Chai Macadamia & Coconut Ice Cream

This Chai Macadamia & Coconut Ice Cream is spiced with warming chai and hints of vanilla. This is a no churn recipe, where pre-soaking the macadamia nuts creates a creamy texture, avoiding the need for an ice cream machine. Ideal on a hot summers day!

Created by:
40 mins
Intermediate
6 SERVERS
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PREP TIME

20 min

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COOK TIME

20 min

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TOTAL TIME

40 mins

Ingredients

For the chai tea spice mix:

For the ice cream:

Method

  1. To make the chai mix:

    1. In a small bowl, add the cinnamon, ginger, cardamom, allspice, cloves and nutmeg. Mix well to combine all the spices, then set aside.

  2. To make the ice cream:

    1. Shake the coconut milk tin to re-mix the coconut cream and liquid, which may have separated.
    2. To the jug attachment of a food processor, add in the coconut milk, macadamia nuts, coconut oil, agave syrup, vanilla extract, salt and chai tea mix.
    3. Next, blend on high speed until smooth and creamy, for 10 – 15 minutes. If the machine gets a little warm, pause, scrape down the sides with a spatula and then re-start the machine.
    4. Finally, transfer into a freezer safe container with a lid and freeze overnight.
    5. The next day, remove from the freezer 20 – 25 minutes before serving. Scoop and serve.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Pre-soaking the nuts in hot water activates the nuts, making them easier to digest. It also softens them, resulting in a creamier and smoother texture when they’re blended. After nuts have been soaked, they should be drained and rinsed to remove any sediment etc.

Ingredients

For the chai tea spice mix:

For the ice cream:

Method

  1. To make the chai mix:

    1. In a small bowl, add the cinnamon, ginger, cardamom, allspice, cloves and nutmeg. Mix well to combine all the spices, then set aside.

  2. To make the ice cream:

    1. Shake the coconut milk tin to re-mix the coconut cream and liquid, which may have separated.
    2. To the jug attachment of a food processor, add in the coconut milk, macadamia nuts, coconut oil, agave syrup, vanilla extract, salt and chai tea mix.
    3. Next, blend on high speed until smooth and creamy, for 10 – 15 minutes. If the machine gets a little warm, pause, scrape down the sides with a spatula and then re-start the machine.
    4. Finally, transfer into a freezer safe container with a lid and freeze overnight.
    5. The next day, remove from the freezer 20 – 25 minutes before serving. Scoop and serve.

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