Hello you,
thanks for stopping by, you're in for a treat!
This is the first post of my new Chai Twists blog. That said, it's super cool that you found you're way in here. Hopefully I'm able to offer something that makes you want to come back.
Home Made Vegan Chai Ice Cream
I found the original recipe from Minimalist Baker. I strongly recommend to check their site as they have super easy-to-do and inspiring content. But hey, let's get to already.
Add these to grocery list:
3,5 dl cashew nuts
2,5 dl coconut milk
1/2 dl coconut oil
1/2 dl brown sugar
1/2 dl agave syrup (or honey)
1 tl black tea powder
1/2 tl cinnamon powder
1/4 tl ginger powder
1/4 tl clove powder
1/4 tl cardamom powder
+ a dash of vanilla seeds
And here's how you do it:
Soak the cashews in water for 4 hours. Pour out the water and add the softened cashews with all other ingredients to a blender. Work the mixture until it's smooth and creamy.
Pour the mixture into a frost proof bowl and put it to the freezer. Let it stiff for 3 hours and stir the mixture well in order to brake the ice crystals formed into it. Put the ice cream back in the freezer for at least two hours before serving (note: If you have an ice cream machine, don't mind about this paragraph).
Leave me a comment if you found this useful and exciting.
Cheers,
Chai Twists
