Dairy-Free Chai Tea Ice Cream Recipe
Now even ice-cream can be medicinal! Chai tea is a powerful blend of herbs and spices known to improve digestion, enhance the immune system and fight inflammation.
Equipment
- small bowl
- Whisk
- Saucepan
- Spoon
- Mixing Bowl
- Fridge
- Ice Cream Machine
- Freezer-safe Container with lid
Ingredients
- 800 ml coconut milk organic, preservative-free
- 2 tbsp arrowroot powder
- 4 chai tea teabags
- 125 ml raw honey or xylitol
- 1 tbsp vanilla extract colourant- and preservative-free
Instructions
- Place the arrowroot powder in a small bowl with a ¼ cup coconut milk. Whisk to combine well.
- Place the remaining coconut milk in a medium saucepan. Add the teabags (or tea leaves) and bring to a boil. Reduce the heat and simmer for 5 minutes to allow the tea to infuse. Remove the teabags (or pour the mixture through a sieve to remove the loose tea leaves).
- Stir in the arrowroot starch mixture and cook for another 2 minutes, until it has thickened. Turn off the heat.
- Add the xylitol or honey and vanilla extract and stir until it has all combined well.
- Transfer the ice cream mixture to a mixing bowl, cover and allow it to cool (this could take up to 4 hours in the fridge, so perhaps do this overnight).
- Transfer mixture to an ice cream making machine and follow the manufacturers instructions.
- Serve immediately or transfer to a freezer-safe container and keep frozen until ready to serve.