Egg-free, dairy-free Coconut milk, honey, and spice chai ice cream. The freezer makes it scoopable, but letting it rest at room temperature for five minutes improves the texture.
– 4 bags Assam black tea or regular black tea – 2 cans (28 ounces) full fat coconut milk – ¾ cup honey (use ⅔ cup for slightly less sweet ice cream) – 1 teaspoon pure vanilla extract – ¾ teaspoon ground ginger – ¾ teaspoon cinnamon – ¼ teaspoon cardamom – ¼ teaspoon clove – ¼ teaspoon allspice – pinch fine grain sea salt – 1 ½ teaspoon arrowroot starch whisked with a few tablespoons of the coconut milk mixture (optional, see note)
Pour one cup boiling water over tea bags in a liquid measuring cup. After 4 minutes, remove the bags and squeeze out some of the water.
To avoid coconut cream separating from coconut water, shake coconut milk cans before opening. Blend coconut milk, tea, honey, vanilla, spices, and salt in a Dutch oven or large pot.
You can chill the mixture without arrowroot starch (if the coconut milk cream is still floating around in bits, heat it over medium heat for a few minutes while whisking until it is incorporated, then cool).
If adding arrowroot starch, heat on medium. Whisk arrowroot starch and a few tablespoons of coconut milk in a small bowl until blended.
Stir the arrowroot mixture into the warm coconut milk mixture and gently boil for one minute. Put the bowl in the fridge until the mixture is completely chilled after cooling to room temperature.
Put your future ice cream container in the freezer. Arrowroot starch thickens, so remove the top layer. Stir the chilled mixture one last time and pour it into your ice cream maker.
Following the manufacturer's instructions, transfer it to a chilled container and freeze for several hours (defrost for five minutes before serving). Eat soft serve now.