No-Churn Chai Ice Cream

If you love the spiced flavours of a chai tea, you'll love this easy ice cream recipe.

By The Good Housekeeping Cookery TeamUpdated: 05 July 2024

Love the spiced flavour of a chai tea? Then this chai ice cream is for you. It's so easy to make and doesn't require any ice cream maker for churning.

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Yields:

1 L.

Cal/Serv:

238

Ingredients

300 ml
milk
1 tsp.
vanilla bean paste
2
piece fresh root ginger, finely chopped
6
whole cloves
2
cinnamon sticks, broken into pieces
8
cardamom pods, bashed open
1
bay leaf
1/2 tsp.
black peppercorns
1/2 tsp.
fennel seeds
4
black tea bags (we used Darjeeling)
400 ml
double cream
397 g
tin condensed milk
ground cinnamon, if you like

Directions

1. Step 1In a pan, heat milk, vanilla bean paste, ginger, cloves, cinnamon sticks, cardamom pods (heat husks also), bay leaf, black peppercorns, fennel seeds and tea bags.
2. Step 2 Bring to boil, then bubble for 2min. Remove from heat, cover and infuse for 30min-1hr.
3. Step 3In a large bowl whip double cream until it just holds its shape (too firm and the ice cream will be chalky). Add condensed milk, then strain in the infused milk mixture, giving the tea bags a squeeze. Fold to combine (whisking if needed).
4. Step 4Empty into a freezer-proof container, sprinkle over some ground cinnamon, if you like, cover and freeze until solid. Makes about 900ml.

GET AHEAD: Make ice cream up to 1 month ahead. Store in freezer.

GH TIP: Allow ice creams or sorbets to soften a little at room temperature before scooping.

Per Serving:

Calories: 238
Protein: 3g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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