Thai Tea SemiFreddo


Thai Tea Semifreddo

I’m currently hibernating in air-conditioning because we’re experiencing a horrid heatwave and I hate the sun. My friends think it’s cool to lay out by the pool in a bathing suit and get some sun and I think it’s the most horrifying idea ever. Wrinkles, skin cancer, wrinkles. You just can’t get me to do this ever.

Instead I think a good time is being inside eating slices of semifreddo with the air conditioning blasting in my face while I drink a glass of rosé full of ice cubes. This is fun!

Thai Tea Semifreddo

I’ve been searching for flavors to put in a semifreddo that excited me. I’ve seen a ton of awesome ones on da internets but I wanted to obviously try something different.

I turned to my childhood obsession for inspiration. When I was a kid, I couldn’t go to a Thai restaurant without begging my parents for a Thai iced tea. And I’d drink it in like two seconds because I was obsessed with sugar of all kinds because I was deprived.

Thai Tea Semifreddo

Thai Tea Semifreddo

Thai Tea Semifreddo

This no-custard based semifreddo gets its technique from Nigella Lawson’s very famous no-churn ice cream. Most semifreddos have a cooked custard base, but not this one.

One can of sweetened condensed milk, heavy cream and a bit of thai tea. That’s all you need. It’s glorious, silky smooth, rich and tastes exactly like a thai iced tea—magical.

Thai Tea Semifreddo

Thai Tea Semifreddo

Thai Tea SemiFreddo

0 from 0 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: 8 TO 12


  • 1/2 cup water
  • 3 tablespoons thai tea leaves
  • 2 cups heavy cream
  • 2/3 cup sweetened condensed milk
  • 1/4 teaspoon fine-grain sea salt
  • 2 tablespoons toasted coconut flakes


  • Line a 8 x 4 1/2-inch loaf pan (a 9 x 5-inch would also work but obviously the semifreddo will be a bit more stout) with parchment paper, leaving some extra for overhang. The overhang will help remove the semifreddo after it’s frozen.
  • There are a few different ways you can brew the thai tea leaves. Since they’re really small, I used a chemex. If you have a pour over situation, you can use it. You could also use a drip coffee maker. I placed my thai tea leaves in the filter of my chemex and poured in 1/2 cup of boiling water. When it went through, I poured it out into a measuring cup and ran it through the tea a second time. (I wanted super strong tea.) You should end up with about 1/4 cup of very strong thai tea. Set aside and cool to room temperature.
  • To a stand-up mixer with the whisk attachment (a hand-mixer would also work), pour in the heavy cream, sweetened condensed milk and salt. Beat for until soft peaks form, about 2 to 3 minutes. Make sure not to walk away because this mixture can be over-beaten. When you’re at soft peaks, pour in the thai tea and beat until just combined. Transfer the parchment-lined loaf pan and transfer to the freezer for at least 6 hours, ideally overnight.
  • Allow to stand for about 5 minutes and then remove by lifting up the overhang pieces of parchment. Invert onto a serving board and slice up. Top with a sprinkling of toasted coconut.
Serving: 8g
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  • Reply Corrine September 3, 2015 at 9:49 am

    I made this with a blackcurrant black tea and it was lovely! Thanks for converting me to no-churn ice cream.

  • Reply Carole from Carole's Chatter August 20, 2015 at 9:31 pm

    This is so beautiful. I would love you to stop by Food on Friday: Ice Cream & Sorbets over at Carole’s Chatter to add this to the recipe collection! Cheers!

    PS If you would like to be part of the Food on Friday group, just put a reminder in your calendar each week to check out the new theme or email me if you would like a reminder by email. You can also see the themes coming up in one of the tabs at the top of my home page

  • Reply Gaby Dalkin August 18, 2015 at 7:03 pm

    What an awesome combo! Give me all the frozen treats!! Adding Thai Tea to my list of must-try ASAP!

  • Reply Belinda August 17, 2015 at 3:40 pm

    I’ve never tried Thai iced tea as I can’t eat Thai food. I’m allergic to seafood and they put fish sauce in evvvvvvverything 🙁 Just coming out of the winter haze here so I might give this a go with chai.

  • Reply kathryn @ The Scratch Artist August 17, 2015 at 3:20 pm

    Totally in your camp! Outside, no! Inside with ice cream and wine, yay! Also, l love the color of your Kitchenaid.

  • Reply Sophie MacKenzie August 17, 2015 at 3:01 pm

    I recently had Thai tea Ice Cream for the first time and loved it! I’m so thrilled to give this semifreddo a go <3

  • Reply Deborah @ The Harvest Kitchen August 17, 2015 at 10:07 am

    I love Thai tea! I bet it’s incredible as a Semifreddo! Pinning!

  • Reply Lea August 17, 2015 at 9:52 am

    Oooh… never had thai tea, but I could I do this with any tea, please, right??? I’m thinking cocoa mint mate….OoLaLa…

    • Reply Adrianna Adarme August 17, 2015 at 10:58 am

      I’m sure it would work with other teas, just be sure you’re making it with a tea that’s strong in flavor so the flavor comes through and also be sure to not add more than 1/4 cup of the tea liquid (or else it’ll be a really hard semifreddo)!

      • Reply Lea August 17, 2015 at 11:02 am


  • Reply Michelle @ Hummingbird High August 17, 2015 at 7:48 am

    WOW! I love this. I was obsessed with thai iced tea when I was a kid too. Wait. Maybe I still am. Anyway, did I say that I love this already?

  • Reply Abby @ The Frosted Vegan August 17, 2015 at 6:25 am

    Oh girlfriend, I’m totally in your camp of thinking! I’m pale as eff and I got an epic sunburn from being outside too damn much this weekend, so I’m trading that for wine and desserts, hell yeah.

  • Reply Katrina @ Warm Vanilla Sugar August 17, 2015 at 4:45 am

    This flavour is about to become me new best friend…so delicious.