Bigelow Tea has the scoop on the cool, creamy indulgent treat that people all over the world scream for—yep, you guessed it………ice cream! July is National Ice Cream Month, and it’s a perfect time to cool off with a scoop (or two!) of your favorite flavor. (Can you say yum?!)
So how did the celebration of this frosty delight come about? In 1984, President Ronald Reagan issued a proclamation designating July National Ice Cream Month. And this is way cool….he also proclaimed the third Sunday in July National Ice Cream Day, which falls on July 15th this year!
Ice cream is an ideal summertime (or anytime!) treat for people of all ages, and making it at home is easier than you think! There are tons of different ways to enjoy this delightful indulgence! These scrumptious ice cream recipes incorporate the amazing flavors of Bigelow Tea, making them a 2-in-1 super yummy #TeaProudly treat!
Green Tea Lemon Ice Cream![]()
Serve your family this rich and creamy ice cream flavored with Bigelow Green Tea with Lemon and they’re sure to ask for seconds.
Makes 1 1/2 Quarts
Ingredients
- 2 eggs
- ⅔ cups granulated sugar
- 1 ¾ cups milk
- 2 cups heavy cream
- 6 Bigelow Green Tea with Lemon Tea Bags or any variety of Bigelow Green Tea
- Ice Cream Maker
Instructions
In a small saucepan, combine the 6 tea bags and ½ cup of the milk until bubbles are visible; immediately remove from heat and steep for 5 minutes. Strain tea bags, squeezing out all of the remaining liquid. Beat eggs in a medium size bowl. Temper the warm tea/milk mixture with the eggs (meaning add a quarter of the warm tea/milk to the beaten eggs and keep whisking until completely combined). Add sugar and heavy cream. Whisk vigorously until well combined. Follow directions on a commercial ice cream maker. As the ice cream machine is going slowly add the mixture. Time machine for 30 minutes. After this time ice cream will be ready to consume or remove and place in an airtight plastic container and freeze.
Vanilla Caramel Tea-licious Ice Cream Sandwiches![]()
Delicious Vanilla Caramel ice cream sandwiched between two wafers will wow your family or guests.
Makes 24 ice cream sandwiches
Ingredients
- 1 ¾ cups (409mL) whole milk
- 6 Bigelow® Vanilla Caramel Tea Bags*
- 2 cups (500mL) heavy cream
- 2 eggs, beaten
- ⅔ cup (160mL) sugar
- 48 chocolate or vanilla wafers – 2 ½ inches in diameter
Instructions
Requires Ice Cream Maker. In a small saucepan, combine ½ cup milk (reserve remaining milk for later use) and 6 Vanilla Caramel tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags, remove and discard. In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into sauce pan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill. Pour into ice cream maker and follow manufacturer instructions. Place in a plastic container and store in freezer until ready to make sandwiches. To make sandwich: Let ice cream soften slightly, then place a small scoop on flat side of cookie, top with another cookie and press gently. If desired, roll the sides of the sandwiches through rainbow or chocolate sprinkles to coat ice cream. Freeze on a baking sheet for 1 hour; wrap each sandwich in plastic. They will keep in freezer for up to one week.
*This recipe is delicious using any of our Bigelow products. Suggested flavors are: Constant Comment®, Vanilla Chai, French Vanilla, Plantation Mint or Spiced Chai.
Earl Grey Ice Cream![]()
Bigelow Earl Grey Tea adds a distinctive taste to this tea-rriffic ice cream.
Makes 1 quart
Ingredients
- 2 cups half and half
- 2 cups whipping cream
- 8 bags Bigelow Earl Grey Tea
- 1 ⅓ cups sugar
- 2 teaspoons real vanilla extract
- ½ teaspoon salt
Instructions
In 2-quart saucepan combine half and half and whipping cream. Over medium-high heat bring to a low boil (5 minutes). Remove mixture from heat and add 8 tea bags; steep for 5 minutes. Remove bags from cream and squeeze to remove liquid; discard bags. Place tea mixture, sugar, vanilla, and ½ teaspoon salt in mixer bowl; beat on medium speed until sugar dissolves (1 minute). Place in refrigerator; cool completely. Once cool, place tea cream mixture in bowl of ice cream maker; process as directed. Suggestion – top with Earl Grey Milk Chocolate Sauce.
Minty Chocolate Float ![]()
This delicious float made with Bigelow Plantation Mint tea and chocolate tastes like you’re drinking a Girl Scout thin mint cookie.
Serves 6
Ingredients
- 6 Bigelow Plantation Mint® Tea Bags
- 6 cups water
- 3 tablespoons sugar
- 12 tablespoons chocolate syrup
- 1 quart chocolate chip ice cream (or mint chocolate chip)
- 12 tablespoons club soda
Instructions
Place 6 cups boiling water over tea bags in heat-stable container. Let steep 10 minutes. Squeeze and remove tea bags; add sugar and chocolate syrup. Stir until dissolved. Allow tea to cool, then chill in refrigerator for a least ½ hour. To serve, place 1 scoop of ice cream into each glass. Add the tea mixture. Top off by adding 2 tablespoons club soda to each glass. Serve immediately.