Chai Spice Coconut Ice Cream

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


  • 1 cup strongly brewed Chai Black Tea - 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)
  • 2 cans (3 1/4 cups) coconut milk
  • 2/3 cup of Organic Raw Agave Nectar
  • 2 Tbs. arrowroot starch (optional, but preferred)


  1. In a small bowl, whisk together ¼ cup of the coconut milk with the arrowroot starch. Whisk well to combine them.
  2. Shake your cans of coconut milk really well before opening to ensure the coconut cream and coconut water are better combined when opening.
  3. 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.
  4. Allow to cool completely in the refrigerator before putting into the ice cream maker.
  5. Follow manufacturers directions for your ice cream maker.


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