Monday, June 11, 2012
Never too much ice cream :)
Maybe I should just do a whole month of ice cream recipes! :)
this yummy post from Simply Sugar and Gluten Free. I tweaked it some, just for simplicity's sake. Even after it's been in the freezer, it's still easy to scoop (about the consistency of soft-serve), and it's soooo good :)
Coconut Chai Ice Cream (dairy-free)
2 cans coconut milk (I use Thai Kitchen; stir well before using); you can use one can light coconut milk, if you want
3 Decaf Chai tea bags
1/2 c. agave nectar
1 t. vanilla
Heat one of the cans of coconut milk in a small saucepan on medium heat, until the milk is very warm (but not boiling). Remove from heat, and put in the three decaf tea bags, and let them steep for 5-8 minutes.
In the meantime, put the second can of coconut milk, agave nectar, and vanilla in the blender, and blend together. After the tea has steeped, squeeze the tea bags gently to extract the flavor; add that milk to the blender. Once stirred together, put mixture in a container, and refrigerate overnight.
Freeze according the ice cream maker's directions. Makes about one quart.