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TSTE® custom teas infuse delicate deliciousness into rich ice cream. Hand-mixing on an elegant TSTE® Himalayan Salt Platter enhances subtle flavors! Pick your favorite or try them all!
From TSTE®For Ginger Creamsicle Ice Cream2 TBS TSTE® Blood Orange Smoothie Herbal Tea3 TBS TSTE® Ginger - Crystallized, finely chopped2 TBS TSTE® Lemon Sugar
For Peppermint Chai Ice Cream2 TBS TSTE® Mint-Chilla Chai-Nilla Tea2 TBS TSTE® Peppermint Patty Sugar½ cup chopped peppermint patties (about 5)
For Very Blueberry Ice Cream2 TBS TSTE® Blueberry Black Tea2 TBS TSTE® Blueberry Sugar1 cup blueberries, halved & crushed
AND…TSTE® Himalayan Salt Platter (available in-store only)1 pint vanilla bean ice cream
FREEZE TSTE® Himalayan Salt Platter for 24 hrs.MAKE a tea concentrate. Brew teas according to label instructions, however, use only ½ cup of water.STRAIN and discard leaves. Chill.MIX tea into pint of ice cream until combined. Freeze until hard.SCOOP ice cream onto TSTE® Himalayan Salt Platter. Use a paddle or large spoon to smash it down.MIX in ginger, candy, or blueberries, respectively.RE-SHAPE for presentation.SERVE immediately in chilled bowls and sprinkle with matching TSTE® sugar.
Yield: 1 pt of ice creamTotal Time: 25 hrsPrep: 10 minsCook: 0 mins
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