Vegan Chai Ice Cream
Ingredients
- 1 1/2 cups raw cashews (soaked for 4-6 hours or overnight, then drained)
- 1 cup light coconut milk (or sub another dairy-free milk, such as almond or rice)
- 3 packets chai tea (or ~4 tsp loose leaf as original recipe is written // or sub black tea for a more subtle chai flavor)
- 1/4 cup coconut oil, melted (or olive oil)
- 1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
- 1/4 cup cane sugar
- 1 tsp pure vanilla extract
- 1/2 tsp each cinnamon and ginger powder
- 1/4 tsp each black pepper, ground cloves, and cardamom* (optional)
Instructions
- 1
Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hour before blending.
- 2
When ready to prepare ice cream, steep your chai tea in 3/4 cup boiling water (amounts as original recipe is written // adjust if altering batch size) for at least 10 minutes. It should be very strong. Remove tea bags, squeezing out excess tea, and let cool in the fridge.
10 min - 3
In the meantime, drain cashews and measure out other ingredients.
- 4
Add tea and all remaining ingredients to a blender and blend until creamy and smooth - about 3-4 minutes, using liquify if you have the option. Taste and adjust sweetness/flavors as needed.
4 min - 5
Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 45 minutes. It should resemble thick soft serve.
45 min - 6
Transfer to a freezer-safe container, cover and freeze until hard - at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.
Nutrition
Per serving (based on 6 servings)
