Chai Spice Ice Cream

We visited Traverse City earlier this summer, and after I tasted a vegan Mumbai Spice Ice Cream we found there, I just had to try recreating something reminiscent of those flavors once we got back home.

So I got to work on this one, which begins with chai tea and a homemade cashew cream base. It’s sweetened only with date syrup, and is creamy, refreshing, and so spicy good!

Depending on how you like your chai, please feel free to adjust the number of tea bags you use, and/or the steeping time.


  • Servings: makes about 1 quart
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1 cup boiling water
2 to 4 chai black tea bags
1 cup nondairy milk
1/2 cup raw cashews
1/2 cup, plus 3 tablespoons date syrup
3 tablespoons pure vanilla extract
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tiny pinches of kosher salt


Steep tea bags in boiling water for about 5 or 6 minutes. Remove bags. Squeeze the extra tea from the bags (if desired) for more flavor. Allow tea to cool.

To a high-powered blender (like a Vitamix), add tea, milk, cashews, date syrup, vanilla, ginger, cinnamon, and salt. Process until mixture is smooth and combined well.

Carefully pour mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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