When it comes to summer treats, a bowl of homemade ice cream is the very best thing.
Whether you want your base to be made of cashews, bananas or beans, there is something for everyone.
And the flavor possibilities are endless… even if you have a bunch of different food preferences, eating styles and allergies in your house.
If you’re in love with chai lattes, vanilla or tea, I’ve got news for you – the magic of chai plus the creamy consistency of ice cream combined together in (dairy-free) matrimony tastes like pure heaven.
Sadly, I cannot be credited for this wondrous creation.
It’s all on Kelly – the writer, super Mom, recipe developer and photographer behind the food blog, The Spunky Coconut.
Kelly and I had had a Skype date a couple of months ago and, when we got onto the topic of cookbooks, Kelly mentioned that she had written a Dairy-Free Ice Cream Cookbook.
Once we really got into chatting about the flavors, strategies and ingredient techniques behind the perfect bowl of dairy-free ice cream, it was easy to see that Kelly knew her stuff! And, lucky me(!), she offered to send me a copy of her Dairy-Free Ice Cream Cookbook. It traveled all the way from Montreal, along with us in the car, just to make sure it would arrive in Calgary safe and sound.
I could barely wait to crack this baby open and get to ice cream eating making.
Though there were a bunch of ridiculously cool recipes to choose from – like pumpkin, piña colada, and spiced apple tea, the chai ice cream spoke to me most.
With a little change here, and a minor ingredient update there, I was ready to take the recipe into the kitchen and get to blending and churning. And, I must say, this is quite the delicious treat!
To print, email or text this recipe, click here.
Add all ingredients to the bowl of your food processor or high-powered blender and blend on high until smooth, about 1 minute.
Transfer mixture to a mason jar or glass container. Cover and chill in the refrigerator for at least 12 hours to allow the flavors to develop and the mixture to become ready for freezing.
Ice cream maker version: use in your ice cream maker, according to its directions.
Freezer method: separate mixture into 4 bowls and place in the freezer for a total of 3 hours. Remove bowls from the freezer every 30-45 minutes to whisk everything together and prevent the mixture from clumping.
Feel free to use any type of tea here. I used rooibos to keep it caffeine free, but a black tea mixture can be used, too.
Note on guar gum: it is not paleo and may cause digestive issues. If you do not wish to use, it, supplement with unflavored gelatin, 1 tablespoon chia seeds or 1 handful of (soaked for 24 hours in water and drained) cashews.
To make vegan, replace the honey with coconut nectar or maple syrup
View nutrition information (once on page, scroll down)
Transfer the blended mixture to a mason jar or glass container and refrigerating for at least 12 hours will allow the flavors to develop and the mixture to prepare for freezing. Don’t skip this step!
I know, it’s torturous, but I wouldn’t recommend it if I I didn’t think it was totally necessary.
Also, feel free to use any type of tea here. I used Celestial Seasonings Bengal Spice (because it’s so flippin’ good!) but any type of chai tea would work just fine.
I’ve found quite the sweet spot for shooting my recipes in my new studio/office… but it requires me to push aside my big bulky computer. While I was shooting yesterday, I may or may not have dripped ice cream into my keyboard. Heh.
This ice cream is well worth the sticky keyboards and messy desks.
Have you visited The Spunky Coconut before?
Do you have a copy of her Dairy-free Ice Cream Cookbook? Would you like one? Yes?
Let’s give a copy away, shall we?
Kelly is offering to send 1 lucky Healthful Pursuit reader a signed copy of their very own Dairy-free Ice Cream Cookbook!
To enter the giveaway:
Get 1 entry when you leave a comment below, telling me your favorite ice cream flavor (or an ice cream flavor you’ve dreamed up but never tried making)