Hello and happy Monday!
To start the week we’re making a cozy, spiced treat: homemade chai ice cream. Even if the weather feels more like summer, this recipe keeps the warm, comforting flavors of chai and turns them into a creamy frozen dessert. If you enjoyed the chai popsicles before, this is the next delicious step—rich, spiced, and simple to prepare.
Here’s what you’ll need to make your own homemade chai ice cream:
Ingredients:
- 2 1/4 cups whole milk
- 4 tablespoons chai concentrate
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/2 tablespoons cornstarch
Directions:
- In a small bowl, combine 2 tablespoons of the chai concentrate with the cornstarch and stir until the cornstarch dissolves.
- In a saucepan, mix the whole milk with the remaining chai concentrate, heavy cream, sugar, and salt. Set the pan aside.
- Prepare an ice bath in a large bowl to chill the ice cream base quickly after cooking.
- Place the saucepan over medium heat and bring the milk mixture to a gentle simmer. Once simmering, maintain the simmer for 6 minutes, whisking occasionally to prevent scorching.
- Lower the heat to low. While stirring, pour in the cornstarch-chai mixture, then raise the heat back to medium and cook for 2 more minutes, stirring constantly until the base thickens slightly.
- Remove the pan from the heat and immediately set it into the ice bath, stirring frequently to cool the mixture evenly and quickly.
- When the mixture has cooled, transfer it to an airtight container and refrigerate for at least one hour to chill thoroughly.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Churning time can vary; it took about 20 minutes in my machine until it reached a soft-serve consistency.
- Scoop the churned ice cream into freezer-safe containers, seal with airtight lids, and freeze overnight to firm up.
Serving suggestion: sprinkle crushed waffle cone pieces over each scoop for a pleasant crunch, and if you like, add a pinch of loose-leaf chai on top for a decorative, aromatic touch. It’s optional but adds texture and visual appeal.
Recipe by Anissa Saxton
Styling by Brittni Mehlhoff
Photography by Amelia Tatnall
Will you try this chai ice cream recipe?