Chai Ice Cream Recipe

You will love this chai ice cream recipe if you love spicy chai tea. It’s perfect for any time of the year, plus it’s super easy to make. It’s a delicious combination of cream, milk, and tempered eggs, along with warm spices like cinnamon, ground ginger, star anise, and cloves. With just 20 minutes of active time, the hardest part is waiting for it to chill.

Jump to Recipe

I used to only drink matcha tea, but when I tasted chai tea, I fell in love! Chai is a spicy and fragrant tea often enjoyed with cream or steamed milk. It is more appropriately called masala chai, which implies a tea with spices.

The trademark flavor of chai is a combination of warm spices like cinnamon, ginger, star anise, and clove. Even though the intensity and flavors vary, they all have that spicy signature astringency.

Now think of this chai ice cream as a cross between your favorite chai drink and rich vanilla ice cream. It boasts that same signature spicy flavor, but you serve scoops in a bowl. What could be better?

This chai spice ice cream has warming spices that are perfect for fall and winter but being that it’s ice cream, it also makes a great summer dessert. If you want to stick with the warmth of a traditional chai flavor, try this creamy chocolate chai latte, have a cup of pumpkin chai latte, or enjoy an extra dose of caffeine from a dirty chai tea latte.

Indeed, this homemade chai ice cream is great any time of the year. You can make it in the comfort of your home whenever a sweet tooth craving strikes.

Why You’ll Love This Recipe

• Simple and Fuss-Free: With basic kitchen tools and minimal effort, you can whip up a delightful batch of chai ice cream in 20 minutes of active time or less!
• Cost-Effective: Made with affordable, easily accessible ingredients. A treat that’s gentle on your budget.
• Unique Flavor: Chai ice cream isn’t something you can easily find in stores. Enjoy a unique treat at home that’s deliciously sweet with a hint of spice.
• Kid-Friendly: This delightful chai ice cream is sure to be a hit with kids.Easily adapt this recipe to their taste by adjusting the spice levels or adding mix-ins like chocolate chips and nuts.
• The Perfect Cozy Treat: A treat you can enjoy year-round, but especially wonderful during fall or winter. Cozy up and share with friends and family at your holiday party!

How to Make Chai Ice Cream

Gather 4 main ingredients, plus spices, and you’re halfway to making a chai flavored ice cream in just 20 minutes of hands-on time! You’ll start with gently simmering the milk and cream along with the chai spices, followed by tempering the eggs and finally chilling this delicious dessert, thereby giving all the flavors a chance to meld together.

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

Ingredients You Need

• Heavy cream: This is the base of the ice cream.
• Milk: Thins the texture, so it isn’t too rich. Use coconut milk or other dairy-free options if needed.
• Ground cinnamon: This, with the following 3 ingredients, are classic chai spices.
• Ginger powder
• Star anise powder
• Clove powder
• Vanilla extract: Just a splash for vanilla flavor
• Salt: This is important to enhance all the flavors, so don’t be tempted to skip the salt.
• Egg yolks: Whisked egg yolks with the sugar will then be tempered with the hot creamy mixture to create a custard-like consistency.
• White granulated sugar

Step-By-Step Instructions

Follow these simple directions, and you’ll have a batch of rich and delicious chai ice cream in no time. There are only 20 minutes of active, hands-on time, but the chilling time takes at least 4 hours. 

Step One: Simmer The Milk

Combine the cream and milk in a small pot and add the chai spices (ground cinnamon, ginger powder, star anise powder, and clove powder), vanilla extract, and salt. Bring to a simmer, then remove from heat. 

Step Two: Temper The Egg Yolks

Mix the egg yolks and sugar in a mixing bowl and stir until it turns pale yellow. Slowly add one-third of the hot cream mixture into the eggs and sugar while whisking continuously. It’s important that you add the cream slowly, so the eggs don’t scramble as you add heat. 

By tempering the eggs, we are forming that thick creamy texture. Then, return the pot to medium-low heat and whisk the yolk mixture back into the pot with the cream.

Step Three: Cook The Custard

Continue stirring frequently and cook gently, about 5-7 minutes, until a custard forms. An instant-read thermometer will read 170 degrees Fahrenheit. You’ll know it’s thick enough when the mixture coats the back of your spoon, and a clean line remains in the custard after swiping a finger across the top.

Step Four: Strain The Custard

Strain the hot custard through a fine-mesh sieve into a bowl. Let it cool to room temperature before covering it with plastic wrap and setting it in the freezer to chill for at least 4 hours or overnight.

While waiting for the custard to cool, this would be a great time to clean up. Then, return to the custard and proceed with the next step. 

Step Five: Freeze The Ice Cream

Finally, transfer it to an ice cream maker and freeze it according to the manufacturer’s instructions.

Expert Tips

• Use High-Quality Spices: Fresh, high-quality spices will give your ice cream a more vibrant and authentic chai flavor. Consider grinding your own spices for the best results.
• Use Full-Fat Milk: While you can use your preferred type of milk, I recommend using full-fat milk and cream as they will give you the creamiest, richest texture. Avoid low-fat substitutes for the best results.
• Taste and Adjust: Before freezing your chai ice cream, taste the mixture first and adjust the sweetness and/or spiciness to your preference. Remember that flavors can dull slightly when frozen.
• Chill the Base Thoroughly: I know you’ll be excited, but to achieve the best texture for your chai ice cream, it’s important to chill the ice cream base thoroughly before churning. This helps it freeze more quickly and evenly.
• Don’t Over-Churn: Stop churning when the ice cream reaches a soft-serve consistency. Over-churning can make the texture grainy.
• Add Mix-Ins: Add mix-ins like nuts, chocolate chips, cookie crumbles, or dried fruit to enhance the flavor and texture of your ice cream. Do so at the end of the churning process to keep them evenly distributed.

