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No-Churn Earl Grey Ice Cream

A simple and delicious recipe for No-Churn Earl Grey Ice Cream, with notes of bergamot oil. Creamy and decadent, made without an ice cream maker.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 25 minutes
Servings 12
Calories 125kcal
Author Michelle


  • 5 Earl Grey tea bags
  • 320 ml heavy whipping cream
  • 120 ml condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon culinary bergamot oil


  • Heat cream in a small sauce pot and add the tea bags. Bring cream a gentle simmer, remove from heat and steep the tea bags for 10 minutes. Gently press on the tea bags to extract as much of the tea and transfer to a clean jar to cool completely.
  • Place the tea-infused cream into the fridge overnight.
  • The next day, add the tea-infused cream into a stand mixer bowl and whip until semi-soft peaks.
  • In a bowl, mix together the condensed milk, vanilla extract and bergamot oil.
  • Take about ⅓rd of the whipped cream and fold it into the condensed milk mixture using a spatula. Continue to fold in the rest of the cream until incorporated.
  • Give it a couple more whisks until stiff peaks.
  • Transfer to a clean jar and freeze for at least 6 hours.


Note: Colour and flavour of the ice cream will intensify overnight.
Do not use essential bergamot oil. Use a culinary/edible food-safe bergamot oil for baking. 


Calories: 125kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 23mg | Potassium: 58mg | Sugar: 6g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg