#Best and #Good #Recipe >> #VEGAN CHAI ICE CREAM

#BestandGoodRecipe >> VEGAN CHAI ICE CREAM

Guys, this dish is very soft, sweet, cold and fresh. Make everyone that tastes it addictive. This dish is super duper unique.

When eaten during the daytime, where the sun is shooting light and makes it hot, we can overcome this dish, because it can make us fresher.

This dish is suitable for all ages. And you can make it yourself at home without the hassle of buying it.

So, guys, enjoy and feel the freshness and enjoyment.


US Customary - Metric
  • 1 1/2 cups raw cashews (soaked for 4-6 hours or overnight, then drained)

  • 1 cup light coconut milk (or sub another dairy-free milk, such as almond or rice)

  • 3 packets chai tea (or ~4 tsp loose leaf as the original recipe is written // or sub black tea for a more subtle chai flavor)

  • 1/4 cup coconut oil, melted (or olive oil)

  • 1/4 cup agave nectar or maple syrup (or sub honey if not vegan)

  • 1/4 cup cane sugar

  • 1 tsp pure vanilla extract

  • 1/2 tsp each cinnamon and ginger powder

  • 1/4 tsp each black pepper, ground cloves, and cardamom* (optional)

  1. Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hour before blending.

  2. When ready to prepare ice cream, steep your chai tea in 3/4 cup boiling water (amounts as the original recipe are written // adjust if altering batch size) for at least 10 minutes. It should be very strong. Remove tea bags, squeezing out excess tea, and let cool in the fridge.

  3. In the meantime, drain cashews and measure out other ingredients.

  4. Add tea and all remaining ingredients to a blender and blend until creamy and smooth - about 3-4 minutes, using liquify if you have the option. Taste and adjust sweetness/flavors as needed.

  5. Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 45 minutes. It should resemble a thick soft serve.

  6. Transfer to a freezer-safe container, cover and freeze until hard - at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.

Thank you for visiting my blog, happy to enjoy and good luck

Click ==> Original recipe here :



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