Indulge in the rich, warming flavors of Chocolate Chai Ice Cream, a creamy treat infused with aromatic spices like cinnamon, ginger, and nutmeg.
Made with wholesome dairy and natural cocoa, it delivers protein and good fats while remaining luxuriously satisfying.
Quick to prepare and perfect for any occasion, it’s an everyday-friendly dessert that blends comfort with a gourmet twist.
Chocolate Chai Ice Cream
Equipment
- 1 medium saucepan
- 1 whisk or spoon
- 1 fine-mesh sieve
- 1 ice cream maker
- 1 freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 slices fresh ginger peeled and sliced 1/4-inch thick
- ½ teaspoon freshly ground nutmeg
- 1 teaspoon orange zest
- 7 teaspoons loose black tea leaves
- 1 vanilla bean split and scraped
- 1 cinnamon stick
Instructions
- Heat the Cream and Milk Base: In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Place the saucepan over medium heat and warm the mixture gradually, stirring occasionally to prevent it from sticking to the bottom. Heating slowly ensures the dairy doesn’t scorch and creates a silky base for your ice cream.
- Sweeten and Flavor with Cocoa: Once the cream and milk mixture is warm (not boiling), add 2/3 cup granulated sugar, 1/3 cup unsweetened cocoa powder, and 1 teaspoon kosher salt. Whisk or stir continuously until all ingredients are fully dissolved, creating a smooth, uniform chocolate mixture. This step ensures the sugar and cocoa evenly blend into the milk for a rich, consistent flavor.
- Simmer to Intensify Flavors: Bring the mixture to a gentle boil over medium heat. Once it reaches a boil, reduce the heat slightly to maintain a soft simmer. Let it simmer for approximately 4 minutes, stirring frequently. Simmering deepens the chocolate flavor and slightly thickens the mixture, giving your ice cream a creamier texture once frozen.
- Infuse with Chai Spices: Turn off the heat and immediately add the aromatic ingredients 3 slices peeled ginger, 1/2 teaspoon freshly ground nutmeg, 1 teaspoon orange zest, 7 teaspoons loose black tea leaves, 1 split vanilla bean, and 1 cinnamon stick. Stir gently to distribute the spices and tea evenly. Cover the saucepan with a lid to trap the heat and flavors. Allow the mixture to steep for 25 minutes, giving the spices time to release their essence without overcooking or bitterness.
- Strain the Mixture: After steeping, carefully strain the liquid through a fine-mesh sieve into a clean bowl or container. Remove all solids—ginger, cinnamon stick, tea leaves, orange zest, and vanilla pod pieces—ensuring only the smooth, infused cream remains. Press gently on the solids to extract maximum flavor without letting any fragments through.
- Chill Before Churning: Cover the strained ice cream base and refrigerate for at least 2 hours (or overnight for deeper flavor). Chilling is crucial a cold base churns more evenly, creating a smoother texture and preventing ice crystals from forming during freezing.
- Churn the Ice Cream: Transfer the thoroughly chilled mixture to your ice cream maker. Follow your machine’s manufacturer instructions for churning. Typically, it takes 20–30 minutes for the mixture to thicken and achieve a soft-serve consistency. The machine incorporates air, creating a creamy, velvety ice cream.
- Freeze for Firmness: Once churned, transfer the ice cream into a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 4 hours, or until fully set. This step allows the ice cream to firm up while maintaining its creamy texture.
- Optional Garnish and Serve: When ready to enjoy, scoop the ice cream into bowls or cones. For an extra touch, lightly grate a pinch of cinnamon over the top for aroma and visual appeal. Serve immediately and savor the luxurious blend of chocolate richness and warming chai spices.
Notes
- Use full-fat dairy for the creamiest texture; low-fat milk or cream may result in icier ice cream.
- Fresh spices make a noticeable difference—freshly grated nutmeg and peeled ginger deliver brighter flavors than pre-ground alternatives.
- Steeping the tea and spices off the heat prevents bitterness and preserves delicate aromatics.
- Chilling the ice cream base thoroughly before churning is essential to achieve a smooth, creamy texture.
- Experiment with optional additions like finely chopped dark chocolate or toasted nuts for texture contrast.
Chef’s Secrets: Maximizing Chai Ice Cream Flavor
To get the fullest flavor from this Chocolate Chai Ice Cream, focus on infusion technique.
Adding spices after turning off the heat ensures they steep gently without releasing bitter notes.
Be patient during the chilling stage; letting the base rest in the refrigerator for several hours allows the flavors to meld beautifully.
For a subtle citrus brightness, finely zest an orange directly over the warm mixture, releasing natural oils.
Finally, gently pressing the solids through the sieve extracts maximum aroma while maintaining a silky texture.
Serving Suggestions: Creative Ways To Enjoy
Chocolate Chai Ice Cream pairs wonderfully with warm desserts.
Try it alongside spiced brownies, ginger cookies, or chocolate cake for a sophisticated contrast of temperatures and textures.
For a lighter option, serve scoops in small bowls with a sprinkle of cocoa nibs or cinnamon.
It also works beautifully in ice cream sandwiches, layered with thin chocolate wafers.
Garnishing with fresh mint or a dusting of orange zest adds visual appeal and a burst of freshness.
Storage Tips: Keep Ice Cream Perfectly Smooth
To maintain creamy texture, store the ice cream in a tightly sealed freezer container to prevent ice crystals.
Press a piece of plastic wrap directly on the surface before sealing the lid to minimize freezer burn.
Homemade ice cream is best consumed within 2 weeks, although it can safely last up to a month.
If the ice cream becomes slightly hard, let it sit at room temperature for 5–10 minutes before scooping to soften without melting.
Frequently Asked Questions
1. Can I use tea bags instead of loose tea?
Yes, but loose leaf tea provides more robust flavor and avoids paper or bag residues. If using tea bags, use two to three bags for equivalent strength.
2. Is it possible to make this dairy-free?
Absolutely. Substitute full-fat coconut milk and a plant-based cream for a creamy, dairy-free alternative. Keep in mind that flavor and texture may slightly differ.
3. Can I make this recipe without an ice cream maker?
Yes! Pour the chilled mixture into a shallow container, freeze, and stir vigorously every 30 minutes until smooth.
This manual method incorporates air, though the texture may be slightly less creamy.
4. Can I adjust the spice levels?
Certainly. Reduce ginger, cinnamon, or nutmeg for a milder flavor, or add extra for a more aromatic, chai-forward ice cream. Taste the steeped mixture before chilling to gauge intensity.
5. How long can I prepare in advance?
You can make the ice cream base a day ahead and refrigerate it. Churn just before serving or freeze afterward. Fully churned ice cream can be stored for up to a month if properly sealed.
