 cup.
• Process cold cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 - 15 seconds longer.
• Using spatula, stir in condensed milk, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.
• Pour cream mixture into a metal loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours or overnight. Serve.

Notes

• The exact amount of tea can be adjusted based on your preference for tea flavor intensity. 
• The high sugar content in sweetened condensed prevents the ice cream from freezing hard, and gives this no-churn ice cream a soft-firm texture.
• The ice cream mixture freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan that is freezer safe.
• Overblending your heavy cream will create butter. If you have a high-powered blender, check your cream by visual cues rather than time to prevent overblending
• Alternative method to blender: Use an electric mixer fitted with a whisk attachment to whip your cream on high speed until stiff peaks form, about 2 minutes. Whisk together condensed milk, vanilla, and salt; fold condensed milk mixture into whipped cream; pour into loaf pan.

You’re invited to join Pam and Nancy for tea:

Pam at Everyday Living

Nancy at Two Trails One Road

Find 7 No-Churn Ice Cream Flavors for Summer.

The winner of my anniversary giveaway teacup and copy of Luncheons, Teas & Holiday Celebrations is

Michele M!

Thanks to all who entered. ☕

Thank you for your visit, sharing with:

 Between Naps on the Porch