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.
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)
Instructions
- 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.
- Steep the chai tea leaves in 3/4 cup boiling water for 10 minutes. Strain the tea and set it aside to cool slightly.
- Drain the cashews and add them to a high-speed blender with the remaining ingredients, including the tea, once it has slightly cooled.
- Blend everything until it’s smooth and creamy then pour the blender contents into a freezer safe pan or container.
- Lay the container flat and transfer it to the freezer for 6-8 hours, stirring every hour with a spoon to lightly churn.
- 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