Gluten Free Chai Ice Cream Recipe
Although I’m not a fan of chai tea on its own, I love Indian spices. I decided to create an ice cream that would give me all the fragrant sweetness of the tea – without drinking it!
I used a Breville Smart Scoop ice cream maker for these recipes, but they will work in any machine. Or, if you don’t have an ice cream maker, use my food processor method.
Food processor method (for a soft-serve style ice cream):
Once the ingredients are blended, rather than placing in an ice cream maker, divide the mixture evenly among 9-12 silicone muffin cups. Freeze until firm, then remove cups and store the disks in a plastic food storage bag until ready to serve. To make the ice cream, take 1-2 frozen disks per serving. Cut each disk in quarters and process until the mixture resembles crumbs. Scrape the sides and press the mixture down. Continue to process until it blends and becomes creamy. Serve immediately.
Gluten Free Chai Ice Cream Recipe
Ingredients
- 1 cup plain or vanilla rice milk
- 2 chai tea bags I used herbal, but regular black chai would work, too
- 2 medium pears cored (no need to peel)
- ½ cup raw cashews
- 1 cup full-fat canned coconut milk
- ⅓ - ½ cup coconut sugar or xylitol to taste
- Pinch of kosher or fine sea salt
Instructions
- Set up your ice cream maker according to the manufacturer’s directions.
- Pour the rice milk into a small pot and add the teabags. Bring to a boil over medium heat, then lower the heat to simmer. Cover and allow to cook for 5 minutes; turn off the heat. Let cool completely. Once cooled, press the teabags with the back of a spoon to bring out as much flavor as possible, then remove the teabags from the liquid.
- Place the milky liquid and remaining ingredients in a blender and blend until perfectly smooth.
- Pour into the ice cream maker and churn according to the manufacturer’s directions. For soft ice cream, serve immediately, or freeze until firm.
Nutrition
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