Non-Dairy Creamy Chai Latte Ice Cream Recipe Is Scream Worthy by Ann Marie G. Halstead

We don't know about you, but we scream for ice cream – all the time! And in spring and summer, we scream even louder. This creamy coconut chai ice cream will delight ice cream lovers, chai lovers and coconut lovers alike. The ice cream cooks up in minutes and is full of warm baking spices – so delish!

Get ready to raid your spice rack or the spice aisle of the grocery store for this chai-flavored coconut ice cream recipe. Here's your shopping list: black teabags, coconut milk, honey, vanilla extract, ground ginger, cinnamon, cardamom, cloves, allspice and salt. The ingredients are quickly blended together on the stovetop and brought to a gentle boil. That's all the cooking you have to do. Cool the mixture and pour it into an ice cream maker.

To change things up, you could add some dark chocolate chips or chopped nuts for a little crunch and texture for this chai latte ice cream recipe. Serve this creamy homemade ice cream for dessert, as a sweet snack on a hot day, or grab a bowl and devour it as you binge watch the latest hot movie or series.

Cuisine: American / Middle Eastern
Prep Time: 15 minutes plus time to cool and process
Cook Time: 5 minutes
Total Time: 20 minutes plus time to cool and process
Servings: 6

Ingredients

• 4 teabags of black tea
• 1 cup boiling water
• 28 ounces (2 cans) coconut milk (not light), shaken
• 3/4 cup honey
• 1 1/2 teaspoons vanilla
• 3/4 teaspoon ground ginger
• 3/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• pinch of salt

Here's how to make it: 

1. Put the teabags into the hot water. Let the tea steep for about 5 minutes. Remove the bags. Use your favorite brand of black tea.
2. Put the coconut milk (shake the cans!) and all the remaining ingredients into a saucepot. Whisk well to combine and bring to a low simmer. Cook for about 1 minute. Remove from the heat and cool completely. To make vegan coconut chai ice cream, use maple syrup or agave nectar instead of honey. Be sure to shake the cans of coconut milk. The coconut water and coconut cream can separate in the can. 
3. Pour the cool mixture into an ice cream maker and process according to manufacturer's directions. Either eat immediately or pour into a container and freeze until ready to serve. If you eat the ice cream immediately, it's more like soft serve. Freeze for firmer ice cream.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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