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
- Take the bananas out of freezer until slightly softened. Puree in blender.
- Put 1 cup of coconut milk and ½ c water in saucepan until boiling, turn off and let tea bags steep for 10 minutes.
- Add heated ‘tea’ mixture and the rest of the ingredients to the blender.
- Puree until smooth.
- 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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