No-Cook Chai Ice Cream

The secret to this no-cook chai ice cream is using Trader Joe's Spicy Chai Tea Mix. Just mix it up and pour it in your ice cream maker for a delicious treat.

My ice cream series continues today with a creamy version of one of my favorite drinks—chai! Chai is one of those drinks that I love year round. It’s perfect enjoyed warm on one of our rare cold days and it’s my favorite iced jut about anytime. This no-cook ice cream recipe is soon to be your new favorite way to enjoy the spiced drink.

The ice cream is based on the same vanilla recipe I used in the cookie butter ice cream but with a few changes. The first is that I cheat a little and use Trader Joe’s Spicy Chai Tea Mix to give it all it’s flavoring. I really love this mix and since it already is sweetened you don’t need to add any additional sugar to the ice cream unless you want to.

This no-cook ice cream recipe turns a popular beverage into your new favorite treat!

The shortcut to delicious no-cook chai ice cream is using Trader Joe's Spicy Chai Tea Mix. This recipe is perfect for enjoying your favorite fall drink year round.

No Cook Chai Ice Cream Recipe

Ingredients:
– 1/2 cup whole milk
– 6 scoops Trader Joe’s Spicy Chai Tea Latte Mix
– half and half (about 1/2 cup)
– 3 cups heavy cream
– 1 1/2 tablespoons pure vanilla extract

Heat up the ½ cup whole milk in a microwave proof measuring cup (the flex-it ones are my favorite for liquids) until is warm and just before boiling. Add 6 scoops of the chai mix and stir until the mix completely dissolves. Top it off with half and half until there are 1 ½ cups of liquid. Place the mixture in the fridge for about 30 minutes so it can cool.

Whisk together the chai mixture, heavy cream and vanilla extract in a large bowl. Pour the mixture into a running ice cream maker and run it according to the manufacture’s directions. I recommend tasting the mixture before pouring it into the ice cream machine. Since the Trader Joe’s chai mix already has sugar in it, I chose not to add any, but you may want to add 2 tablespoons of sugar to make it a bit sweeter.

If you’re using the Cuisinart one, like mine, I recommend running it for 20-25 minutes. Any longer and the ice cream will overflow. Once it’s churned, spread the ice cream in an air tight ice cream container (this one is my favorite because you get perfectly round scoops) and put it in the freezer overnight. Then it’s ready to be enjoyed tomorrow!

You don't need to temper eggs to make this ice cream recipe. The secret is using cream and half and half to make this creamy treat.