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.
Servings 1 quart
Ingredients
- 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)