Chai Coconut Ice Cream
Ingredients
The base
-
4
bags
Assam black tea or regular black tea
-
2
cans
full fat coconut milk
-
¾
cup
honey
-
1
teaspoon
pure vanilla extract
The spices
-
¾
teaspoon
ground ginger
-
¾
teaspoon
cinnamon
-
¼
teaspoon
cardamom
-
¼
teaspoon
cloves
-
¼
teaspoon
allspice
-
pinch
fine grain sea salt
Optional thickener
-
1 ½
teaspoon
arrowroot starch
Instructions
- Steep the tea bags in boiling water for 4 minutes and then remove them.
- Shake the coconut milk cans and whisk together with tea, honey, vanilla, spices, and salt in a pot until blended.
- If using arrowroot starch, heat the mixture, whisk the starch with some coconut milk, then add it to the pot and bring to a gentle boil for one minute.
- Let the mixture cool to room temperature, then refrigerate until chilled.
- If using arrowroot starch, discard any thickened top layer, whisk the mixture again, and pour it into an ice cream maker.
- Freeze according to the manufacturer's instructions, then transfer to a container and freeze for several hours before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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