How to Store This Recipe

Store your chai ice cream in an airtight, freezer-safe container. I usually use flat and slightly shallow rectangular containers because the ice cream freezes quicker after churning and defrosts more evenly when taken out of the fridge.

Here are some quick tips for storing your chai ice cream:

• Place a sheet of wax or parchment paper directly on the surface of the ice cream before covering with the lid to keep ice crystals from forming inside the container.
• Store the ice cream as far back in the freezer as possible. Food items placed in front or stored in a freezer door experience the most temperature change.
• Ideally, ice cream is stored below 0 degrees Fahrenheit. Check your freezer temperature regularly to make sure it’s about -10 F.
• You know how your freezer can be full of strong smells from various food items? The pungent smells can mix with your ice cream and change its flavor, so try this trick: keep an open box/pack of baking soda in both the fridge and the freezer – it will absorb the odors from other stored food and keep the flavor of your ice cream intact.

Keep in mind that most homemade ice creams last one month in the freezer, as long as they’re stored properly. Enjoy your chai ice cream while it’s at its best!

What to Serve with Chai Ice Cream

Chai ice cream is a great after-meal dessert, so you can enjoy it after a satisfying lunch or after having a hearty dinner like Ruth’s Chris stuffed chicken or pineapple teriyaki pork chops. For an indulgent breakfast meal, top your waffle with chai ice cream instead of the usual maple syrup and summer berries.

Who can forget the classic ice cream and cookie combo? I like pairing it with almond butter cookies and my other 3-ingredient cookies!

More Fall And Winter Recipes To Try

Spiced treats and warming drinks are perfect for the cold seasons! Brighten up your fall coffees or tea drinks with chai syrup. Take your holiday coffees to another level of rich and creamy with a delightful eggnog creamer. Finally, indulge in some of the best apple desserts for some warmth and comfort!

If you make this Chai Ice Cream, please leave a review. I really appreciate each and every 5-star rating and review comment!

Chai Tea Ice Cream Recipe

Author: Jessica Haggard

If you love spicy chai tea, you will love this Chai Ice Cream Recipe that is perfect for any time of the year. It’s a delicious combination of cream, milk, and tempered eggs, along with warm spices like cinnamon, ground ginger, star anise, and cloves. With just 20 minutes of active time, the hardest part is waiting for it to chill. 

5 from 55 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Desserts

Cuisine American

Servings 8 (½-cup portions); 1 quart

Calories 333 kcal

Equipment

• 1 small pot
• 1 Mixing bowl
• 1 whisk
• 1 instant-read thermometer
• 1 fine-mesh sieve
• 1 ice cream maker

Ingredients

  

1x2x3x

• 2 cups heavy cream
• 1 cup milk
• 1 teaspoon ground cinnamon
• ½ teaspoon ginger powder
• ½ teaspoon cardamom powder
• ¼ teaspoon star anise powder
• ¼ teaspoon clove powder
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 6 yolks egg
• ¾ cup white granulated sugar

Cook ModePrevent your screen from going dark

Instructions

 

• Combine the cream and milk in a small pot and add the chai spices, vanilla extract, and salt. Bring to a simmer, then remove from heat.
• Mix egg yolks and sugar in a mixing bowl, and continue stirring until it turns pale yellow. Slowly add one-third of the hot cream mixture into the eggs and sugar while whisking continuously. Then, return the pot to medium-low heat and whisk the yolk mixture back into the pot with the cream.
• Continue stirring frequently and cook gently, for about 5-7 minutes, until a custard forms. An instant-read thermometer will read 170 F. Otherwise, you’ll know it's thick enough when the mixture coats the back of your spoon and a clean line remains in the custard after swiping a finger across the top.
• Strain hot custard through a fine-mesh sieve into a bowl. Let it cool to room temperature before covering it with plastic wrap and setting it in the freezer to chill for at least 4 hours or overnight.
• Finally, transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Notes

• Use High-Quality Spices: Fresh, high-quality spices will give your ice cream a more vibrant and authentic chai flavor. Consider grinding your own spices for the best results.
• Use Full-Fat Milk: Use full-fat milk and cream for a creamier, richer texture. Avoid low-fat substitutes for best results.
• Taste and Adjust: Taste the mixture and adjust sweetness and/or spiciness to your preference before freezing.
• Chill the Base Thoroughly: Chill the ice cream base thoroughly before churning so that the ice cream freezes more quickly and evenly.
• Don’t Over-Churn: Stop churning when the ice cream reaches a soft-serve consistency. Over-churning can make the texture grainy.
• Add Mix-Ins: Add mix-ins like nuts, chocolate chips, cookie crumbles, or dried fruit to enhance the flavor and texture of your ice cream.

Nutrition

Serving: 1gCalories: 333kcalCarbohydrates: 23gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 208mgSodium: 182mgSugar: 22g

Tried this recipe?Please leave a review and share with me!