Embrace the exotic flavours of the East with this Vegan Chai Ice Cream, a delicious fusion of aromatic spices and creamy textures. This recipe is a celebration of traditional masala chai, reimagined as a refreshing ice cream that’s both vegan and utterly irresistible.
Ingredients:
- 1 1/2 cups raw cashews (soaked for 4-6 hours or overnight, then drained)
- 1/4 cup melted coconut oil (or olive oil)
- 1/4 cup agave nectar or maple syrup (or substitute honey if not vegan)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon each cinnamon and ginger powder
- 1 cup plain coconut milk (or substitute another non-dairy milk such as almond or rice)
- 1/4 cup cane sugar
- 1/4 tsp each black pepper, ground cloves and cardamom (optional)
- 3 sachets chai tea (or ~4 tsp loose leaf)
Method:
Start by steeping the chai tea in a small amount of boiling water to make a strong chai concentrate. Leave to steep for about 15 minutes, then allow to cool.
In a blender, combine the soaked and drained cashews, melted coconut oil, agave nectar or maple syrup, vanilla extract, cinnamon, ginger, chai concentrate and light coconut milk. Blend until smooth and creamy.
Taste the mixture and adjust the sweetness or spices to taste. If you’re using the optional spices (black pepper, ground cloves and cardamom), add them now and blend again.
Pour the mixture into an ice-cream maker and churn according to the manufacturer’s instructions until you have a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze until firm, usually about 4-6 hours.
Before serving, let the ice cream sit at room temperature for a few minutes to soften and make it easier to scoop.
Enjoy your homemade vegan chai ice cream, a delicious treat that captures the essence of chai spices in a refreshing frozen dessert.
