Chai Latte Ice Cream (2nd Favourite Ice Cream)

All you need is:

1 1/2 glass raw cashews, soaked overnight (or for 6-8 hours) in cool water

1 can/carton coconut milk (for creamer version use 1/2 coconut milk, 1/2 cream, it really depends how creamy you like your ice cream; oat cream is also good, I normally use Oatly brand)

3-4 tbsp melted coconut oil

3-4 tbsp agave syrup (to taste)

1 tsp pure vanilla extract

Pinch of sea salt

3 packets chai tea

2 tsp ground cinnamon 

1 tsp ground ginger

1/4 tsp each ground nutmeg, cloves and cardamom

1 glass of water

Here’s what you do:

The night before, soak your cashews in cool water. Or you can do it the same day, 6-8 hours before you start.

Next day, boil water, pour full glass of boiling water over the chai tea bags and leave it for a bit. 

To the blender add your tea, soaked, drained cashews, coconut milk/cream or oat cream, melted coconut oil, agave syrup, vanilla, sea salt and spices. Blend until creamy and smooth. Taste and adjust, add more sweetener or spices if desired.

Pour your ice cream paste to a preferred dish, sprinkle over some cinnamon, cover and put it to the freezer for 4-5 hours or until firm. Set outside for few minutes to soften before serving. Enjoy!

Leftovers keep in the freezer for 7-10 days!

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