Chai ‘ice-cream’ with ginger syrup

Chai Ice cream with ginger syrup

Ice-cream ingredients

400 mL tin of coconut cream frozen into ice cubes
2 tbs whole star anise
1 cinnamon quill
1/2 a nutmeg ‘nut’
8 cardamon pods
5 medjool dates (pits removed)
1 egg white

Method

  1. add all the spices into your food processor, thermomix or coffee grinder and mill into a powder
  2. Use a tsp of this mixture to make your ice cream and save the rest for the next time you want to make this recipe again
  3. Into your high speed blender or food processor add the frozen coconut cream cubes, the dates and a teaspoon of the spice mixture and blend until it’s smooth.
  4. add the egg white and blend for a further 5-10 seconds until combined (you could leave this out if you want to make it a vegan ice cream but it makes the texture smoother if you leave it in)
  5. You can either eat it right away before it melts or store it in the freezer. Next time you want to eat some you can re-blend it to make it soft again or let it sit for 20 mins or so so you can scoop it as it will set fairly hard when refrozen.

Serve with ginger syrup

Ginger Syrup

Ingredients

5 ‘knobs’ of crystallised ginger
1/4 cup maple syrup

Method

  1. process together until smooth and use to top your chai ice cream (Store in fridge)

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