Chai Latte Ice Cream Recipe
Indulge in the rich, spiced flavors of this easy homemade Chai Latte Ice Cream. A perfect blend of creamy texture and warm spices, ideal for any season.
If you love the cozy, spiced flavors of a warm chai latte, get ready to meet your new favorite dessert. This homemade Chai Latte Ice cream recipe transforms the comforting blend of chai (black tea, cinnamon, cardamom, and cloves) into a creamy, frozen treat that’s as perfect for a fall evening as it is for a summer afternoon. It’s the best of both worlds: rich, flavorful, and oh-so-smooth.
Whether you’re an ice cream purist or someone who loves trying unique flavor combos, this recipe is an easy way to elevate your dessert game. The base is a classic custard-style ice cream infused with real chai tea, giving it a bold and authentic flavor. You don’t need fancy ingredients, just a few pantry staples and a little bit of time. Once you try it, you might never look at store-bought ice cream the same way again.
Plus, it’s a fun excuse to dust off your ice cream maker and treat yourself to something totally homemade. Trust us. One spoonful of this chai-spiced delight, and you’ll be hooked. Serve this delightful ice cream in our ice cream cookie cups or pair it with our chai crepe cake.
Ingredients and Equipment Needed
- Chai tea bags — Choose a bold chai tea blend (or make your own spice mix) to ensure the flavor comes through after freezing.
- Whole milk
- Heavy cream
- Honey — You can adjust the amount of honey depending on your personal taste. Keep in mind that cold temperatures dull sweetness, so the mixture should taste slightly sweeter before freezing.
- Vanilla extract or whole vanilla bean
- Salt
- Egg yolks
- Ice cream maker — No ice cream maker? You can still make this recipe! Pour the chilled mixture into a freezer-safe container, stir every 30–45 minutes for the first few hours to break up ice crystals, then freeze overnight.
- Candy thermometer
How to Make Homemade Chai Latte Ice Cream
1 — Infuse the milk: In a medium saucepan, combine whole milk, 1 cup of heavy cream, honey, vanilla, and a pinch of salt. Heat over medium heat until it just begins to simmer, stirring to dissolve the honey.
2 — Steep the tea: Remove from heat and add the chai tea bags. Let them steep for 30 minutes, then remove and discard the tea bags. Allow the mixture to cool for 15 minutes.
3 — Prepare the custard base: In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the cooled chai-infused mixture to the yolks, whisking constantly to temper them. Pour the tempered yolks back into the saucepan with the remaining chai mixture.
4 — Cook the custard: Return the saucepan to low heat and cook, stirring constantly, until the mixture reaches 170–175°F (77–80°C) and thickens enough to coat the back of a spoon.
5 — Strain and cool: Pour the custard through a fine mesh strainer into a large bowl to remove any curdled bits. Stir in the remaining 1 cup of heavy cream. Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. Set the bowl in an ice bath to cool it more quickly to shorten the chill time.
6 — Churn the ice cream: Once the mixture is cold, churn it in your ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to an airtight container and freeze until firm, about 2-4 hours.
Recipe Notes and Tips
- Churn time varies: Ice cream makers can vary. Check your machine’s manual for churning time. The mixture should resemble soft serve before transferring it to the freezer.
- Chill thoroughly: Make sure your ice cream base is completely chilled before churning. This helps it freeze properly and results in a smoother texture.
- Add-ins welcome: Want to take it to the next level? Add crushed graham crackers, candied ginger, or even a swirl of caramel before freezing for extra texture and flavor.
- Storage tip: Store in an airtight container with a piece of parchment paper or plastic wrap pressed against the surface to prevent freezer burn.
More Chai Latte Recipes to Try
This is actually our first time ever trying to make homemade ice cream on our own! If you’re a big fan of chai latte like us, check out a few of our favorite recipes below —
- Colorful Leaves Chai Spice Cake
- Chai Crepe Cake
- Bubbly Spiked Dirty Chai Latte
- Creme De Menthe Ice Cream
Chai Latte Ice Cream Recipe
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Fine mesh strainer
- Ice cream maker
- Candy thermometer
Ingredients
- 2 cup whole milk
- 2 cup heavy cream divided
- 3/4 cup honey
- 1 tsp vanilla extract or one whole vanilla bean
- 1 pinch salt
- 5 bags chai tea
- 5 egg yolks
Nutrition
Instructions
- In a medium saucepan, combine whole milk, 1 cup of heavy cream, honey, vanilla, and salt. Heat over medium heat until it just begins to simmer, stirring to dissolve the honey.
- Remove from heat and add the chai tea bags. Let them steep for 30 minutes, then remove and discard the tea bags. Allow the mixture to cool for 15 minutes.
- In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the cooled chai-infused mixture to the yolks, whisking constantly to temper them. Pour the tempered yolks back into the saucepan with the remaining chai mixture.
- Return the saucepan to low heat and cook, stirring constantly, until the mixture reaches 170–175°F (77–80°C) and thickens enough to coat the back of a spoon.
- Pour the custard through a fine mesh strainer into a large bowl to remove any curdled bits. Stir in the remaining 1 cup of heavy cream. Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
- Once the mixture is cold, churn it in your ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to an airtight container and freeze until firm, about 2-4 hours.
Tried this recipe? Share your Chai Latte Ice Cream with on Instagram, using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here!
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