Chai Ice Cream
If chai happens to be one of your favorite drinks, then you’ll love this chai ice cream. My passion for chai lattes began last fall, after sampling a pumpkin chai latte at Starbucks. Since then, I’ve been making homemade chai lattes to feed my insatiable craving. Now that fall is here, the weather is still warm enough to work up a sweat, which inspired me to infuse the comforting flavors of chai into a creamy, spiced no churn ice cream.
For more ice cream recipes, try my no churn Oreo ice cream and one bowl vanilla ice cream!
Why Using Masala Chai Is Best
Masala chai comes from India. In India, tea is the most popular beverage. Masala chai contains aromatic spices, like cardamom, cloves, and pepper. Typically, these spices are infused with black tea, simmering in a pot filled with milk. Before adding the spices to the milk, you crush cardamom seeds and spices with a pestle and mortar to release their oils. This process is similar to massaging sugar and lemon zest with your fingers to bring out more citrus flavor.
For this recipe, it’s best to use masala chai tea bags filled with rich spices. Chai alternatives, such as chai latte mix, contain too much sugar, making the drink overly sweet in taste. Use tea bags or loose leaf tea for the best results.
Pro Tips
- Control the strength of flavor with the number of tea bags. Remember, flavor loses its intensity when frozen, so adding more than two tea bags will not taste overpowering.
- For subtle chai flavor, use two tea bags. For a stronger flavor, use three to four.
This recipe takes a few extra steps than my other ice cream recipes. It starts by heating whole milk (I use lactose-free milk) in a small pot. It’s important to prevent the milk from boiling. If this happens, the milk will scald, causing it to stick to the bottom of the pot or develop a skin.
Another method for heating the milk is to use a temperature controlled electric tea kettle. Simply pause the heating once the temperature reaches 150°F. You can also use a thermometer when using a pot. Once the milk is warm, steep the tea bags in the milk for 2-5 minutes.
When using loose leaf tea, strain it into a mug before refrigerating. Cover with plastic wrap and refrigerate until the tea is cold. After chilling the chai, finish the recipe, transfer to a freezer-safe container, and freeze overnight. Thaw your ice cream for 10-15 minutes before scooping. Top with roasted figs glazed with honey if you like!
Chai Ice cream
Print Recipe
Equipment
- electric mixer
- small pot
Ingredients
- 1/2 cup milk heated to 150F-155F
- 14 ounces sweetened condensed milk
- 2-4 masala chai tea bags
- 1/2 teaspoon maple syrup optional
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- In a small pot, add the milk and heat until it reaches 150-155°F. Transfer the milk into a mug, place the tea bags inside. Steep for 2-5 minutes. Stir in maple syrup. Cover with plastic wrap before refrigerating to prevent a skin from forming. and set in the fridge for about 15 minutes (or until cold) to chill.
- Once it’s cool, pour chai infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
- In a separate bowl, pour the cold heavy cream, add the vanilla and sea salt. Then use a hand mixer or stand mixer to whip the cream to medium-stiff peaks. When you lift the mixer you'll notice an imprint of the whisk in the cream.
- Add the chai milk mixture, slowly with the mixer on, whip until combined. Pour into an air-tight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving.
