Vegan Chai Spiced Ice Cream

Ingredients

Servings

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

US / METRIC

1 cup

Cashew Nuts

1 cup

GOYA® Coconut Milk

or 1/2 fresh coconut flesh with 1 cup water

3 3/4 cups

Loose Leaf Chai Tea , freshly brewed

1/4 cup

Coconut Oil , melted

1/4 cup

Agave Syrup

1 tsp

Vanilla Extract

1/2 tsp

Fresh Ginger , ground

1/2 tsp

Ground Cinnamon

1/4 tsp

Whole Cardamom Pods

3/4 cup

Water , boiled

Cooking Instructions

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Step 1

Put the Loose Leaf Chai Tea (3 3/4 cups) in Water (3/4 cup) . Let it infuse for 10-15 minutes, then let it chill in your fridge.

Step 2

Meanwhile open up the Whole Cardamom Pods (1/4 tsp) and put the internal kernel into a small bowl.

Step 3

Add Ground Cinnamon (1/2 tsp) and Fresh Ginger (1/2 tsp) to the cardamom.

Step 4

Measure up Cashew Nuts (1 cup) .

Step 5

Place the cashews, spices, GOYA® Coconut Milk (1 cup) , Agave Syrup (1/4 cup) , Vanilla Extract (1 tsp) and Coconut Oil (1/4 cup) 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.