Low Sugar Dairy-Free Chai Ice Cream
 
Prep time
Cook time
Total time
 
This is a rich, gently spicy ice cream that I love eating on fall or winter nights. Please note that the Prep time is hands-on time only. Allow plenty of time or churning and chilling.
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 3.5 cups (scant quart)
Ingredients
  • 1 (14-ounce) can lite coconut milk
  • 1 teaspoon unflavored gelatin
  • 3 regular or decaf chai tea bags
  • 1 (14-ounce) can full-fat coconut milk
  • ¼ cup agave nectar
  • 5 drops plain or vanilla liquid stevia, or to taste
Instructions
  1. Pour the lite coconut milk in a small, heavy bottomed saucepan. Sprinkle with the gelatin and let it soften for several minutes.
  2. Place the pan over medium heat, and let it cook, stirring occasionally, until the gelatin dissolves and the milk is very warm.
  3. Remove the pan from the heat and steep the tea bags in the mixture for 5 to 8 minutes.
  4. Once the tea has finished steeping, gently squeeze the bags to extract as much flavor as possible.
  5. Strain the tea mixture into your blender, and add the full-fat coconut milk, agave, and stevia. Blend until combined. Taste, and blend in more stevia if needed.
  6. Refrigerate the mixture for 2 hours or overnight.
  7. Churn the mixture in your ice cream maker according to the manufacturer’s direcitons.
  8. Pack the soft serve ice cream into a freezer-safe container, and freeze for 4 hours or more for hard-packed ice cream.
Notes
Editor's Note: We suggest adding some vanilla extract to this recipe. Start with ½ teaspoon and see how you like the flavor.
Nutrition Information
Serving size: ½ cup Calories: 139 Fat: 9.7g Saturated fat: 8.3g Carbohydrates: 12.9g Sugar: 8.6g Sodium: 31mg Fiber: .6g Protein: 1.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/making-dairy-free-ice-cream-a-year-round-treat-with-seasonal-chai-spices