Experience the comforting warmth of chai in a creamy, chilled dessert with this Chai Ice Cream.
Infused with aromatic spices like cardamom, cinnamon, and ginger, it’s rich in healthy fats from cream and milk while providing a small protein boost.
Easy to prepare and naturally flavorful, it’s a satisfying treat perfect for everyday indulgence or meal prep dessert options.
Chai Ice Cream
Equipment
- Medium Saucepan – 1
- Measuring cups and spoons (1 set)
- Tea bags or loose leaf tea strainer – 2
- Grater – 1 (for ginger)
- Mixing Spoon: 1
- Ice Cream Maker (1)
- Covered container for freezing – 1
Ingredients
- 1 cup 2% milk
- 2 cups heavy cream
- ½ teaspoon cardamom pods
- ¼ teaspoon whole cloves
- ¼ teaspoon black peppercorns
- 2 cinnamon sticks
- 1 tablespoon fresh grated ginger
- 2 tea bags black tea English breakfast or other
- 1 vanilla bean or 1 teaspoon vanilla extract
- 5/8 cup sugar 1/2 cup + 2 tablespoons
Instructions
- Prepare the Spices: Start by gathering all your chai spices: cardamom pods, whole cloves, black peppercorns, cinnamon sticks, and fresh ginger. Using the flat side of a knife or a spice crusher, gently smash the cardamom pods to release the seeds, which carry the most flavor.This step ensures your ice cream is infused with maximum aromatic depth, giving it that classic chai warmth.
- Heat the Milk and Spices: Pour 1 cup of 2% milk and 1 cup of heavy cream into a medium saucepan. Add all the prepared spices to the milk mixture. If you are using a vanilla bean, split it lengthwise and scrape the seeds into the pan, adding the pod as well. Place the saucepan over medium heat and warm the mixture slowly until it reaches just below a simmer. Stir occasionally to prevent the milk from sticking or scorching at the bottom. You want the milk hot enough to extract the flavors from the spices without boiling.
- Steep the Tea: Once the milk-spice mixture is hot, add 2 tea bags (or loose leaf tea in a tea strainer) to the saucepan. Remove the pan from direct heat, cover it with a lid, and allow the tea to steep for 15 minutes. This step draws out the deep, bold flavors of black tea, which complement the warmth of the spices beautifully. Resist the temptation to rush this process—longer steeping gives the ice cream a richer, more robust chai taste.
- Extended Spice Infusion: After the initial 15-minute steep, remove the tea bags carefully to avoid any bitterness from over-extraction. Cover the pan again and let the mixture continue to infuse for another 30 minutes. This slower, longer steep allows the spices to release their subtle oils into the milk, creating a deep, aromatic flavor that will carry through in every creamy bite.
- Strain the Mixture: Once your milk has absorbed all the chai flavors, it’s time to strain. Place a fine mesh sieve over a large bowl and pour the liquid through, discarding the spent spices and tea bags. This ensures your ice cream base is silky smooth, with no gritty bits, creating a luxurious texture that’s perfect for freezing.
- Sweeten and Finish the Base: Return the strained milk mixture to the saucepan or a clean bowl. Add the remaining 1 cup of heavy cream (or remaining half, depending on your measurement) and the sugar.If you opted for vanilla extract instead of a bean, add it now. Stir gently until the sugar is fully dissolved. This step balances the warmth of the spices with just the right sweetness, creating a harmonious chai flavor that isn’t overpowering.
- Chill Before Freezing: Allow the sweetened chai base to cool to room temperature, then place it in the refrigerator until thoroughly chilled—at least 1 to 2 hours. Chilling the mixture ensures that your ice cream will freeze evenly and develop a creamy texture instead of ice crystals. This patience pays off with a rich, luscious frozen dessert.
- Freeze Using an Ice Cream Maker: Once the mixture is fully chilled, pour it into your ice cream maker according to the manufacturer’s instructions. Churn the ice cream until it reaches a soft, creamy consistency, usually around 20–30 minutes. This step aerates the ice cream while maintaining the silky texture, giving it that light yet indulgent mouthfeel that’s signature to homemade ice cream.
- Firm Up in the Freezer: Transfer the churned ice cream into a covered container. Smooth the top with a spatula, then seal tightly. Place the container in the freezer for at least 8–10 hours or overnight. This firming step allows the ice cream to set completely while the flavors continue to meld, resulting in a rich, creamy dessert with a perfectly spiced chai essence in every bite.
- Serve and Enjoy: Before serving, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly, making scooping easier. Serve in bowls or cones, or pair with warm desserts like apple pie or spiced cookies for a decadent treat. Every spoonful should carry the comforting aroma of chai with the indulgent creaminess of homemade ice cream—an irresistible combination for any occasion.
Notes
- Smash cardamom pods and lightly bruise other spices to release natural oils for maximum flavor.
- Use high-quality black tea for a rich, aromatic base; steep longer for a stronger chai taste.
- Chill the ice cream mixture thoroughly before churning to ensure a creamy, smooth texture.
- Adjust sugar according to your preferred sweetness level.
Chef’s Secrets: How To Elevate Flavors
For a truly gourmet touch, try toasting the spices lightly in a dry pan for a minute or two before adding them to the milk.
This intensifies their aroma and brings a subtle smokiness that enhances the chai experience.
If using a vanilla bean, scrape the seeds thoroughly to maximize the flavor infusion.
For a creamier texture, you can substitute a portion of heavy cream with half-and-half or evaporated milk, which reduces richness slightly but keeps it smooth.
Finally, stirring the ice cream base gently while cooling can help integrate flavors more evenly.
Serving Suggestions: Creative Chai Pairings
Chai Ice Cream is wonderfully versatile. Serve it on its own in a bowl for a simple, satisfying dessert, or pair it with warm apple pie, gingerbread, or spiced cookies for a comforting combination.
It also works beautifully with fresh fruit like poached pears or berries, and a drizzle of caramel or chocolate sauce can add a luxurious touch.
For a playful twist, scoop it into coffee or hot chocolate for a creamy chai float, making it perfect for brunch or festive gatherings.
Storage Tips: Keep Ice Cream Fresh
Store Chai Ice Cream in an airtight container to prevent freezer burn and maintain flavor.
Press a piece of parchment paper directly onto the surface before sealing to avoid ice crystals forming.
For best texture, consume within two weeks. If it becomes too firm in the freezer, allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
You can also portion into small containers for individual servings, which helps maintain freshness and makes it convenient for meal prep or entertaining.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can freeze the base in a shallow container and stir every 30–45 minutes for a few hours until it reaches the desired consistency.
This manual method incorporates air and prevents ice crystals, though the texture may be slightly denser than using a machine.
2. Can I use non-dairy milk for a vegan version?
Absolutely. Full-fat coconut milk, almond milk, or oat cream work best.
You may need to adjust the sugar and cream ratio to maintain creaminess, as non-dairy options can sometimes yield a softer texture.
3. How can I make the chai flavor stronger?
Increase the steeping time of the tea bags or add an extra cinnamon stick or more crushed cardamom.
Toasting spices before adding them to the milk also enhances their aromatic impact.
4. Can I prepare this recipe ahead of time?
Yes, the ice cream base can be made a day in advance and refrigerated overnight.
Churned ice cream should be frozen at least 8–10 hours before serving.
Prepping ahead helps the flavors fully develop and saves time on the day of serving.
5. How do I prevent ice crystals in my ice cream?
Ensure the base is fully chilled before churning, use sufficient fat from cream, and store in an airtight container with parchment paper on top.
Stirring occasionally during initial freezing can also help maintain a smooth, creamy texture.
