Chai tea over honey-sweetened ice cream is a tasty dessert. Egg-free, creamy coconut milk ice cream is homemade. Simply serve strong, freshly brewed chai tea over quality vanilla ice cream.
Honey-Sweetened Coconut Milk Ice Cream (yields 8 small scoops of ice cream) – 2 cans (14 ounces each) full fat coconut milk – ⅔ cup honey – ⅔ cup water – 1 teaspoon pure vanilla extract – ½ teaspoon cinnamon – Dash fine grain sea salt – 1 ½ teaspoons arrowroot starch (see notes) Strong chai tea (use 4 tea bags per 1 cup water, which yields enough tea for 4 small servings) – 8 spiced chai tea bag – 2 cups water
Mix coconut milk, honey, water, vanilla, cinnamon, and salt in a Dutch oven or large pot. Whisk often as you gently simmer over medium heat.
While the mixture warms, whisk the arrowroot starch with a couple tablespoons of coconut milk in a small bowl until evenly combined and lump-free.
Once the coconut milk mixture is simmering gently, add the arrowroot mixture and whisk constantly for one minute.
Place the bowl in the refrigerator until the mixture is completely chilled after removing from heat and cooling to room temperature.
Before making ice cream, chill your container in the freezer. Scoop and discard the thickened ice cream layer with a spoon. In case the honey separates, whisk the chilled mixture.
Put the mixture in your ice cream maker and freeze according to the manufacturer's instructions, then transfer to a chilled container. Several hours of freezing.
When ready for dessert, boil 2 cups water and pour it over 8 chai tea bags. After 4 minutes, remove the bags and squeeze out some of the water. Scoop ice cream into small bowls and add hot tea. Serve now!