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!
Servings: 6 Servings
Calories: 187kcal
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
Calories: 187kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Sodium: 21mg | Potassium: 222mg | Fiber: 2g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 2.9mg | Calcium: 20mg | Iron: 2.1mg