Spiced Chai Ice Cream Recipe: Date-Sweetened and Dairy-Free
This is similar to my Coffee Ice Cream recipe, but using homemade chai as the base instead of coffee. Give this a try for a wholly unique ice cream flavor.
Spiced Chai Ice Cream
- 1 tablespoon cardamom pods
- 3 cinnamon sticks
- 2 teaspoons cloves
- 1 teaspoon black peppercorns
- 1 tablespoon fennel seeds
- 2 teabags of green tea
- 1 cup dessicated coconut (dry coconut flakes)
- 1 cup cashews, soaked 30 minutes
- 1 cup dates, pitted (about 20 dates)
Put the cardamom, cinnamon, cloves, fennel, and black peppercorns in a pot with about 3 cups water. Bring to boiling, cover, reduce heat, and simmer for about 30 minutes. Remove from heat, add the green tea, and steep 5 minutes. Remove the teabags and strain off all the spices.
Measure 2 cups of the spiced tea water. If there is extra, drink it. Combine the 2 cups with the coconut and blend very well (about 2 minutes).
Strain this mixture through a cheesecloth and squeeze out all the liquid until only dry coconut fiber remains.
Rinse out the blender and return the coconut-tea mixture to the blender. Strain the cashew soaking water. Add the cashews and dates to the blender and blend well.
Pour this mixture into an ice cream machine and follow the machine’s directions or just simply pour it into a freezer-safe storage container and freeze. Before serving let it sit at room temperature for about 5 minutes to soften.
For garnish, add some cloves, orange zest, and sprinkle with cinnamon powder. Use the cloves you boiled to make the tea or boil some more in water for about 20 minutes until they soften.