A delicious egg and dairy free version of one of our favorite chai ice creams — enjoy!
INGREDIENTS:
1 tablespoon chai spices (Kashmiri or Malabar are delicious)*
1 cup water
2 cans (28 ounces) full fat coconut milk, shaken well
3/4 cup honey (or maple syrup for vegan version)
1 teaspoon pure vanilla extract
Pinch of fine grain sea salt
1 1/2 teaspoons arrowroot starch
INSTRUCTIONS:
In a small saucepan, bring 1 cup water to the boil, add chai spices, and reduce heat to low simmer. Simmer spices for 5 minutes. Remove from heat and strain. Discard spices and reserve the 'tea.'
In a large, heavy-bottomed pot, whisk together the coconut milk, tea, honey (or maple syrup), vanilla, and salt until thoroughly blended. Reserve half cup of mixture and place in a small bowl.
Whisk the arrowroot starch with the reserved milk mixture and set aside.
Heat the milk mixture over medium heat. When it's hot, whisk in the arrowroot mixture into the warm coconut milk mixture and bring it to a gentle boil, stirring frequently for one minute.
Remove from heat, let cool to room temperature, then cover and place the bowl in the refrigerator until the mixture is thoroughly chilled, several hours or overnight.
When ready to make the ice cream, whisk the mixture one last time, then pour it through a strainer to remove any lumps. Pour mixture into your ice cream maker and freeze according to the manufacturer's directions.
Transfer ice cream to freezer for a couple of hours to firm up. Or, enjoy immediately if you like a soft texture.
* If you buy our chai concentrates, this is the perfect time to use them! Just add a tablespoon or two (to your personal taste) of concentrate and skip the first step of steeping the spices.