Coconut Chai Ice Cream

6 bags of Chai Tea (I used Celestial Seasonings Coconut Thai Spice)
1 cup very hot water, not quite boiling
1 cup whole milk
1 13.5 oz can coconut milk (I used the light variety)
1/4 cup honey
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground cardamom

Steep the tea bags in the hot water for at least six minutes. Take out the tea bags and pour the honey into the hot water. Stir until honey is dissolved completely. Add coconut milk, milk, vanilla and spices. Chill in the refrigerator until cold. Stir well before pouring into the ice cream maker per the machine’s instructions.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dessert, Sugar Free. Bookmark the permalink.

2 Responses to Coconut Chai Ice Cream

  1. Judy says:

    I need to know how to sub corn starch for guar gum in an ice cream recipe.

    • I’d use a ratio of 1 Tablespoon corn starch to every 1 cup of liquid. Heat all but a 1/2 cup of liquid until simmering, whisk the reserved cold liquid with the corn starch, then whisk the corn starch slurry into the simmering liquid. Whisk until thickened.

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