Name: Creamy Chai Ice Cream
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1.5 cups raw cashews (soaked for 4-6 hours or overnight, then drained); 1 cup light coconut milk (or sub another dairy-free milk, such as almond or rice); 0.25 cup coconut oil, melted (or olive oil); 0.25 cup agave nectar or maple syrup; 0.25 cup cane sugar; 1 tsp pure vanilla extract; 3 packets chai tea (or ~4 tsp loose leaf as original recipe is written // or sub black tea for a more subtle chai flavor); 0.5 tsp cinnamon powder (each); 0.5 tsp ginger powder (each); 0.25 tsp black pepper (each (optional)); 0.25 tsp ground cloves (each (optional)); 0.25 tsp ground cardamom (each (optional))

Instructions

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1

Chill your churning bowl in the freezer overnight. Soak your raw cashews (1.5 cups) for at least 4-6 hours or overnight, then drain.
2

Steep chai tea (3 packets) in hot water (0.75 cup) for at least minutes (10). The tea should be very strong. Remove tea bags, squeezing out excess tea, and let cool in the fridge.
3

While the tea cools, measure out remaining ingredients.
4

Add the cooled tea and all remaining ingredients (raw cashews (1.5 cups), light coconut milk (1 cup), coconut oil, melted (0.25 cup), agave nectar or maple syrup (0.25 cup), cane sugar (0.25 cup), pure vanilla extract (1 tsp), cinnamon powder (0.5 tsp), ginger powder (0.5 tsp), black pepper (0.25 tsp), ground cloves (0.25 tsp), ground cardamom (0.25 tsp)) to a blender. Blend until creamy and smooth, about [3-4 minutes]. Taste and adjust sweetness/flavors as needed.
5

Transfer the mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about minutes (45). It should resemble thick soft serve.
6

Transfer to a [freezer-safe container], cover, and freeze until hard—at least hours (6), preferably overnight. It will keep in the freezer for up to a week.