Heat the milk in a small saucepan over medium heat, swirling the pan occasionally to help prevent scorching, until steaming, about 2 minutes. Off the heat, immerse the tea bags in the milk and steep for 4 minutes. Remove the tea bags, squeeze as much liquid as possible back into the pan, and discard them. Cool the milk to room teperature, cover, and refrigerate for at least 30 minutes.
Place the tea-infused milk, vanilla, ice cream, and sorbet in a blender and pulse several times to begin breaking up the ice cream and sorbet. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Serve immediately.
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (40%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 2mg||1 %|
|Sodium 8.2mg||0 %|
|Potassium 30.6mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.1g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 15
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