Chai Spice Ice Cream

November 26th, 2012 2:13 pm by mad mags

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One of my favorite things about the cold winter months download the rest of the message? Hot tea, of course!

Actually, warm beverages are one of just a few winter weather perks I can think of; the only other upside that comes to mind is the possibility of snow days – which is kind of moot for me, since I’m no longer a student and, in point o’ facts, work from home ds photo videos. But whatever, I’m not here to complain. Not when I have a steaming mug of tea in front of me and a pair of ginormous, cozy thermal socks (not wool herunterladen! acrylic and rubber!) to warm my feetsies, nosiree!

But what’s this got to do with ice cream?, you ask. Aside from the obvious green tea, chai is the tea I heart the best rainbow downloaden. Unfortunately, my favorite blend can be hard to find locally, and so it was that I found myself running short on chai teabags pretty early this season herunterladen. So decided to take a pint of quickly expiring soy creamer and make the next best thing: chai ice cream!

According to the Wiki, chai tea traditionally incorporates four components: a black tea base; sweetener; milk, usually whole; and “warm” spices, including ginger, cardamom, cinnamon, cloves, and/or allspice herunterladen. Though this recipe doesn’t include black tea, you could easily add some in: for example, by pre-heating the soy milk and steeping a bag of plain black tea (they make those, right?) in it prior to starting the recipe kostenloser avira herunterladen.

Other than the tea: Sugar, check! Soy creamer, check! Spices, check! I prefer a chai mix of cinnamon, cloves, and cardamom, so that’s what I used – but for the ginger fans in the house, I included that spice in the ingredients list too spyro kostenlosen. Start with 1/2 a teaspoon of ground ginger and work your way up from there. Just remember that the flavors will intensify after freezing, so don’t be too generous with the spices whatsapp in deutsch herunterladen!

By the by, if by chance you’re thinking to yourself that ice cream isn’t exactly your idea of a wintery dessert, I’ve got five words for you: Apple Pie jurassic world kostenlos herunterladen. A LA MODE. Apple pie and chai ice cream, I’m swooning just thinking about it.


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Chai Spice Ice Cream


1 cup soy milk, divided
2 tablespoons arrowroot powder
2 cups soy creamer
3/4 cup sugar
1 teaspoon cinnamon
3/4 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon ginger (optional)
1 tablespoon vanilla extract


1. In a small bowl or mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining 3/4 cup of soy milk with the soy creamer, sugar, cinnamon, cloves, and cardamom. Bring to a slow boil on medium-high heat. Whisk well and often.

3. Once the mix begins to boil, remove from heat immediately. Add the arrowroot “slurry” and mix well. This will cause the batter to thicken noticeably. Add the vanilla extract and mix again. Sample the batter and add any extra spices to taste (but keep in mind that the flavors will be a bit stronger once the batter is frozen). Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)

4. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions. Enjoy immediately as soft serve or chill in the freezer for a few hours for a firmer dessert.

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One Response to “Chai Spice Ice Cream”

  1. Christmas, squared. Also: shaken and stirred. » V for Vegan: Says:

    […] what you’re looking at here is a Chai Nog Milkshake: two scoops of homemade chai ice cream plopped in a glass of chilled So Delicious coconut milk Nog and stirred ever so gently. Truthfully, […]

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