Milk Tea Sherbet Recipe

Updated March 24, 2025

This has more fat than your typical sherbet, but half and half adds welcome richness and milky flavor that tastes just like a cup of milk tea.

Recipe Details

Prep 5 mins

Cook 15 mins

Active 60 mins

Churning/Freezing Time 5 hrs 50 mins

Total 6 hrs 10 mins

Makes 1 generous quart

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Ingredients

Combine corn syrup and water in a heavy saucepan and bring to a boil. Stir in tea leaves, cover, and steep until syrup is dark, flavorful, and slightly bitter, about 10 minutes.
Slowly pour tea syrup through a very fine mesh strainer (such as a tea strainer) into an airtight container. Stir in sugar to dissolve, then half and half and salt to taste. Milk tea should taste strong, and both sweeter and saltier than you would drink on its own. Chill in refrigerator until very cold, 1 to 2 hours.
Churn in ice cream maker according to manufacturer's instructions, then transfer to airtight container and chill in freezer until firm, at least 4 hours.

ice cream maker, fine mesh strainer

Nutrition Facts
Amount per serving
Calories	1353
% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 1473mg	64%
Total Carbohydrate 362g	132%
Dietary Fiber 0g	0%
Total Sugars 362g
Protein 0g
Vitamin C 0mg	0%
Calcium 48mg	4%
Iron 0mg	1%
Potassium 24mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.