Chai Coconut Ice Cream

Chai Coconut Ice Cream

Chai Coconut Ice Cream

Prep Time: 5 minutes

Total Time: 45 minutes

Yield: makes about 1 litre

Just like a cup of chai, this recipe is easily adaptable to your favorite chai spices and you can tinker easily with spice amounts. Cardamom is one of my favorite spices, but not everyone has it in their cupboard. It’s more than worth seeking out; just make sure you don’t over measure, as it’s a potent, beautiful spice.

Ingredients
  • 2 14 ounce cans of full fat coconut milk
  • 1 tablespoon of vanilla extract 
  • 1 teaspoon cinnamon 
  • 1/8 teaspoon each of ground nutmeg, cloves, and cardamom 
  • A pinch or two of unrefined salt
  • 1/2 cup of pure maple syrup (I prefer grade B -  or a combination of maple syrup and raw honey – raw honey is sweeter, so a version made with 1/4 cup of each still has the maple flavor, and is also sweeter from the honey.
Instructions
  1. If you own a large blender, blend all of the ingredients until smooth. Otherwise simply place in a large bowl and whisk well.
  2. Follow the instructions on your ice cream maker to freeze your ice cream (I always add just a couple of minutes to the time listed for coconut milk ice cream). It generally takes about 20 minutes. If you don’t have an ice cream maker, you could consider trying one of these methods.