Creamy Vegan Chai Ice Cream
Ingredients
The base
-
1½
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)
-
¼
cup
coconut oil, melted (or olive oil)
-
¼
cup
agave nectar or maple syrup (or sub honey if not vegan)
-
¼
cup
cane sugar
-
1
tsp
pure vanilla extract
The spices
-
½
tsp
cinnamon powder
-
½
tsp
ginger powder
-
¼
tsp
black pepper, ground
-
¼
tsp
ground cloves
-
¼
tsp
cardamom (optional)
Instructions
- Chill your ice cream maker bowl in the freezer the night before.
- Soak the cashews overnight or for at least 4-6 hours.
- Steep the chai tea in ¾ cup boiling water for at least 10 minutes, then let cool in the fridge.
- Drain the soaked cashews and measure out the other ingredients.
- Blend the tea and all remaining ingredients until creamy and smooth.
- Transfer the mixture to the chilled ice cream maker bowl and churn according to the manufacturer's instructions until thick and creamy, about 45 minutes.
- Transfer to a freezer-safe container, cover, and freeze until hard, at least 6 hours or preferably overnight.
Nutrition Facts (estimated)
Servings
6
Calories
371
Total fat
26g
Total carbohydrates
31g
Total protein
5.7g
Sodium
16mg
Cholesterol
0mg
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