This Creamy Coconut Chai Ice Cream blends the warmth of traditional chai spices with the lush, tropical creaminess of coconut milk—no dairy or eggs required. Naturally sweetened with honey or maple syrup, it’s rich yet refreshing, fragrant with cardamom, cinnamon, and cloves, and silky-smooth from the arrowroot’s gentle thickening. Whether scooped into bowls or spooned straight from the churn, this spiced coconut treat brings the cozy comfort of chai tea into a cool, indulgent dessert perfect for any season.
INGREDIENTS:
2 tablespoons chai spices*
1 cup water
2 cans (about 28 ounces) full-fat coconut milk, shaken well
3/4 cup honey or maple syrup (for a vegan version)
1 teaspoon pure vanilla extract
Pinch of fine-grain sea salt
1 1/2 teaspoons arrowroot starch
*Use your favorite chai blend, or combine: 2 tsp cinnamon, 1 tsp ginger, 1 tsp cardamom, 1/2 tsp each of cloves and black pepper, and a pinch of nutmeg.
METHOD:
Bring 1 cup of water to a boil in a small saucepan. Add the chai spices, reduce heat to low, and simmer gently for 10 minutes. Remove from heat, strain, and discard the spices. Reserve the infused liquid.
In a large, heavy-bottomed saucepan, whisk together the chai infusion, coconut milk, honey or maple syrup, vanilla, and sea salt until smooth. Reserve 1/2 cup of this mixture in a separate small bowl.
Whisk the arrowroot starch into the reserved 1/2 cup coconut mixture until fully dissolved. Set aside.
Heat the main coconut mixture over medium heat, stirring frequently. When hot but not boiling, slowly whisk in the arrowroot mixture. Bring to a gentle boil and cook for about 1 minute, stirring constantly, until slightly thickened.
Remove from heat and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight until completely chilled.
Whisk the chilled mixture to smooth it, then strain through a fine mesh sieve if needed. Pour into your ice cream maker and freeze according to the manufacturer’s directions.
Transfer to a freezer-safe container and freeze for 2–3 hours to firm up. For a soft-serve texture, enjoy immediately.
SERVING SUGGESTIONS:
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Sprinkle with toasted coconut or crushed pistachios.
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Serve alongside baked pears or ginger cookies.
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Drizzle with espresso for a chai affogato twist.
