Infused with vanilla, black tea, and my five-minutemasalachai spice mix, this cool and creamy chaiice cream recipe is super easy to make and so decadent.
Since I’m dairy-free right now as part of myhealing journey, it doesn’t incorporate traditional ingredients like heavy cream and whole milk. You’d never guess that by tasting it, though – it’s got the smooth, scoopable, rich texture of real deal ice cream.
Also, once you make a batch of chai spice mix for your recipe, you’ve got the base ingredient for all sorts of other yumminess.
Here are some more ways to use it:
- Baked into chewy chai spice cookies
- Stirred into avanilla chai latte, hot masala or iced chai drink
- Blended into a breakfast smoothie
- Swapped for cinnamon inthese dried apple chips
- Sprinkled over oatmeal
- Dusted overhomemade marshmallows
- Blended into acreamy nighttime moon milk(Swap out the black tea for a chamomile tea bag and addashwagandha root)
- Sprinkled overcrispy gluten-free waffles
- Packed into a cute jar to give as a thoughtfulhomemade gift
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4.67 from 9 votes
Spiced Vanilla Chai Ice Cream Recipe (Dairy-Free)
Infused with vanilla, black tea, and my five-minutemasalachai spice mix, this dairy-free chai ice cream recipe has the smooth, scoopable, rich texture of real deal ice cream.
Makes approximately 4 cups.
Course Dessert
Keyword dairy-free
Prep Time 25 minutes minutes
Resting Time 2 hours hours
Total Time 2 hours hours 25 minutes minutes
Servings 8
Calories 405kcal
Author Heather Dessinger
Ingredients
- 1½ cups raw cashews
- 2¾ cup full fat coconut milk
- 1 cup maple syrup
- 5 tsp vanilla extract (how to make vanilla extract)
- 8 organic black tea bags
- 1 tbsp homemade chai spice mix
Instructions
Place the cashews in a heat resistant bowl. Bring 4 cups of water to a boil and pour it over the cashews.
Bring the coconut milk to a boil, then remove the pot from heat and add in the tea bags. Cover the pot and allow the tea to infuse for two hours while the cashews soak.
See AlsoEasy Lemon Sorbet RecipeWhen the cashews have soaked for two hours, It's time to prepare your ice cream base. Pour them into a strainer and then add the strained cashews to your blender container. Remove the tea bags from the coconut milk and add the liquid to the blender.
Add all the remaining ingredients (maple syrup, vanilla extract and chai spice mix) to the blender container. If you're using a high-speed blender, blend the mixture on high for about 2 minutes. If you're using a regular blender, blend for 3-4 minutes to make sure it's smooth.
The ice cream mixture will become warm during the blending process, so when you're finished put it in the fridge to chill for about 30-45 minutes. I leave mine in the blender container.
When the ice cream base has chilled, pour it into your ice cream maker and churn according to your manufacturer's instructions.
When the ice cream is ready it should have a soft serve consistency. You can eat it right away, or if you prefer a firmer consistency transfer it into an airtight container and place in the freezer for 2-4 hours. I like to use aglass loaf pan with a lid. If the ice cream becomes too firm, let it soften at room temperature for 5-15 minutes before scooping.
Notes
Nutritional values are estimates.
Nutrition
Serving: 0.5cup | Calories: 405kcal | Carbohydrates: 37g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 17mg | Potassium: 430mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg
More Homemade Ice Cream Recipes
Dairy-Free Mint Chocolate Chip– Creamy and minty with just the right amount of chocolatey goodness, this dairy-free mint chocolate chip ice cream has the smooth, decadent texture of traditional ice cream.
Coconut Milk Vanilla Ice Cream– This recipe has asoft-serve consistency that kids – and adults – love
Dairy-Free Butter Pecan– Made with toasted pecans, this recipe has the rich, buttery flavor of real deal butter pecan ice cream . . . just without the butter. 🙂
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About HEATHER
Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.
