Waitrose and Partners
No-churn spiced tea ice cream

No-churn spiced tea ice cream

An easy-to-prepare, richly spiced ice cream – grown-up and gorgeous.

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Gluten free
  • Serves8
  • CourseDessert
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Plusinfusing + chilling + freezing


  • 150ml Essential Whole Milk
  • 5 Yorkshire Gold Tea Bags
  • 4 black peppercorns
  • 4 cloves
  • 4 cardamom pods
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp vanilla extract
  • 600ml pot Essential Double Cream
  • 397g can Essential Condensed Milk
  • Cooks’ Ingredients Rose Petals, to serve (optional)


  1. Put the milk and tea bags in a small-medium pan (there should be just enough milk to cover the base) and set over a medium heat. Bring the milk up to steaming, then take off the heat, give the tea bags a stir and press gently to release the flavour. Set aside for 10 minutes.

  2. Meanwhile, put the peppercorns, cloves, cardamom, cinnamon and ginger in a small spice grinder and roughly grind (or pound using a pestle and mortar). Tip into the pan with the tea and milk, add the vanilla with a pinch of salt and pour in the cream. Stir, then set over a medium heat until just under boiling point; take off the heat and set aside to infuse for 1 hour. Pass through a sieve, discarding the spices and tea bags, then chill for at least 2 hours or until completely cold.

  3. Put the chilled, infused cream in a large mixing bowl and add the condensed milk. Use an electric hand mixer to whisk until thick, creamy and almost at soft peaks. Transfer to a freezerproof container (a 900g loaf tin works well), cover the top with baking parchment and freeze for at least 4 hours (ideally overnight) until solid. Remove from the freezer 5 minutes before scooping. Scatter with edible rose petals, if liked, before serving.

Cook’s tip

Touch of anise

Ramp up the flavour even more by adding a few fennel seeds to the spice mix – you’ll get a lovely light aniseed taste.


Typical values per serving when made using specific products in recipe


2,176kJ/ 525kcals



Saturated Fat












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