Chai Spice Coconut Ice Cream

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Chai Spice Coconut Ice Cream is perfectly creamy, wonderfully spiced and the perfect way to end your hot summer day!

Love Ice Cream? Try our No Churn Roasted Blueberry Ice Cream or Homemade Pistachio Ice Cream.

Chai Spice Coconut Ice Cream

This Chai Spice Coconut Ice Cream is Dairy, Egg, & Soy Free.

It’s also ridiculously delicious and a little addicting.

We ate a lot. And then made it again…

Alright, let’s be honest. I’m not really a gluten free, dairy free, egg free, soy free kinda girl.

That’s probably really obvious when you look around at the majority of my recipes.

That’s not to say I don’t eat that way occasionally, but I can assure you it isn’t done on purpose.

Interestingly I am lactose intolerant. My brother is allergic to dairy. And then we have several friends that are severely allergic to peanuts.

My husband is severely allergic to strawberries and pears (not that it is the same), but you get the point.

It isn’t that I wouldn’t like to cook that way from time to time, it’s just… I don’t actually have to, so I never took the time to learn.

When #SundaySupper decided this week was “Free For All” and was going to encompass the things I mentioned above and more, I went ahead and took on the challenge.

I was actually pleasantly surprised to learn that I already make a lot of things the right way,  with the exception of gluten.

I know so little about gluten free cooking, I won’t even pretend.

I am trying to learn though.

Now, after my whirlwind crazy weekend LAST weekend, this week has been wonderful and full of much better things.

However, mini me has headed to her 3 week stay at Truman State University and I’m  missing her like crazy.

There’s something kind of surreal about dropping a 15 year old (and 14 last year) off at college. Just saying.

Before I drove her yesterday, we spent a LOT of time in the kitchen this week, and this wonderfully delicious Chai Spice Coconut Ice Cream is one of the resulting recipes.

We’ve made it a few times, but this time we tried eating them with some vanilla curd drizzled on top, and oh my… there are not words.

It was so good. It made amazing, spectacular.

Check out the other fantastic recipes today:

• Gluten Free Pizza by Cravings of a Lunatic
• Dairy, Egg, Gluten & Nut Free Mushroom Risotto Bake by Cindy’s Recipes and Writings
• Gluten Free Persian Cucumber Yogurt by Shockingly Delicious
• Dairy Free Farro and Fruit Salad by Magnolia Days 
• Dairy, Egg, Gluten & Dairy Free Fattoush Salad by From the Bookshelf
• Dairy, Egg, Gluten, and Nut Free Grilled Fennel Salad by Food Lust People Love
• Dairy & Gluten Free Individual Chocolate Pavlovas by The Girl in The Little Red Kitchen
• Gluten Free Flourless Chocolate Chip Peanut Butter Cookies by Juanita’s Cocina
• Dairy, Egg & Gluten Free Apple Almond Butter Cookies by What Smells So Good?
• Gluten Free Chocolate Chip Cookies with Almond Flour by Hezzi-D’s Books and Cooks
• Dairy Free Chocolate Gelato by Growing Up Gabel 
• Dairy, Egg, Gluten & Sugar Free Cantaloupe, Strawberry, & Coconut Gazpacho by Peanut Butter and Peppers
• Gluten Free Mousse & Cookies by Ninja Baking
• Gluten Free Brown Butter Snickerdooles by Pies and Plots
• Dairy, Egg & Soy Free Chai Spice Coconut Ice Cream by Daily Dish Recipes
• Gluten Free Lemonade Dip by The Messy Baker

Recipe for Chai Spice Coconut Ice Cream

Chai Spice Coconut Ice Cream

Nicole Cook

A blend of Chai Black Tea and Coconut Cream makes this ice cream a healthier choice than it’s cream counterpart.

5 from 5 votes

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Prep Time 5 mins

Cook Time 3 mins

Refrigerate 2 hrs

Total Time 2 hrs 8 mins

Course Frozen Treats

Cuisine American

Servings 1 quart

Ingredients

  

1x2x3x

• 1 cup strongly brewed Chai Black Tea*
• 2 cans 3 ¼ cups coconut milk
• ⅔ cup of Organic Raw Agave Nectar
• 2 Tbs. arrowroot starch optional, but preferred

Instructions

 

• In a small bowl, whisk together ¼ cup of the coconut milk with the arrowroot starch. Whisk well to combine them.
• Shake your cans of coconut milk really well before opening to ensure the coconut cream and coconut water are better combined when opening.
• In a medium saucepan on the stove over medium heat, whisk together the arrowroot starch/coconut milk mixture with the tea, agave nectar and all of the remaining coconut milk until blended well. Heat the mixture for 2 minutes, then remove from heat.
• Allow to cool completely in the refrigerator before putting into the ice cream maker.
• Follow manufacturers directions for your ice cream maker.

Notes

I used Tazo Black Tea, Organic, Chai (4 bags to 1 cup of boiling water and I squeezed all excess water out of the bags)

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