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    » Home » Recipes » Naturally Sweetened Desserts » Chai Coconut Ice Cream

    Chai Coconut Ice Cream

    Posted: Dec 17, 2013 · Updated: Nov 5, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Chai coconut ice cream with sauce 1

    Vanilla swirls with spices such as cinnamon and cardamom in this coconut milk ice cream. The sprinkle of unrefined salt brings out both the sweetness of the maple syrup and the rich flavors of the spices. It’s very much like a favorite cup of chai in a frozen, creamy form. I’ll understate my joy in this recipe by saying, “ I love it.”

    This ice cream can be enjoyed by anyone, but it certainly is a boon to the dairy-free person. Besides butter, dairy isn’t an everyday occurrence in our household as most of us have happier digestive systems without it. I went through a grieving process at first when we took out dairy. But the sadness didn’t last once I learned how to put coconut oil, coconut milk, and coconut cream to good use. Coconut truly is a gift to everyone, and a special one to those who can no longer have dairy.

    Rate this Recipe
    8 servings (1 quart)

    Chai Coconut Ice Cream

    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.
    Prep Time5 mins
    Cook Time40 mins
    Total Time45 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 28 ounces coconut milk
    • 1 tablespoon vanilla extract
    • 1 teaspoon ground ceylon cinnamon
    • ⅛ teaspoon nutmeg
    • ⅛ teaspoon cardamom
    • ⅛ teaspoon whole cloves
    • ¼ teaspoon finely ground real salt
    • ½ cup Grade A dark maple syrup

    Instructions

    • If you own a large blender, blend all of the ingredients until smooth. Otherwise simply place in a large bowl and whisk well.
    • 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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    Reader Interactions

    Comments

    1. IB says

      July 23, 2018 at 2:06 pm

      Hello Jenny, thank you for sharing this recipe. Ice cream is delicious! Very easy to make. I used half maple syrup and raw honey.

      Reply
    2. Naomi says

      May 21, 2017 at 7:57 pm

      Which form of cardamom did you use in this recipe? Mountain Rose carries essential oil, pods and hulled cardamom. I would think a powder from the hulled seeds would be the preferred choice here, but many people grind the entire pod, which would lessen the cardamom flavor.

      Reply
    3. ann wilson says

      April 16, 2015 at 4:13 pm

      Caramel over this ice cream would be amazing. BTW, home made caramel is easy to make and if you add a tablespoon of WHITE MISO to it at the end, it's the most delicious 'salted caramel' on the planet. Just thought I'd share that.
      Great recipe. Thanks.

      Reply
    4. Michelle Dixon says

      February 19, 2015 at 3:22 am

      I have a new Cuisinart ice cream maker and made this recipe exactly to the letter. After an hour churning, still not frozen. Yes, the freezer bowl had been 24 hours in freezer and was solid. I don't understand what went wrong. Is it the coconut milk not fatty enough? I did use full fat milk...

      Reply
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