Creamy Coconut Chai Ice Cream Recipe: This Non-Dairy Ice Cream Is Scream Worthy Ice Cream Desserts Vegan Middle Eastern Recipes

We don't know about you, but we scream for ice cream – all the time! And in 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. 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
• 2 cans (28 ounces) 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

Helpful Products

• Ice Cream Maker
• Saucepot
• Ice Cream Scoop
• Ice Cream Bowls

Recipe Notes

• To make vegan coconut chai ice cream, use maple syrup or agave nectar instead of honey.

• If you eat the ice cream immediately, it's more like soft serve. Freeze for firmer ice cream.

• Be sure to shake the cans of coconut milk. The coconut water and coconut cream can separate in the can. 

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. 
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. 
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. 

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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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