It is never too cold to have ice cream. And yes, it does get “cold” in Southern Cali…on the rare occasion. I was underdressed in a scarf & sweater the other day. See? And though I can’t commiserate with the ubiquitous Polar Vortex of the Northeast any longer, I can certainly remember the days of wearing layers upon layers hoofing it to the train with feet that never seemed to get warm. But when we’re inside a warm and cozy home we crave something warming, but also crave summer oh so badly. And summer means ice cream! And why should the Southern Hemisphere have all the fun in January and February taunting the North with their dripping ice cream and flip flops.
You can whip this up in minutes in your Vitamix or other power blender, or even if you don’t have a 2,000 (hyperbole) horsepower blender or an ice cream maker, this is only a few hours away. So here is a combo for you to enjoy a winter chai while dreaming of surf, sand and sun.
Vegan chai ice cream
8 frozen coconut milk or coconut cream ice cubes*
1/4 c. raw almonds
1 tbsp. coconut butter (optional)
1 tsp. vanilla extract
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cardamom
pinch of salt
*To make the coconut ice cubes I freeze coconut milk or cream (depending on what I have) in ice cube trays for later use. I found that light coconut milk worked great with this recipe.
Add all ingredients to Vitamix blender and blend on high speed for 1-2 minutes, using tamper to push ingredients into blade until smooth.
If you don’t own a Vitamix, use 1/2 can of coconut milk/cream in lieu of the frozen cubes and add to blender along with other ingredients. Blend on high until mixture is a smoothie like consistency. Pour into a glass container and freeze. Stir every 45 minutes for 2-3 hours, until ice cream texture is reached. Scoop out and enjoy!
Want more ice cream inspiration? Check out this post on healthy and delicious Vitamix tips and tricks.