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Easy Chai Ice Cream is for everyone! Whether you eat sugar or don’t, this fall and winter flavor is just so good! Easy Chai Ice Cream can be made dairy-free (or with heavy cream, if you tolerate and prefer dairy). Great for Paleo, Vegan, AIP, Low Carb, GAPS and Keto diets, this ice cream is a favorite by itself, on a cone, on pie or spice cake + it’s great all summer — and with all fall desserts.
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Ingredients in Chai Ice Cream
You get to make this flavor fit your preferences, because it’s a recipe that works with a few variations! Here are the basics:
Firstly: DAIRY-FREE OR DAIRY
If you’re not on any particular diet, use the dairy option.
For Paleo, Vegan or AIP: Make the dairy-free version of this recipe, with coconut milk.
On Keto: Use either coconut milk OR, you can actually use part heavy cream + part water (surprising, but it works great!) This is the version I make for my boys and me. I make the coconut milk version for my dairy-free daughters.
For Ancestral and GAPS diet and anyone who loves gourmet real frozen yogurt or creme fraiche (that tangy yogurt probiotic flavor): Use fully fermented probiotic sour cream + water, or the coconut milk option.
Which sweetener to use
For refined sugar-free and the basic recipe, use pure maple syrup.
For GAPS, use honey. On Keto, use liquid allulose (like this).
The remaining ingredients are:
- water — Yes, water: Water creates the right mouthfeel, when combined with cream and sweetener. Happy side benefit is that you save money on this ingredient. (You may also use strong chai tea here, if you prefer, cooled.)
- pure vanilla extract — Vanilla extract not only adds flavor, the alcohol in vanilla creates a creamier outcome. Ideally, don’t skip this ingredient.
- spices — I use simply cinnamon, ginger, cloves and cardamom.
This recipe contains no eggs or corn syrup, and there’s no cooking involved!
How to make Paleo Chai Ice Cream
I call this recipe Paleo because it’s refined sugar-free and made of just real foods.
Those few real food ingredients get blended together and then frozen in your ice cream maker!
This recipe couldn’t be easier, but it’s tried and true. No cooking needed, so no cooling either.
It’s fast and can be ready for you in 30 minutes.
What to eat Easy Chai Ice Cream with
I love this ice cream flavor on its own, on a cone, with cookies or on fall spiced cake. Here are a few Gluten-free recipes to eat with Easy Chai Ice Cream:
- Snickerdoodle Cookies (Paleo, AIP)
- Paleo Apple Clafouti (AIP)
- Apple Galette (Paleo, AIP)
- Paleo and AIP Easy Caramel Sauce (Vegan)
- The Best Paleo Pumpkin Pancakes
- Best AIP Pancakes
- Paleo AIP Caramel Apple Pie
- AIP Apple Cinnamon Breakfast Muffins
Which ice cream maker
I often get asked which ice cream maker to buy.
If you don’t have an ice cream maker, there isn’t a perfect one that’s affordable.
Tips for ice cream success
- Have your freezer set to the coldest setting. Usually, the highest number is the coldest setting.
- Your ice cream freezer bowl needs to be in the freezer NOT the minimum of 6 hours, but fully overnight. A lot of people run into the problem of ice cream that won’t freeze because they think 6 hours is enough.
- Place your freezer bowl in a flat, upright position. If it freezes at an angle the solution inside will not be evenly distributed when it sets, again resulting in ice cream that won’t freeze.
- If you make the dairy-free version of this recipe, try to use Trader Joe’s Organic Coconut Milk (without any additives, full fat) or Aroy-D brand. (If you’re not sensitive to guar gum, those products that contain it will also be fine, but not for AIP.) Avoid coconut milks with oil on the top. Coconut milk needs to be fully liquid and smoothly blended with the other ingredients before freezing. If needed, melt it first, and stir to homogenize, then bring to room temp before proceeding with the recipe. Don’t use chilled coconut milk.
Easy Chai Ice Cream (Paleo, Vegan, AIP, Keto)
- 2 cups creamy coconut milk (room temperature and liquid, or warm just slightly until fully liquid) OR heavy cream or probiotic sour cream for GAPS (Which coconut milk: I like Trader Joe's full fat Organic without any additives or Aroy-D the best. Avoid those with oil on the top.)
- 1 cup water Yes, water: Water creates the right mouthfeel, when combined with cream and sweetener. (You may also use strong chai tea here, if you prefer, cooled.)
- ½ cup maple syrup or raw honey OR for Keto: liquid allulose
- 1 Tablespoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- ¼ teaspoon cloves
- ⅛ teaspoon cardamom
- Place all ingredients in blender and puree until blended, about 10 seconds. (Don't over-blend if using heavy cream or it will turn to butter.)
- Pour into fully frozen ice cream maker cylinder (freeze overnight on coldest setting), freezing according to manufacturer's instructions. Serve; or freeze in pre-chilled dish to harden more before scooping.
How to store leftover Chai Ice CreamSeal well, and freeze up to 3 days. Tip: Press parchment paper directly on the ice cream’s surface to reduce air exposure and ice crystals. To defrost and scoop, set on the counter for 10 minutes; then test for scoopability. If the freezing container allows the edges to defrost a lot faster than the middle, you can also defrost the ice cream more evenly by placing it in the fridge for a bit longer.
The following nutritional data is for the Keto version of the recipe.
You can Pin Easy Chai Ice Cream here:
Other easy ice creams you’ll love
- Apple Cider Sherbet (Paleo, AIP)
- Paleo Vanilla Ice Cream (Keto, AIP, Vegan, GAPS)
- 4-Ingredient Chocolate Ice Cream (Paleo, Keto, AIP, Vegan, GAPS)
- Paleo Lavender Ice Cream (Keto, AIP, Vegan, GAPS)
- Paleo Mint Chocolate Chip Ice Cream (GAPS, AIP, Vegan, dairy-free)
- Cookies and Cream Ice Cream (Paleo, Keto, AIP, GAPS, Vegan)
- Coconut Lime Ice Cream (Paleo, Keto, AIP, Vegan)
- Paleo Cinnamon Ice Cream (Primal, GAPS, AIP, Keto, Vegan)