Vegan Chai Spiced Ice Cream

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

125 g

Cashew Nuts

240 mL

Coconut Milk

or 1/2 fresh coconut flesh with 1 cup water

340 g

Loose Leaf Chai Tea , freshly brewed

60 mL

Coconut Oil , melted

60 mL

Agave Syrup

5 mL

Vanilla Extract

as needed

Fresh Ginger , ground

1 g

Ground Cinnamon

as needed

Whole Cardamom Pods

180 mL

Water , boiled

Cooking Instructions

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Step 1

Put the Loose Leaf Chai Tea (340 g) in Water (180 mL) . Let it infuse for 10-15 minutes, then let it chill in your fridge.

Step 2

Meanwhile open up the Whole Cardamom Pods (as needed) and put the internal kernel into a small bowl.

Step 3

Add Ground Cinnamon (1 g) and Fresh Ginger (as needed) to the cardamom.

Step 4

Measure up Cashew Nuts (125 g) .

Step 5

Place the cashews, spices, Coconut Milk (240 mL) , Agave Syrup (60 mL) , Vanilla Extract (5 mL) and Coconut Oil (60 mL) into a blender.

Step 6

Process ingredients until nice and creamy.

Step 7

Transfer to your ice cream machine and process based on the manufacturer instructions.

Step 8

You can serve it right up, or for a creamier texture transfer it to a container and freeze until ready to use. To serve, dust the top with a bit of cinnamon sugar.