Vegan Chai Spiced Ice Cream
Creamy, all natural ice cream fully vegan. This is so healthy and good for you!
Ice cream season has officially started!
It’s 30 C here in Shanghai and, if you guys have been following me for a while, well you know that means ICE CREAM! Oh yes baby.
As I am trying to reduce my dairy intake, this time I have decided to try make a vegan ice cream and let me tell you something: it is DELICIOUS! Creamy, flavorful, just like a standard gelato, but way healthier and good for you!
The base of this ice cream is coconut milk (I made it using coconut meat and water) and activated cashew nuts.
Let’s “cream the ice” baby!
- 1-1/2 cup activated cashew nuts
- 1 cup coconut milk (I used 1/2 fresh coconut flash with 1 cup water)
- 3 bags of chia tea
- 1/4 cup melted coconut oil
- 1/4 cup agave syrup
- 1 tsp vanilla bean
- 1/2 tsp ginger powder
- 1/2 tsp ground cinnamon
- 1/4 tsp cardamon
Make the tea using 3/4 cup of boiling water. Let it infuse for 10-15 min, then let it chill in your fridge
Meanwhile gather your spices, I like to use cardamon pods, open them up and get the internal kernel.
add cinnamon and ginger
Measure up 1 and 1/2 cup of activated cashew nuts
For the coconut milk I decided to go natural and preservative free all the way, so I opened up a young coconut, drank the water and scraped down the fresh which I then blended with 1 cup of water. That gets you super creamy coconut milk
Place all the ingredients into a blender
and process until nice and creamy
Transfer to your ice cream machine and process based on the manufacturer instructions. In mine it took 10 min.
You can serve it right up, for a creamer texture, which is what I did. Or transfer it into a container and freeze until ready to use.
To serve dust the top with a bit of cinnamon sugar.
Have a great week ahead people.