Spiced Vanilla Chai Ice Cream Recipe (Dairy-Free)

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

Resting Time 2

Total Time 2 25

Servings

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.
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

Nutritional values are estimates.

Nutrition