Here’s a delightful Masala Chai Ice Cream recipe—a spiced tea flavor with the warmth of cardamom, cinnamon, and cloves, perfect for a unique frozen dessert that’s rich, creamy, and packed with flavor:
Masala Chai Ice Cream
Servings: 6–8
Time: 4–6 hours (including chilling and freezing)
Ingredients
For the masala chai base:
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/4 cup sugar
- 2 tbsp loose-leaf black tea (like Assam or Darjeeling)
- 2–3 crushed cardamom pods
- 1 cinnamon stick
- 2–3 whole cloves
- 1/2 inch fresh ginger (sliced thin)
- 1/4 tsp black peppercorns (optional, for a kick)
- 1 tsp vanilla extract
Instructions
- Infuse the Masala Chai Flavors
In a saucepan, combine the whole milk, cinnamon stick, cardamom pods, cloves, ginger, peppercorns (if using), and black tea. Heat the mixture over medium heat until it almost comes to a boil. Turn off the heat and let it steep for 10–15 minutes. - Strain the Tea
After steeping, strain the tea to remove the spices and tea leaves. You should have about 2 cups of flavored milk. - Make the Ice Cream Base
In a mixing bowl, whisk together the strained masala chai milk, heavy cream, sweetened condensed milk, and sugar until fully combined. Stir in the vanilla extract. - Chill the Mixture
Cover and refrigerate the base for 4–6 hours or overnight to chill. - Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20–30 minutes) until thick and creamy. - Freeze to Set
Transfer the churned ice cream into a container and freeze for at least 4 hours or until firm. - Serve
Let it sit for a few minutes before scooping. Serve on its own or paired with a warm dessert, like apple crumble, for a beautiful contrast of temperatures and flavors.
This Masala Chai Ice Cream offers the perfect balance of spiced, tea-infused creaminess. Would you like to turn it into a no-churn version or add something like candied ginger for an extra zing?
