A no-churn Earl Grey chocolate chip ice cream.

A no-churn Earl-Grey ice cream loosely based on this recipe and inspired by Smitten‘s Earl Grey chocolate chip ice cream.

The amount of cream to condensed milk can be calibrated depending on desired sweetness and firmness. I found the original recipe’s ratio to be a bit too sweet, and set too softly for my tastes, hence the very different proportions.


  • 3.5 US cups whipping cream
  • 1 can sweetened condensed milk
  • 6 heaping Tbsps Earl Grey tea
  • 4 Tbsp chocolate shavings
  • 1 tsp vanilla extract (optional)


  1. Combine the tea leaves with the cream and barely simmer for 5 minutes. let cool and refrigerate until well-chilled.
  2. Strain cream into a well-chilled bowl sitting in an ice bath.
  3. Whip the cream until peaks form.
  4. Fold condensed milk and chocolate shavings (and vanilla, if adding) into the cream.
  5. Set in freezer for at least 6 hours, or until frozen.

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