Coconut Chai Ice Cream


  • 2-13.5 oz cans Coconut Milk, divided
  • 6 chai tea bags* of choice
  • 1 tablespoon minced ginger
  • 1/2 teaspoon green cardamom pods (about 6), slightly crushed
  • 1/4 teaspoon salt
  • 1 cup of turbinado sugar (Sugar in The Raw) or granulated
  • 6 egg yolks
  • *There are many types of Chai tea and most people have their favorite brands, but for this recipe we used: Decaf Chai Spice by Stash

This dairy-free chai ice cream is bursting with coconut, ginger and Indian spices.  It’s deliciously satisfying and so wonderfully creamy because it’s made with Andre Prost Coconut Milk.


  • 20 minutes to prepare25 minutes to churnFreeze overnight


  • 3 1/4 cups


  1. Bring 1 can Andre Prost Coconut Milk to a full boil. Remove from heat and add tea bags, ginger, cardamom and salt. Stir and cover. Let steep for 5 minutes.
  2. Add sugar and stirring occasionally, simmer for 2-3 minutes to steep some more, and dissolve sugar. Strain hot base through a fine sieve into a medium bowl. Whisk in remaining can of Coconut Milk until smooth.
  3. Meanwhile, beat egg yolks very well, in a medium bowl. Stirring continuously, add (in a thin stream) one cup of coconut-chai mixture to beaten egg yolks to temper. Whisk tempered egg yolks into coconut-chai mixture and pour into a medium sized sauce pan.
  4. Cook over a low-medium heat, stirring constantly until mixture is thickened. A wooden spoon or spatula with a point is best for getting into edges of pan. Remove from heat and pour into a bowl. Cover and refrigerate until cold.
  5. Pour cold Coconut Milk mixture into frozen insert of ice cream maker. Follow instructions for ice cream maker.

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