My obsession with chai started young.
I distinctly remember getting home from middle school and having a large glass of chai, the cold mix that comes in a box and that you add milk to, before going to swim practice. I have always loved the combination of spices in a creamy drink or treat. Eventually, I upgraded my chai experience and learned about the dirty chai.
If you’re not familiar, a dirty chai is a chai tea latte with a shot (or two!) of espresso in it. As warmer weather approached the idea of turning one of my favorite beverages into a cool and creamy treat was one I couldn’t get off my mind. The creamy aspect of a latte, with the spice of chai, and the bite of espresso come together to create an amazingly delicious ice cream.
This recipe comes together quite quickly and easily if you have an ice cream maker. No cooking necessary, just a quick blend and chill in the fridge before a round in the ice cream maker. I prefer to make dairy-free ice cream at home to keep a limit on my dairy consumption, and the flavors are so rich that you won’t even miss your typical dairy-based ice cream blend.
If you’re a big espresso fan I recommend making an affogato by pouring another shot of espresso right on top of that scoop of ice cream. How much more cool and refreshing can it get!
- 15 oz. can coconut cream
- 2 c almond milk
- 3 shots cooled espresso
- ⅓ c maple syrup
- 1 T chai spice blend
- ¼ t salt
- To make the ice cream base blend the coconut cream, almond milk, maple syrup, chai spices, and salt on high in a blender until smooth, about 2-3 minutes. Add the espresso and blend for 30 seconds until well incorporated.
- Add the ice cream base to a large bowl and chill for at least 2 hours, or over night.
- Add to an ice cream maker on the ice cream setting and churn until smooth and frozen, about 15 minutes.
- Add the ice cream to a covered bowl or container and freeze at least 2 hours before serving.