Delicious Chai Tea Ice Cream Recipe
If you’re looking for the perfect dessert that blends the bold, comforting flavors of chai spices with the creamy goodness of homemade ice cream, this delicious chai tea ice cream recipe is just what you need.
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Homemade Ice Cream: There’s nothing like it
There’s something so satisfying about making ice cream from scratch, especially when it’s crafted with wholesome, organic ingredients like raw heavy whipping cream and fresh whole milk. It’s a treat you can feel good about sharing with your family and friends. Follow the easiest ice cream recipe for the most delicious base ice cream recipe you’ll ever need.
The Warmth of Chai:
This chai tea ice cream is more than just a frozen dessert—it’s a little taste of cozy joy. Whether you’re enjoying it on the porch during a warm summer evening or curled up by the fire after a day of tending the homestead, its rich, spiced flavor and creamy texture will surely warm your heart.
What you’ll need to make chai tea ice cream:
Main Ingredients:
- 2 Cups Heavy Whipping Cream (preferably raw)
- 1 Cup Whole Milk (preferably raw)
- 3 Egg Yolks
- 1/2 Cup Maple Syrup
- 1/8 tsp Sea Salt
- 2 1/2 tsp Vanilla Extract
- 2 tsp of Blue Lotus Chai Tea or 2 Chai Tea Bags (or a blend of loose-leaf black tea and whole spices like cinnamon sticks, cardamom pods, and star anise)
Directions for Making Chai Tea Ice Cream:
Step 1: Prepare the Ice Cream Maker
Start by placing your ice cream maker bowl base in the freezer at least 24 hours in advance. This step ensures your chai ice cream forms with the perfect creamy texture, free of unwanted ice crystals.
Step 2: Infuse the Milk Mixture with Chai Spices
In a medium saucepan, combine the whole milk and chai tea powder or bags (or your favorite spice blend of black tea, cinnamon sticks, star anise, and cardamom pods). Warm the mixture over medium-low heat until it just begins to steam, allowing the warm spices to infuse into the milk. Avoid boiling at all costs! We want the milk to remain technically raw.
Remove from heat and let the chai mixture steep for 5-10 minutes. Strain the mixture using a fine mesh strainer to remove the spices and tea leaves, then allow it to cool to room temperature.
Step 3: Whisk the Ingredients
In a large bowl, whisk together the heavy whipping cream, egg yolks, maple syrup, sea salt, vanilla extract, and the cooled chai-infused milk mixture. This forms the custard base of your ice cream. Make sure the mixture is well blended for a smooth flavor profile.
Step 4: Churn the Ice Cream
Pour the whisked cream mixture into your ice cream maker and churn according to the manufacturer’s instructions. For most machines, this will take about 30 minutes or less. If you’re using a Ninja Creami pint, KitchenAid ice cream maker attachment, or a Cuisinart ICE-21 ice cream maker, adjust the process as necessary.
Step 5: Serve or Freeze
Once the ice cream reaches your desired consistency, serve it immediately as a soft-serve treat or transfer it to an airtight container for freezing. If freezing, let it firm up for a few hours in your freezer-safe container for the best results.
Tips for the Best Chai Tea Ice Cream:
1. Experiment with Chai Spices:
We LOVE Blue Lotus Chai. If you don’t use it and would like a bolder chai flavor, add a touch of ground ginger, black pepper, or sweet spices like nutmeg to your milk mixture.
2. Use High-Quality Ingredients:
Raw heavy cream and milk make a noticeable difference in achieving the best ice cream with a creamy, rich texture. Throw in some farm fresh deep rich egg yolks, and boy you’ve got yourself a superfood dessert.
3. Serve Creatively:
Scoop your ice cream with a proper ice cream scoop, and garnish with a tiny sprinkle of Blue Lotus Chai Powder or crushed cinnamon sticks for extra flair. Or try our amazing chai tea affogato recipe for a seriously life altering experience.
4. Store Properly:
Always store your leftover ice cream in a safe container to prevent freezer burn and maintain that creamy texture.
Why You’ll Love This Recipe:
The warm spices in this masala chai ice cream blend beautifully with the sweet creaminess of the custard base, creating a flavor profile that’s both comforting and refreshing. It’s the perfect new ice cream recipe for any time of year, especially during fall and winter paired with a shot of espresso! Delicious Chai Ice Cream Affogato anyone?!
So grab your ice cream machine, a medium saucepan, and your favorite chai tea bags (or powder!), and get ready to enjoy the best part of your day with this creamy ice cream.
Whether you’re a fan of vanilla chai ice cream or looking to try something unique, this recipe will quickly become a favorite.
Looking to recreate this recipe at home? Here are some tools and ingredients to help:
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Rate this recipe below and let us know how it turned out! We’d love to hear your star rating and comments about your experience making this delicious chai ice cream recipe. Enjoy!
Need More Chai Recipes?
Equipment
- Ice Cream Maker
- medium saucepan
- Airtight Ice Cream Containers
- Spoons
Ingredients
- 2 Cups Heavy Whipping Cream preferably raw
- 1 Cup Whole Milk preferably raw
- 3 Egg Yolks
- 1/2 Cup Maple Syrup
- 1/8 tsp Sea Salt
- 2 1/2 tsp Vanilla Extract
- 2 tsp Blue Lotus Chai Tea or 2 Chai Tea Bags or a blend of loose-leaf black tea and whole spices like cinnamon sticks, cardamom pods, and star anise
Instructions
Step 1: Prepare the Ice Cream Maker
- Start by placing your ice cream maker bowl base in the freezer at least 24 hours in advance. This step ensures your chai ice cream forms with the perfect creamy texture.
Step 2: Infuse the Milk Mixture with Chai Spices
- In a medium saucepan, combine the whole milk and chai tea powder or bags. Warm the mixture over medium-low heat until it just begins to steam, allowing the warm spices to infuse into the milk.
- Remove from heat and let the chai mixture steep for 5-10 minutes. Strain the mixture using a fine mesh strainer to remove the spices and tea leaves, then allow it to cool to room temperature.
Step 3: Whisk the Ingredients
- In a large bowl, whisk together the heavy whipping cream, egg yolks, maple syrup, sea salt, vanilla extract, and the cooled chai-infused milk mixture.
Step 4: Churn the Ice Cream
- Pour the whisked cream mixture into your ice cream maker and churn according to the manufacturer’s instructions. For most machines, this will take about 30 minutes or less.
Step 5: Serve or Freeze
- Once the ice cream reaches your desired consistency, serve it immediately as a soft-serve treat or transfer it to an airtight container for freezing.
Notes
- Make sure that your Ice Cream Maker bowl is put into the freezer at least 24 hours in advance to ensure it is completely frozen.
- Avoid boiling at all costs! We want the milk to remain technically raw.
- Make sure the mixture is well blended for a smooth flavor profile.
- If freezing, let it firm up for a few hours in your freezer-safe container for the best results.
