September is forever halfway between fall and summer.
And during the hot days that inevitably drag on before the rain, there’s no desire for hot drinks or baked goods… Yet. 
So, I came up with a solution: fall-infused iced treats! I already had a couple up my sleeve, like chai tea fauxccino and pumpkin pie fauxccino. What I really wanted though, was ice cream.
Chai Chocolate Chip Ice Cream
Chai ice cream is just plain fun! It's the flavor of fall with a refreshing coolness. I like coconut milk in this treat, but raw cream and milk can be substituted. Not a chocolate fan? Leave the chocolate chips out! This is also delicious with caramel sauce drizzled on top. Makes about 1-1/2 quarts.
Ingredients
- 2 cans full-fat coconut milk OR 2 cups raw cream and 1 cup raw whole milk
- 1/3 to 1/2 cup maple syrup
- 2 organic or pastured egg yolks
- 2 cinnamon sticks
- 1/2 cup mini chocolate chips *
- 2 bags black tea
- 1-inch piece fresh ginger
- 4 whole black peppercorns crushed
- 1 tablespoon vanilla extract
- 2 whole cloves crushed
- 2 cardamom pods crushed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
-
Pour the milk into a medium-sized sauce pan.
-
Add the black tea, cinnamon sticks, fresh ginger, ground nutmeg, crushed black pepper corns, cardamom pods, and cloves.
-
Bring to a low simmer for about 5 minutes.
-
Cover and remove from heat.
-
Set aside, allowing the milk to infuse.
-
Strain the spices and tea from the milk.
-
In a small bowl, whisk the egg yolks.
-
Reheat the infused milk on low.
-
Pour a couple of tablespoons of the infused milk into the egg yolks and stir well.
-
Gently pour the yolk mixture into the sauce pan, whisking continuously while pouring.
-
Cook the mixture over low heat, stirring continuously, scraping the bottom of the pot with the spatula.
-
Stir until the milk thickens to a thin custard and coasts the back of the spatula.
-
Pour the custard into a glass dish or canning jar.
-
Cover and refrigerate until completely chilled, preferably over night.
-
Once chilled, pour the custard into a blender.
-
Add the maple syrup, ground cinnamon, ground ginger, and vanilla extract.
-
Blend until smooth.
-
Pour the custard into the ice cream maker and freeze according to the manufacture's instructions.
-
After 20 minutes, once the ice cream is almost finished, add the mini chocolate chips, sprinkling in a few at a time as the maker churns.
-
Allow to churn for an additional 5 to 10 minutes.
-
Once done scoop the ice cream into a freezer proof glass dish.
-
Cover with a lid and allow to ripen (harden) for at least 3 hours.
Recipe Notes
*Or these no sugar, stevia-sweetened chocolate chips chopped up a bit.
Other Chai-Inspired Treats
What’s your favorite way to cool off on a warm autumn day?
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
Katie, this sounds so good! And while we’re not dairy free by any means (I <3 raw cream) our dairy is frequently out of it. I'm delighted with this coconut milk version. We'll have to try this soon. I don't have mini chocolate chips. Would cacao nibs work just as well? Or would they be too bitter?