Homemade Chai Spice Ice Cream Recipe – A Creamy

If you’re a fan of warm, aromatic spices and indulgent creamy desserts, then this Chai Spice Ice Cream Recipe is just what your taste buds have been waiting for. Drawing inspiration from traditional Indian masala chai, this ice cream combines the cozy comfort of cinnamon, cardamom, ginger, cloves, and black pepper with the luxurious texture of homemade ice cream. It’s the perfect blend of spicy and sweet, transforming your classic dessert into something exotic and deeply flavorful.

This ice cream is not just a treat; it’s an experience. Each bite bursts with warmth, complexity, and creaminess, making it ideal for fall gatherings, festive occasions, or simply as a year-round indulgence for tea lovers. Whether you make it with or without an ice cream maker, this recipe is surprisingly easy and guaranteed to impress.

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Nutrition Information (Per Serving – approx. ½ cup)

• Calories: 270 kcal

• Carbohydrates: 22g

• Protein: 4g

• Fat: 19g

• Saturated Fat: 11g

• Cholesterol: 115mg

• Sodium: 40mg

• Sugar: 20g

• Calcium: 130mg

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Prep Time, Active Time, Resting Time & Total Time

• Prep Time: 15 minutes

• Active Time: 20 minutes

• Resting Time (Chilling & Freezing): 4–6 hours

• Total Time: 6 hours 35 minutes

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Cuisine:

Fusion (Indian-inspired with classic ice cream technique)

Course:

Dessert

Servings:

8 servings

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Ingredients

For the Chai Spice Blend (you can also use 1 tbsp store-bought chai spice powder):

• 1 tsp ground cinnamon

• ½ tsp ground cardamom

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ¼ tsp ground black pepper

• 1 pinch of ground nutmeg (optional, for depth)

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 5 large egg yolks

• 2 tsp vanilla extract

• 2 tbsp loose-leaf black tea (such as Assam or Darjeeling) or 2 black tea bags

• 1 tbsp chai spice blend (homemade or store-bought)

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Equipment

• Saucepan

• Whisk

• Mixing bowls

• Fine mesh strainer or cheesecloth

• Ice cream maker (optional but preferred)

• Thermometer (optional but helpful)

• Spatula

• Freezer-safe container with lid

• Plastic wrap or parchment paper

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Instructions

Step 1: Prepare the Chai-Infused Cream

1. In a medium saucepan, combine the milk, 1 cup of the heavy cream, loose-leaf tea (or tea bags), and the chai spice blend.

2. Heat the mixture over medium heat until it starts to steam—do not let it boil. Once steaming, turn off the heat and let the mixture steep for 10 minutes.

3. Strain the mixture using a fine mesh sieve or cheesecloth into a clean bowl to remove the tea leaves and spices.

4. Return the infused milk mixture to the saucepan.

Step 2: Make the Custard Base

1. In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and slightly thickened.

2. Gradually pour about ½ cup of the warm chai mixture into the yolk mixture, whisking constantly to temper the eggs.

3. Slowly pour the tempered egg mixture back into the saucepan with the remaining chai milk.

4. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens and reaches 170°F (it should coat the back of the spatula).

5. Remove from heat immediately to prevent curdling.

Step 3: Combine & Chill

1. Stir in the remaining 1 cup of cold heavy cream and the vanilla extract.

2. Pour the custard through a sieve again (if desired) for extra smoothness.

3. Cover the mixture with plastic wrap, pressing it against the surface to prevent a skin from forming.

4. Chill in the refrigerator for at least 4 hours, preferably overnight.

Step 4: Churn or Freeze

Using an Ice Cream Maker:

1. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).

2. Once churned, transfer to a freezer-safe container, press parchment or plastic wrap onto the surface, and freeze for at least 2 hours.

Without an Ice Cream Maker:

1. Pour the mixture into a shallow, freezer-safe dish.

2. Freeze for 45 minutes, then stir vigorously with a fork or hand mixer to break up ice crystals.

3. Repeat this every 30 minutes for 3–4 hours until creamy and firm.

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Serving Suggestions

• Garnish: Sprinkle with a touch of extra chai spice or cinnamon sugar before serving.

• Pairing Ideas: Serve with ginger cookies, almond biscotti, or alongside warm apple pie.

• Presentation Tip: Scoop into glass bowls or mugs and top with whipped cream for a chai latte-style experience.

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Tips for Best Results

• Use fresh spices for the best flavor—aromatic spices lose potency over time.

• Don’t skip tempering the eggs—this step ensures a smooth, creamy custard.

• For a vegan version, substitute dairy with full-fat coconut milk and almond milk, and use cornstarch instead of eggs.

• Store in an airtight container in the freezer for up to 2 weeks for optimal flavor and texture.

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Why You’ll Love This Chai Spice Ice Cream Recipe

This Chai Spice Ice Cream Recipe is more than just a frozen treat—it’s a sensory escape into a world of warmth and spice. Perfect for cozy evenings, holiday tables, or as an exotic twist in your summer dessert rotation, this recipe balances the depth of chai with the creamy smoothness of traditional custard-style ice cream.

Whether you’re a chai enthusiast or an adventurous foodie, this dessert promises a unique and unforgettable experience. It’s elegant enough to serve at dinner parties and comforting enough to enjoy solo with your favorite book or movie.