Oxymoronic but so right, we have taken a lot of pleasure in developing an ice cream flavour that is just right for the colder months and just perfect as a last-minute Christmas dessert.
We never stop eating ice cream, no matter the weather, but we do acknowledge that certain flavours really suit the seasons. So save the mango for summer, the pumpkin for fall and make this wintriest and most festive of ice creams in the form of this…
Masala Chai No-Churn Ice Cream
1 ½ Tbsp loose leaf Masala Chai tea*
500ml whipping cream
300ml sweetened condensed milk
1 tsp vanilla
mini chocolate chips (optional)
chopped roasted unsalted almonds (optional)
Steep the loose tea in the whipping cream and refrigerate for 8 to 12 hours.
Beat the cream to stiff peaks, add the condensed milk and vanilla and continue to beat.
Add as much or as little of the chocolate chips, almonds, or any other complementary crunchiness. We discovered that the element of crunch really adds to the ice cream experience.
Freeze for at least 8 hours and enjoy!
*we have only ever made this with the genius of Canadian tea company Sloane Tea’s Masala Chai Classic loose leaf tea.
Tags: masala chai ice cream, no churn ice cream, recipe, Sloane tea
