Spiced Vanilla Chai Ice Cream Recipe (Dairy-Free)

Heather Dessinger

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Overhead view of scooping homemade chai ice cream out of a square container.

Infused with vanilla, black tea, and my five-minute masala chai spice mix, this cool and creamy chai ice cream recipe is super easy to make and so decadent. 

Since I’m dairy-free right now as part of my healing 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.

Chai mix in a bowl

Here are some more ways to use it:  

Front view of scooping chai ice cream out of container.
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4.70 from 10 votes

Spiced Vanilla Chai Ice Cream Recipe (Dairy-Free)

Infused with vanilla, black tea, and my five-minute masala chai 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
Resting Time 2 hours
Total Time 2 hours 25 minutes
Servings 8
Calories 405kcal
Author Heather Dessinger



  • 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.
  • When 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 a glass loaf pan with a lid.  If the ice cream becomes too firm, let it soften at room temperature for 5-15 minutes before scooping.


Nutritional values are estimates. 


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 a soft-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. 🙂

Overhead view of chai ice cream

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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. 

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9 thoughts on “Spiced Vanilla Chai Ice Cream Recipe (Dairy-Free)”

  1. Just wondering if the cashew milk can be switched out for either milk, or another nut milk, and how much of regular milk?
    I don’t like to consume too many cashews as they are related to poison oak…
    Thanks! This recipe looks really good

    • 5 stars
      Love this recipe idea! I agree with Carol though. Cashews are contraindicated for certain conditions (like RA), and they’re high in lectins. I’d opt to leave it out or swap with macadamia if you really want to include a nut. Many vegan cheesecake recipes also call for cashews but a suitable substitute is macadamia or choose your favorite nut.

    • Yes, I was thinking the same thing since I am eating low lectin foods. Looking forward to hearing what Heather has to say. :^)

  2. 4 stars
    Haven’t tried it yet but it sure sounds divine with all them spices and ingredients. Ill re-post a comment once I done it. Thanks for sharing this. Can’t wait to taste it🤗

  3. Do you have a recipe for vanilla icecream without the chai and all that work involved and without an icecream maker?
    Where can I find your info on getting adrenals normalized that someone talked about in a post about poison Ivy with Pantothemic acid and Vit C.

  4. I am impressed with your emails and all of your content. I was wondering, I use a skin firming body lotion. Is there a natural alternative?