Chai Coconut Ice Cream Recipe

In a liquid measuring cup, pour 1 cup of boiling water over the tea bags.

Let steep for 4 minutes, then remove the bags and squeeze out some of the water they have absorbed.

Shake up the cans of coconut milk before opening.

In a Dutch oven or a big, heavy-bottomed pot, whisk together the coconut milk, tea, honey, vanilla, ginger, cinnamon, cardamom, cloves, allspice, and salt until thoroughly blended.

If not adding arrowroot starch, go ahead and chill the mixture.

If adding arrowroot starch, heat the mixture over medium heat.

In a small bowl, whisk the arrowroot starch with a few tablespoons of the coconut milk mixture until thoroughly blended.

Pour the arrowroot mixture into the warm coconut milk mixture, then bring it to a gentle boil, stirring frequently for 1 minute.

Remove from heat, then let cool to room temperature.

Place the bowl in the refrigerator until the mixture is completely and thoroughly chilled.

Place an ice cream container in the freezer to chill.

Scoop off the thickened top layer with a spoon, then discard it.

Whisk together the chilled mixture one last time, then pour it into an ice cream maker.

Freeze according to the manufacturer’s instructions, then transfer it to the chilled container.

Freeze for several hours in the freezer.

Serve, and enjoy!