This delicious vegan ice cream is a version of chai tea using coconut milk in place of cream. All the heady Indian spices you would expect are here: ginger, cinnamon, cardamom, cloves, and allspice. As noted towards the end of the post you need to replace the honey with agave, maple or other vegetarian syrup for the recipe to be vegan. For non-vegans the two cans of coconut creme could be replaces by 2 cups of cream and 1 of whole milk.
Kate of Cookie+Kate uses a little arrowroot starch as an ice crystal tamer, I used tapioca starch because that’s what I had on hand, and you can also use corn starch in the same qty. The arrowroot is a nice touch, I haven’t seen that before and Kate reports that this ice cream scoops nicely straight from the freezer and since it makes close to a quart and half of ice cream, this is no small thing. You can always make a half recipe of course.
Click here for the recipe details at Chai Coconut Ice Cream Recipe
Chai tea, coconut milk / 1 quart
Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min