Vanilla Chai Ice Cream (dairy-free)

Vanilla Chai Ice Cream (dairy-free)

I LOVE CHAI !!! All things Chai. I never liked tea growing up, but when I was introduced to chai, I became an instant ‘tea-lover’. Chai-tea that it. Since this relationship has begun, I’ve consumed it in a variety of different ways…but NEVER ICE CREAM! Where has this beautiful creation been all my life? Star-bucks chai-tea frappuccino pales in comparison in taste, creaminess and nutrient-density- against my Vanilla Chai Ice Cream!




2 cans coconut milk

½ C water

1 T vanilla extract

2 vanilla beans (optional)

2 frozen bananas

3 chai tea bags

½ t real salt

2 T raw honey

5 “servings” of liquid stevia (or ¼ c honey, either way check for sweetness)

SPICES: ¼ t each of cinnamon, cardamom, cloves

  1. Take the bananas out of freezer until slightly softened. Puree in blender.
  2. Put 1 cup of coconut milk and ½ c water in saucepan until boiling, turn off and let tea bags steep for 10 minutes.
  3. Add heated ‘tea’ mixture and the rest of the ingredients to the blender.
  4. Puree until smooth.
  5. Process according to ice cream maker instructions (my Cuisinart takes 20 minutes), OR simply put in shallow 9X13 pyrex and let freeze. (it will take at least a couple of hours)

Put the rest that is not eaten (it makes A LOT!) into the freezer and take it out 30 minutes before you want to serve it next to have a perfectly creamy consistency!


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