Chai Latte Ice Cream

August 23, 2012 by Leanne Vogel February 27, 2017

Gluten-free, dairy-free, chai latte made into ice cream. Sweetened with honey and boosted with the benefits of hemp seeds.

Ingredients

• 1 can (1 ¾ cup) full-fat coconut milk
• 1¾ cup water
• 1/3 cup honey
• ¼ cup hemp seeds
• 4 teaspoons chai spice or you can make my homemade version
• 2 bags of herbal chai tea, tea leaves removed from the bag
• 1 teaspoon pure vanilla extract
• ½ teaspoon guar gum – see note

Instructions

1. Add all ingredients to the bowl of your food processor or high-powered blender and blend on high until smooth, about 1 minute.
2. 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.
3. Ice cream maker version: use in your ice cream maker, according to its directions.
4. 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.

Notes

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 agave nectar

Nutrition Information Per Serving