In case you didn’t know, I’m half East Indian. Superman and I had the joy of traveling to India on a 2-month mission trip when we were first married, and while we were there, were served Chai tea nearly every day. I have to admit, at the time I didn’t appreciate it, as the intensely hot/humid weather coupled with a hot cup o’ tea was almost unbearable. But it would have been rude to decline our hosts’ offers, and I actually began to appreciate the taste by the time our trip was over. A few weeks ago, I was craving the Chai taste, but didn’t want hot tea, and don’t really care for chilled Chai. And so, Chai ice cream popped into my head! This was so delicious, so refreshing, and definitely delectably unique!
Recipe: Dairy-Free Chai Ice Cream
2 cans unsweetened, full-fat coconut milk
1 TBSP pure vanilla extract
1/3 cup pure maple syrup
1 cup strong Chai tea (I put 2 tea bags into one mug and let brew for about 7 minutes)
Pinch of tea granules from the tea bag
Blend all ingredients (except the tea granules) in a blender or beat together in a bowl. Tear open one of the tea bags and put a pinch into the bowl of ice cream mixture. Stir in, and pour into ice cream maker and follow manufacturer’s directions.