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4 from 1 vote
Sugar cones with chai ice cream
Spiced Chai Ice Cream - Vegan
Prep Time
20 mins
Total Time
20 mins
Made with Kitchen Aid Ice Cream churning bowl
Course: Dessert
Cuisine: American
Servings: 6
Author: shades of cinnamon.com
  • 3/4 cup spiced chai tea (4 spiced chai tea bags in 1 cup of boiling water, steeped for at least 15 minutes and cooled)
  • 1 1/2 cups of raw cashew nuts , soaked for at least 2 hours than drained
  • 1 cup coconut cream ( you can use coconut, almond or rice milk if you prefer)
  • 1/4 cup agave syrup
  • 1/4 cup coconut oil , melted
  • 1/4 cup sugar
  • 2 tsp vanilla essence
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • (You can add other chai spices like black pepper, and cardomom powder if you like)
  1. Freeze your churning bowl overnight or according to manufacturers instructions.
  2. Soak cashews for 2 hours or longer
  3. Steep tea bags in 1 cup boiling water for at least 15 minutes as you want it as strong as possible. Cool in the fridge.
  4. Drain almonds and put in blender or Nutribullet or anything that can make a smoothie.
  5. Take tea bags out and measure out 3/4 cup of the chai tea, add this to the almonds.
  6. Add melted coconut oil, agave syrup, sugar, vanilla and spices.
  7. Blend until a smoothie consistency.
  8. Pour this mixture into your chilled ice cream bowl and churn according to your manufacturer's instructions. Each machine is different. Remember to always have the machine running before you pour the mixture in otherwise it may freeze on the sides as it touches the bowl.
  9. My Kitchen Aid takes 15 minutes to get soft serve consistency.
  10. You can eat it as is straight from the bowl if you want a soft serve, otherwise transfer to a freezer safe container and cover and freeze until hard. A few hours will do.
  11. You can make this 5 days in advance.