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.
Here are some more ways to use it:
- Baked into chewy chai spice cookies
- Stirred into a vanilla chai latte, hot masala or iced chai drink
- Blended into a breakfast smoothie
- Swapped for cinnamon in these dried apple chips
- Sprinkled over oatmeal
- Dusted over homemade marshmallows
- Blended into a creamy nighttime moon milk (Swap out the black tea for a chamomile tea bag and add ashwagandha root)
- Sprinkled over crispy gluten-free waffles
- Packed into a cute jar to give as a thoughtful homemade gift
Spiced Vanilla Chai Ice Cream Recipe (Dairy-Free)
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.
- 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.
Notes
Nutrition
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. 🙂
