This super-creamy cashew ice cream is completely Paleo and makes for the perfect treat for chai tea lovers!
Looking for a cooler version of your favorite chai tea recipe? This Paleo-friendly ice cream fuses chai with a creamy coconut milk base and sweet maple syrup. Throw it in the ice cream maker and you’ll have a yummy, chai-infused dessert in minutes!
If you have an egg allergy, you’ll be happy to know that this recipe stays incredibly rich without the need for eggs. The secret ingredient? Soaked and blended raw cashews! They’re not just great for making no-bake cheesecakes, they also give your ice cream a velvety texture.
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For best results, use full-fat, not “light,” coconut milk. Also, soaking the cashews overnight yields maximum creaminess, but you can soak them in near-boiling water for thirty minutes if you’re in a pinch. Blend the ice cream base on the highest speed to get the mixture very fluffy and smooth. The ice cream will be soft-serve right out of the ice cream maker, while freezing it will firm it up. If it gets too hard to serve, just leave it on the counter for few minutes to soften before scooping.
Serve this dessert in ramekins and sprinkled with high-quality cinnamon for an easy treat!
Cashew Chai Ice Cream
Cashew Chai Ice Cream
Heather ReslerIngredients
- ½ cup boiling water
- 2 chai tea bags
- 1 cup raw cashews, soaked overnight and drained
- 1 can full-fat coconut milk
- ⅓ cup maple syrup
- ½ t ground cinnamon
- ¼ t ground ginger
Instructions
- Pour the boiling water over the tea bags in a mug and let steep a few minutes to make a strong tea. Remove tea bags
- In a blender, combine tea and all other ingredients.
- Blend until extremely smooth; pour into a bowl and chill until cold.
- Churn cold ice cream base in an ice cream maker per manufacturer's instructions.
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