Chai Tea Ice Cream
(gluten-free, dairy-free, sugar-free, grain-free, egg-free)
This makes a great Christmas dessert – especially in the South Africa where our Christmas’ are hot!
Makes: 1 litre (1 qt.) and serves 6 to 8 adults
Place ice cream mixture in silicone muffin cups and freeze. When you are ready to serve the ice cream, take the solid ice cream out of the cups, chop into chunks and place in a food processor. Process the ice cream until it comes together in a ball (it will resemble breadcrumbs at first). Stop the processor and spread out the mixture evenly in the bowl, then process again if necessary until it becomes smooth (but not too soft).
While conventional ice cream is considered a dessert or an occasional sweet treat, I feel compelled to share why I avoid it at all costs… it’s not because of the dairy!
Store-bought ice cream has to be one of the most processed artificial foods available on the market today.
Here is a partial list of some ‘flavouring’ ingredients found in store-bought ice cream:
Many of these ingredients feature in the “Feeding With Awareness: Chemical Cuisine” chapter of my book. You can download my Worst Offenders Chart here for easy reference when being a food detective!
Homemade ice cream is something completely different! I sometimes offer it to Mila for breakfast! And no, not as a treat… but as a wholesome meal!