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.
Servings: 8 servings (1 quart)
Calories: 255kcal
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 fine sea 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.
Nutrition
Calories: 255kcal | Carbohydrates: 16g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Sodium: 87mg | Potassium: 263mg | Sugar: 12g | Vitamin C: 1mg | Calcium: 42mg | Iron: 3.3mg
