London Fog Ice Cream – Creamy, Earl Grey Dream with a Hint of Vanilla
Thank you so much for being here! If you love a cozy cup of Earl Grey with a splash of vanilla and maybe a touch of honey, you’re going to fall hard for this London Fog Ice Cream. It’s creamy, floral, a little mysterious — and surprisingly easy to make at home.
Inspired by the beloved tea latte, this ice cream is both elegant and comforting. Think: early morning fog, a warm mug, and a scoop of heaven in a cone.
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What Is London Fog Ice Cream?
London Fog Ice Cream is a custard-style or no-churn ice cream flavored with Earl Grey tea (black tea with bergamot), vanilla extract or paste, and often a hint of sweetener like honey or maple syrup. It captures the signature taste of a London Fog tea latte — but in frozen form.
Whether you’re an ice cream aficionado or a tea lover looking for something new, this is a surprisingly rich and aromatic dessert that’s perfect all year round.
Why You’ll Love This Recipe
- Creamy and comforting, like a London Fog in ice cream form
- Unique flavor that stands out from typical desserts
- Naturally sweetened (optionally) with honey or maple syrup
- Freezer-friendly and easy to scoop
- Floral, warm, and cozy — like eating a foggy morning in the best way
What Does It Taste Like?
Smooth, floral, and creamy. The Earl Grey tea gives a subtle black tea base with bright citrusy bergamot notes, balanced by the warmth of vanilla. Add in a hint of honey, and you’ve got an ice cream that feels both elegant and nostalgic — like your favorite tea latte made scoopable.
Ingredients
For Custard-Style (Churned) Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 4 large egg yolks
- 3 Earl Grey tea bags (or 2 tbsp loose leaf)
- 1 tbsp vanilla extract or 1 tsp vanilla paste
- Optional: 2 tbsp honey or maple syrup for natural sweetness
For No-Churn Version:
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 3 Earl Grey tea bags
- 1 tbsp vanilla extract or paste
- Optional: 1 tbsp honey for flavor depth
Tools You’ll Need
- Medium saucepan
- Fine mesh strainer
- Whisk or hand mixer
- Ice cream machine (for churned version)
- Loaf pan (for no-churn version)
- Parchment or plastic wrap
- Optional: tea infuser if using loose leaf
Ingredient Swaps & Additions
- Dairy-free: Use full-fat coconut milk and coconut cream for a vegan version
- Maple syrup instead of honey for a fall-friendly vibe
- Add a tiny bit of lemon zest for brightness
- Swirl in honey caramel or shortbread chunks for texture and fun
How to Make London Fog Ice Cream
Custard (Churned) Version:
- Steep the tea:
Heat milk and cream in a saucepan until hot but not boiling. Add tea bags and steep for 10 minutes, then remove. - Make the custard:
Whisk egg yolks and sugar in a bowl. Slowly pour in the hot tea-infused cream while whisking constantly. - Cook and thicken:
Return mixture to the pan and cook over low heat until thick enough to coat the back of a spoon. Stir constantly. - Chill:
Remove from heat, stir in vanilla (and honey, if using), and let cool. Chill in the fridge for at least 4 hours or overnight. - Churn and freeze:
Pour into your ice cream maker and churn according to instructions. Freeze until scoopable.
No-Churn Version:
- Steep the tea:
Heat ½ cup heavy cream and steep tea bags for 10 minutes. Cool completely. - Make the base:
Whip remaining cream to stiff peaks. Fold in sweetened condensed milk, vanilla, cooled tea cream, and honey if using. - Freeze:
Pour into loaf pan, cover, and freeze for 6 hours or overnight until firm.
What to Serve With London Fog Ice Cream
- Crushed shortbread cookies
- A warm chocolate brownie
- Lemon loaf or tea cakes
- A drizzle of honey or lavender syrup
- Espresso for a London Fog affogato!
Tips for the Best Texture & Flavor
- Use high-quality Earl Grey tea — it makes all the difference
- Don’t steep too long or the tea can get bitter
- For custard, don’t boil the eggs — low and slow is key
- Add honey after cooking for better flavor retention
- Let it sit at room temp for 5 minutes before scooping
Storage Instructions
- Freezer: Store in a covered container for up to 2 weeks
- For no-churn: Press plastic wrap directly on top to prevent ice crystals
- Soften before serving for best texture
General Recipe Info
- Prep Time: 20 minutes
- Chill Time: 4–8 hours
- Churn Time: ~20–30 minutes (if using machine)
- Total Time: ~6–8 hours including freezing
- Yield: ~1 quart
- Diet: Vegetarian (vegan option available)
FAQ – London Fog Ice Cream
Can I make this without an ice cream machine?
Yes! The no-churn version is smooth, scoopable, and super easy.
What kind of tea should I use?
Earl Grey with natural bergamot flavoring. Loose-leaf or bagged both work.
Can I use decaf tea?
Absolutely! Use your favorite decaf Earl Grey if avoiding caffeine.
Does it actually taste like tea?
Yes, subtly — but it’s balanced by the vanilla and cream for a smooth flavor.
Conclusion: A Cloud in Every Scoop
London Fog Ice Cream is comfort, elegance, and indulgence all rolled into one chilly scoop. It’s for tea lovers, ice cream fans, and anyone who wants something just a little unexpected — and totally dreamy.
Serve it on its own, in a cone, or with cookies. However you scoop it, this one’s anything but boring!!
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Nutrition (Approx. Per ½ Cup Serving):
- Calories: 230
- Fat: 16g
- Sugar: 18g
- Protein: 3g
- Caffeine: ~15–30mg depending on tea used
London Fog Ice Cream – Creamy, Earl Grey Dream
Ingredients
Equipment
Method
- Heat cream and milk in a saucepan until hot (not boiling). Add Earl Grey tea bags and steep for 10 minutes. Remove bags.
- Whisk egg yolks and sugar in a bowl. Slowly add the steeped cream while whisking constantly.
- Return mixture to pan and cook over low heat, stirring until it thickens enough to coat the back of a spoon. Don’t boil.
- Remove from heat. Stir in vanilla and optional honey. Cool and refrigerate 4+ hours or overnight.
- Churn in an ice cream maker according to instructions. Transfer to container and freeze until firm.
- Steep ½ cup cream with tea bags for 10 minutes. Cool completely. Whip remaining cream to stiff peaks.
- Fold in condensed milk, vanilla, cooled tea cream, and optional honey. Pour into loaf pan and freeze 6+ hours.
