Chai Ice Cream Recipe

Chai Ice Cream Recipe

How To Make Chai Ice Cream

The fruity spice of black tea, earthiness of cinnamon, and warmth of ginger makes this chai ice cream an irresistibly unique and flavorful sweet treat!

Preparation: 20 minutes
Cooking: 30 minutes
Chill Time: 1 hour 35 minutes
Total: 2 hours 25 minutes



  • 3cupswater
  • 2cinnamon sticks
  • 10whole cloves
  • ozfresh ginger,minced
  • 2tspwhole black peppercorns
  • 6cardamom pods,crushed
  • 3black tea bags
  • 3cupsheavy whipping cream
  • 1cupnonfat dry milk powder
  • cupsturbinado sugar
  • 5egg yolks


  1. Bring water, cinnamon sticks, cloves, ginger, peppercorns, and cardamom pods to a boil in a saucepan. Reduce the heat, cover, and simmer for 10 minutes.

  2. Remove the saucepan from heat and steep the tea bags for 5 minutes. Strain the tea and set aside to cool.

  3. Heat the cream, milk powder, and turbinado sugar together in a saucepan over medium heat until a candy thermometer reads 140 degrees F.

  4. Beat ½ of the cream mixture, one ladle at a time, in a bowl with the egg yolks until smooth.

  5. Pour the egg mixture into the remaining cream mixture and continue to heat until the mixture reaches 165 degrees F. Hold this temperature for 1 minute, not allowing it to boil.

  6. Strain the cream mixture into a bowl and stir in the tea. Place the bowl in an ice-water bath or refrigerator until chilled just above freezing.

  7. Transfer the mixture to an ice cream maker and follow the manufacturer’s instructions for ice cream.

  8. Serve cold and enjoy!


  • Calories: 295.10kcal
  • Fat: 20.01g
  • Saturated Fat: 12.09g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 5.95g
  • Polyunsaturated Fat: 0.89g
  • Carbohydrates: 25.88g
  • Fiber: 0.89g
  • Sugar: 20.49g
  • Protein: 4.27g
  • Cholesterol: 114.56mg
  • Sodium: 54.99mg
  • Calcium: 120.97mg
  • Potassium: 275.11mg
  • Iron: 0.48mg
  • Vitamin A: 220.24µg
  • Vitamin C: 2.41mg
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