Happy summer! Where has the first half of 2017 gone?! Ya got me….all I know is that its summer and summer means ICE CREAM!! 
It’s probably the best part of the warmer seasons just like this Vegan Cashew Chai Ice Cream is the best ice cream of the year (so far that is)!
With only a handful of ingredients, this vegan ice cream turns the warm flavors of a cup of tea into a refreshing treat for any time of day. Yes, that’s right, I had some at 9am when I was making it. No shame in my game. And I’d do it again. And again.
Over the past 6ish months, I’ve been experimenting with plant-based and vegan food in hopes of feeling better inside and out. Let me tell ya, ice cream is and always will be a weakness for me so this recipe is the perfect way to have the best of both deliciousness and dairy-free living. Now, I’m definitely not a full on vegan nor do I know if I ever will be, but making substitutions like this has made the journey a million times better! It’s soft, creamy and full of the Chai spice profile that I love.
The most delicious Vegan Cashew Chai Ice Cream out there
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Traditionally, Chai tea consists of the ginger, cinnamon, cloves, black pepper and cardamom spices. All bring warmth and comfort to any meal. However, I wasn’t about to spend $14 on a small jar of cardamon. Luckily, two packets of yor favorite brand of Chai tea does just the trick. This, combined with a little extra cinnamon, all spice and nutmeg, gives the ice cream a strong but not overpowering flavor.
Now, I’ve tried all sorts of ‘nice creams’ full of bananas and they are pretty good. But sometimes you just can’t beat the fat and decadence that ice cream typically has. Using a nut base is the perfect way to do this. I went with cashew since they are a creamy nut that blends well and lays a great foundation for any type of ice cream you could imagine. I’m already dreaming up my next creation with it.
Combined with cashew milk, a little coconut oil and a few minutes churning away in an ice cream maker, this Vegan Cashew Chai Ice Cream is truly heaven on Earth during the hot months. And in North Carolina, its hot from April to October so ice cream season is long. No complaints here! And now that I’ve chatted away about the yumminess, I’m off to get another bowl. Enjoy!
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Ingredients
- 1 cup soaked Cashews
- 2 cups unsweetened vanilla cashew milk
- 1/4 cup brown sugar
- 1/4 tsp all spice
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 2 Chai tea bags
- 1 tsp vanilla
- 1/4 cup coconut oil, melted
Instructions
- Over medium heat, simmer the cashew milk with the chai bags and brown sugar for 10-15 minutes.
- Meanwhile, drain and rinse your soaked cashews. Blend until smooth in a blender.
- Once the chai tea has steeped, remove the tea bags.
- In to the blender, add the all spice, nutmeg, cinnamon, vanilla, coconut oil and cashew milk mixture.
- Blend for 1-3 minutes (depending on your blender, until everything is incorporated well.
- Move the mixture into an ice cream maker and turn on. Let the mixture churn until the desired consistency. It took about 25-30 minutes in mine but every machine is different so keep an eye on it.
- Enjoy immediately. Or freeze until you need a frozen treat!
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Your Turn!
What’s your favorite ice cream flavor?
Sweet or savory desserts during the summer?
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