Chai Coconut Cashew Ice Cream

Easy Chai Coconut Cashew Ice Cream with masala chai, warm spices, coconut, and cashews sweetened with maple syrup. Enjoy with a drizzle of date caramel.

FACT: I’m probably the most nostalgic person you’ll ever meet.

In high school when we signed yearbooks my friends and I exchanged hard cover copies and kept the other’s for days on end.

We wrote novels on the unmarked pages in the back, filled with song lyrics and inside jokes and notable quotes from the year.

When I went off to college I missed EVERYONE, even the people I didn’t really like or talk to much, just because they filled a comfortable known space in my world that was now oddly empty in comparison.

In fact, every time I make a big change in life, I look back on where I just was with the prettiest rose-colored glasses.

Except this Chai Coconut Cashew Ice Cream, because I can see it for its deliciousness right here and now.

Can you?

You just need 5 ingredients plus spices and your favorite Chai blend to make this no-churn ice cream yours!

So, why the nostalgia?

Well, I’m in the process of moving and leave it to a move to go and shake things up.

I’m predicting missing all of the things about where we live– even the annoyances.

Like carrying groceries up four flights of stairs, packing my too small dishwasher with dishes that don’t get clean, and the AC that never evenly circulates  temperature over all three levels.

But I have to keep reminding myself that change is good.

Like, I’m not normally a chai drinker, but what do you know I LOVE it in ice cream!

It’s bold and spicy nature makes it perfect to pair with coconut milk, cashews, and a touch of sweetness to make a chai latte in a  chilled treat!

I guess this ice cream story starts with Rishi Organic Masala Chai Tea.

Or maybe it starts with my favorite Tandoori Masala seasoning from Whole Foods (have you tried it yet???)

I love so much I decided I would definitely love this tea, if it had a masala flair.

This cozy tea is a robust, full-bodied black tea blended with aromatic traditional Indian masala spices

I love how this comforting tea is spicy with sweet citrus undertones.

If you don’t have loose leaf chai on hand, you can also sub chai tea bags here for the same great taste!

The base to this ice cream is an easy creamy blend of soaked cashews and coconut milk.

If using canned coconut milk, we won’t use the full can, so save the remaining milk for another use.

Forgot to soak your cashews before starting the recipe?

That’s OK!

Do a quick soak in hot water for 20-30 minutes and you should be good to go.

Cashew butter adds creamy/silkiness without any added oils.

I sweetened my ice cream with maple syrup, but you can also use Silan/date paste instead for a similar refined sugar free sweetener.

Add in extra cinnamon, ginger, and a touch of pepper to draw out the chai spices, or omit these for a more subtle flavor.

This Chai Coconut Cashew Ice Cream is perfect to make for a sweet summer treat.

Like all of my other ice cream recipes, it’s no-churn for all of you non-ice cream maker owners.

I mean, I haven’t unpacked my ice cream maker yet, so I might as well keep it packed tight, right?

The trick to the creamiest no-churn ice cream is to churn the contents at least every hour.

This means you should start the recipe at a time when you plan to be home for an extended period of time!

I love to serve mine in bowls with a little date caramel drizzle for topping.

Enjoy!

If you try this Chai Coconut Cashew Ice Cream, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations!

Check out my Pinterest page to pin more recipes like this one to make later!

For more easy no-churn ice creams, check out my Avocado Mint Cacao Chip Ice Cream Sandwiches and No-Churn Maple Tahini Ice Cream Sandwiches.

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XO Lauren

Chai Coconut Cashew Ice Cream

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Flora & Vino
• Total Time: 1 hour
• Yield: 8-12 servings
• Diet: Vegan

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Description

Easy Chai Coconut Cashew Ice Cream with masala chai, warm spices, coconut, and cashews sweetened with maple syrup. Enjoy with a drizzle of date caramel.

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Ingredients

• 1 1/2 cups raw cashews (soaked for 4–6 hours or overnight, then drained)
• 1 cup unsweetened coconut or almond milk
• ~4 tsp loose leaf Rishi Organic Masala Chai Tea
• 1/3 cup maple syrup
• 1/4 cup cashew butter
• 1/2 tsp each cinnamon
• 1/4 tsp ginger powder
• pinch of cardamom
• pinch of black pepper
• date caramel, for serving (optional)

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Instructions

1. Soak your cashews the night before as well, or 4-6 hour before blending. If you forget, you can do a quick soak in boiling water for 30 minutes instead.
2. Steep the chai tea leaves in 3/4 cup boiling water for 10 minutes. Strain the tea and set it aside to cool slightly.
3. Drain the cashews and add them to a high-speed blender with the remaining ingredients, including the tea, once it has slightly cooled.
4. Blend everything until it’s smooth and creamy then pour the blender contents into a freezer safe pan or container.
5. Lay the container flat and transfer it to the freezer for 6-8 hours, stirring every hour with a spoon to lightly churn.
6. When the ice cream is hard, scoop it into bowls and serve with optional date caramel. Store Chai Coconut Cashew Ice Cream in an airtight container in the freezer for up to two weeks.

Notes

Adapted from Minimalist Baker

• Prep Time: 1 hour
• Cook Time: 0 mins
• Category: Dessert
• Method: Hand-mix, Freezer
• Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

This post is brought to you by Rishi Tea, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!