Enjoy this easy and delicious creamy coconut chai ice cream! It’s dairy-free, refined sugar-free, and perfectly spiced with a homemade chai blend.
Creamy coconut chai ice cream.
Ice cream is one of my all-time favorite treats. It doesn’t have to be summer for me to want it, either. I’m up for ice cream any time of year! This creamy coconut chai ice cream is my and my family’s latest favorite flavor. I love that it’s naturally dairy-free and only has a few simple ingredients! Bonus: It takes extra amazing in your morning coffee….
Coconut milk. There are probably a million different coconut milk brands out there, and technically you can use whichever one you want for this ice cream. Usually I stick to my homemade coconut milk, or a brand that only contains coconut and water. But for this coconut chai ice cream I used Wild Harvest organic coconut milk, which is kinda tricky to find. You will probably want to use a brand that contains organic guar gum. It’s not necessary, but it will help the ice cream hold together better instead of separating and getting icy. Azure’s organic coconut whipping cream or Native Forest classic coconut milk would probably work great!
Sweetener. Honey all the way for the sweetener here, friends! I love the depth of flavor it adds to this ice cream. If you don’t happen to have any honey (why?) and just so happen to have maple syrup on hand instead, I think that would be a delicious substitute. I would stay away from granulated sweeteners unless you want to spend the time melting it into the coconut milk and then chilling the mixture.
Spice mix. You can use your favorite chai spice blend here. Generally, anything with cardamom and black pepper is good. I always just make up my own mix, ’cause that’s how I roll. And having the ability to add in as much ginger as I like is really important to me. Of course, you could always just add extra plain ginger….
To churn or not to churn.
I use my KitchenAid ice cream attachment to churn this coconut chai ice cream. It really does help it get nice and fluffy and creamy! Of course, you can totally make it without an ice cream maker of any kind. Just find a loaf pan that is freezer-safe and pour your ice cream mixture into after you’ve thoroughly whipped it together. Place your ice cream loaf into the freezer, and come back every hour to mix it. This will keep your ice cream from getting too dense. When you’re ready to serve your ice cream, take it out of the freezer and let it sit on the counter for about 10 minutes to soften.
More healthy ice creams.
Here are a few more of my favorite homemade ice creams. They’re all healthy enough that there’s no guilt in eating a huge bowlful!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Creamy Coconut Chai Ice Cream
Free from grain, gluten, eggs, dairy, and refined sugar.
- 2 – 13.5 ounce cans of full-fat organic coconut milk (added organic guar gum is helpful for creaminess, but not necessary)
- 1/2 cup honey (more, if you want it sweeter)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 dashes of black pepper
In a large bowl, whisk together all the ingredients.
Pour into ice cream maker and churn for about 15 minutes. (I use my KitchenAid ice cream attachment.)
Scoop the ice cream into a freezer-safe container and place in the freezer until set (usually about an hour).
*If you don’t have an ice cream maker, pour into a freezer-safe container and stir every hour until set.*
Serve up and enjoy!