[Dairy-Free] Honey Chai-Spiced Ice Cream
I think I’ve come up with the most perfect ice cream flavor to get us through this transitional time between summer and fall. You know, that weird time when it is still SO hot outside, but we are all anticipating Fall weather.
I tend to boycott all things pumpkin spice until October 1st. It’s not that I don’t love all things pumpkin flavored, but it is still seriously hot in Texas until at least October, so it just doesn’t feel right to dive right into the Fall things until then. I’m looking at all those PSL’s that start showing up on September 1st. (ridiculous)
So I’m sorry (not really), but this is not a pumpkin ice cream. Although that would be a genius idea for a post some time this Fall. But I can always get down with the chai spices! And that is what we are doing today, honey and chai are coming together and making THE best ice cream. Honey + chai = LOVE.
I used my ice cream maker for this recipe, so it is super simple and doesn’t require much work at all. The ingredients are minimal, and most importantly, nutritious. Coconut milk provides healthy fats, and is much easier to digest for most people than dairy milk. Honey is a natural sweetener, and also provides healing nutrients. And of course, chai spices are DELICIOUS.
This is the perfect treat to satisfy those cravings for Fall flavors, even when the temperature is still in the 90s.
- 2 (14 oz) cans full-fat coconut milk
- 1/2 cup honey
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp nutmeg
- 1/4 teaspoon ginger
- 1/4 tsp cloves
- In a large mixing bowl, whisk all of the ingredients together until evenly combined. Place the bowl in the fridge for at least a couple of hours (or overnight) to chill.
- Pour the ice cream base into your ice cream maker, and turn it on. Mix the ice cream according to your machine's instructions.
- When the ice cream maker is done, transfer the ice cream to a freezer safe container to harden for a couple of hours.