Chai is such an awesome hot beverage that it dominates the hot beverage scene to the point of where other hot beverages are jealous. So why not make it dominate the cold and icy scene as well by making it into ice cream? Then add chocolate? Well okay then! This Chai Chocolate Chip Ice Cream recipe uses non-dairy milk and cashew butter for it's creaminess. Raw cashew butter essential for this vegan ice cream due to it's neutral flavor; roasted cashew butter is not recommended because it has undesirable bitter flavors that will throw off the flavor profile.
2 cups non-dairy milk
¾ cup sugar
4 teabags of Darjeeling tea
1 teaspoon arrowroot flour or tapioca flour
2 teaspoons canola oil
1 teaspoon apple cider vinegar
8 whole cloves
8 green cardamom pods
6 slices of fresh ginger (use a vegetable peeler to peel slices that are1 ½ inches long)
1 cinnamon stick approximately 2 inches long
2 pinches cayenne powder
1 pinch of nutmeg powder
½ cup raw cashew butter
¼ cup silken tofu
1 teaspoon vanilla extract
¼ cup chocolate chips
In a medium saucepan over medium heat, add the non-dairy milk, sugar, Darjeeling teabags, arrowroot flour or tapioca flour, canola oil, apple cider vinegar, cloves, cardamom, ginger, cinnamon, cayenne powder and nutmeg. Simmer for about 5 minutes while whisking frequently.
Strain out the spices and tea. Transfer the mixture to a blender and blend in the raw cashew butter, silken tofu and vanilla extract for about one minute. Transfer to a bowl and place in the refrigerator to cool for about two hours.
Mix in an ice cream maker for about 30 minutes.
Mix the chocolate chips into the ice cream with a spoon. Transfer to a covered container and put it in the freezer for 3 hours. Makes 1 Quart.