![]() I put it in the freezer for a few minutes, but that might not have been enough.Ĥ. This may or may not have made a difference, but I didn’t let the chai cool down all the way before adding it to the blender. (That was probably from the thicker coconut milk too.)ģ. When I took it out in the morning, it was already really thick and overwhelmed my ice cream maker. I thought my ice cream mixer bowl was fully frozen and it wasn’t, so I put the blended mixture in the refrigerator overnight. I used coconut milk from a can, and I am nearly positive the recipe was referring to the thinner stuff that comes out of a tetrabrik/milk carton.Ģ. I have a few ideas as to what went wrong:ġ. The flavor was good, but the texture was really sad–crumbly and not creamy at all. Sadness: I tried it today, and it did not work. One thing I’ve found helpful is guar gum whirled in the blender with the chilled base after the base has been strained and I’m an avid strainer through the fine mesh sieve and also a by the book chiller/curer (am I just making up my own words here?! Eeks my quarantine is showing!) so I am veryyyy excited to see how your version churns out as is! If I can skip some steps and still get fabtastic ice cream that’s win win win! I’ve been making ice cream like crazy here in California since it is so hot (uh that’s my excuse at least lol) and I’ve mostly done dairy ones with the hello my name is ice cream cookbook -which I have found life changing and incredibly useful for ratios…yet I would love to start making more vegan or alternative milk versions to experiment with the depth of flavor, texture and dairy disguise since I am lactose intolerant. Wow Dana! It looks like you posted this about 6 years ago and everyone has been consistently and constantly smitten by this recipe!! I for one am SUPER excited to try it today. So, I really think that with the cashews and plant milk base, the possibilities are endless here, as long as you account for the 3/4c tea! Tomorrow I’m going to try a coffee flavor with chocolate chunks. Leftovers needed to soften for 5-10min after being in the freezer for 20+hr, which was expected. *Mine reached soft-serve texture in 20-25min. Added two chopped up chocolate chip oatmeal cookies right at the end of mixing. Added an additional 3/4c to make up for NOT including the chai tea.Ģ. Instead of coconut milk, I used Silk Vanilla Soymilk. Debatably the best vegan ice cream I’ve ever had!ġ. Doc I used the foundation of this recipe, but I did make the following modifications and it turned out flawless. The preparation happens before you ever start by simply chilling your ice cream maker and soaking your cashews to get them blend-able and creamy.Īs a 10yr vegan who just purchased her first ice cream machine (an older Cuisinart model), I must say I was blown away by this recipe! It was really important to me that I use raw cashews in my base and exclude coconut milk so as not to overpower the flavor. This Indian-inspired recipe is simple as it requires about 10 ingredients (give or take a spice) and doesn’t require any boiling and chilling, which saves you time. The spices vary depending on the recipe, but our favorite combination is cinnamon, cardamom, black pepper, cloves, and ginger.įor a more authentic recipe and to learn more about this delicious Indian tea, see this video from Bhavna’s Kitchen. ![]() Spices (ginger, cinnamon, clove, cardamom, black pepper). ![]() Sweetener (we went for a little maple syrup).Milk (we went dairy-free with coconut and/or cashew ).Black tea (we prefer bagged or loose-leaf, decaf when possible).The primary difference between chai and masala chai is that masala chai includes spices, while chai is simply tea and milk.Ĭhai is typically made with four components: ![]() Masala chai is a creamy, spiced tea that’s most popular in India but is increasingly enjoyed around the world. ![]()
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