This creamy homemade chai ice cream is so easy to make! With hints of vanilla, ginger, cinnamon, cloves, cinnamon and nutmeg it’s sure to be your favorite summer chai recipe.
This post is sponsored by Prince of Peace Ginger, all opinions are my own.
This is hands down the easiest homemade ice cream recipe. You don’t even need eggs. So go put them back in the fridge. And I know all my Chai lovers out there will revel with this recipe!
Kind of like when we made those little apple chai hand pies last fall.
You do need an ice cream maker, I have a little one that I store in my pantry, it’s a breeze to clean and works so well!
Honestly you can make ice cream without an ice cream machine but I really love that creamy thick texture it helps you get.
Chai has a handful of spices used to make it, but for me I like to stick to these for the best taste – cinnamon, clove, cardamom, nutmeg and ginger. For the ginger I used Prince of Peace ginger honey crystals, which gives it a bit more zip then ginger powder, plus it has that hint of honey which made for an even more elevated flavor.
How To Use Your Ice Cream Machine
Most ice cream machine will have a freezer tub. And you’ll need to leave it in the freezer for a certain amount of time to get it nice and cold.
Mine is a Cuisinart and takes 24 hours.
You’ll want to mix all of the ingredients in a separate bowl and whisk together, then you pour that mixture into the ice cream maker bowl.
I let mine run for anywhere between 20-30 minutes, or until it starts spilling out the sides. But really. That happens more often then I’d like to admit (haha).
What’s In This Chai Ice Cream
The ingredients are beyond simple. Here’s what goes inside this chai ice cream.
- heavy cream
- vanilla extract
- ginger honey crystals from Prince of Peace
- ground cloves
- ground cardamom
Is Homemade Ice Cream Healthy?
Let’s be real with each other. It’s ice cream. It has heavy cream and sugar in it. So is it healthy? Well, maybe I should re-phrase the question to a statement.
Homemade ice cream is healthier than store bought ice cream.
And the reason why is additives and preservatives. There are definitely ice cream brands out there that do a great job of keeping the extra gunk out of their ice cream.
But, if you want full control of what goes inside your ice cream, make it yourself.
You will never get a fresher, creamier, more delicious ice cream than a homemade one.
How To Store
After you are done churning the ice cream in your machine, transfer it to a metal baking pan. Like a 9″ cake pan, or an 8″ x 8″ brownie pan or you can see in my photos I used a loaf pan.
Any of these will work, but the metal gets the ice cream nice and cold – faster!
Once it’s hardened you can transfer it to a container that has a lid.
If you’re looking for something to make for dinner I highly recommend a few Modern Crumb reader favorites! This creamy cajun shrimp pasta is amazing and my word’s best beef stroganoff is a family favorite.
Make sure to follow the Modern Crumb Board on Pinterest for lots of yummy meal inspiration!
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Homemade Creamy Chai Ice Cream
- 1 1/2 c milk
- 1 1/2 c heavy cream
- 3/4 cup granulated sugar
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1 tbsp ginger honey crystals Prince of Peace Ginger Brand
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/8 tsp nutmeg
- Make sure your ice cream maker bowl has been chilling in the freezer for the directed length of time
- In a large bowl whisk together all of the ingredients, in no particular order
- Pour into the ice cream maker, mix for 20 minutes or until thickened
- Transfer to a metal baking pan (like a loaf cake pan)
- Chill for 4 hours