Chai Latte Ice Cream

Chai Latte Ice Cream // Coffee & Quinoa

It’s time to say goodbye.

Goodbye to summer. Goodbye to my old apartment. (We moved yesterday.) And goodbye to Ice Cream Fridays.

Not to be dramatic or anything.

As August draws to a close, I’m marking the end of the season by putting away my ice cream maker. It’s been a good run! Eleven whole weeks of Friday ice cream creations now populate the archives of this blog. To recap, we’ve had:

Honey Thyme Ice Cream

Chunky Lola Cookie Dough Ice Cream

Red Beet and White Chocolate Chip Ice Cream

Chocolate Terrine with Sea Salt and Thai Basil Ice Cream

Vegan Coconut Almond Fudge Crunch Ice Cream

Dairy-Free Caramelized Banana Ice Cream

Salted Chocolate Ice Cream

Chili-Infused Pomegranate Sorbet

Homemade Pinkberry Frozen Yogurt

Copycat Swiss Orange Sherbet

And as much as I’d like to keep going strong, I have to draw the line somewhere, and that somewhere is Labor Day. So of course, for our last Ice Cream Friday, I had to make the best ice cream yet, something I’ve been wanting to try for quite some time: Chai Latte Ice Cream.

Chai Latte Ice Cream // Coffee & Quinoa

This is an ice cream to ease you into fall. Like eating a cold, even creamier version of your favorite Starbucks drink. Super easy to make with just a regular ice cream base plus some chai tea bags. Even though I’m warning you ahead of time, you still won’t believe how good this is. It’s one of my favorite ice cream recipes yet, which makes it a fitting way to cap off my Summer of Ice Cream.

Again, not to be dramatic, I kind of feel like I’m breaking off a summer fling.

Chai Latte Ice Cream // Coffee & Quinoa

Listen, ice cream maker… I like you a lot. We’ve had a lot of fun together this summer. All those weekends we spent together (and all those weeknights, too) have meant so much to me… Even when we’re not together, you’ve been all I think about! Every dessert I eat or flavor combination I hear about, it just makes me think of you. And while I’m pretty sure I’d look a little slimmer in my bathing suit if we’d never met, I wouldn’t trade it for the world. But… we just can’t go on like this.

You see, even when we started, I kind of knew this was just for the summer. Did I ever tell you about my oven? Well, I have this oven, we’ve kind of been together a long time, but I needed a break. You came along, churning out all kinds of sweet, creamy deliciousness, and you were just what I needed. It’s been amazing, but I knew it couldn’t last forever. And then my oven called the other day. And I kind of realized that I miss it.

Don’t worry, ice cream maker, I’m not going far. You’ll still be in the back of the cupboard, just an arm’s reach away. We can still hang out! You know, like, just as friends. Would that be OK? Seriously, we should get together in a month or something and catch up. Maybe a caramel ice cream? Or chocolate hazelnut? Whatever you want – you can think about it and let me know. And I hope we’ll still be able to hang out next summer.

Thanks for understanding, ice cream maker. You’re really something special. So… you know… this isn’t goodbye. It’s just see you later.

OK, so that was kind of dramatic. Forgive me and enjoy your Labor Day weekend?

Chai Latte Ice Cream // Coffee & Quinoa

5.0 from 2 reviews
Chai Latte Ice Cream
Hands-on time
Cook time
Total time
  • 2 cups whole milk
  • 2 cups heavy cream
  • 3/4 cup honey
  • 1 tsp vanilla extract
  • pinch of salt
  • 4 chai tea bags (found in most supermarkets)
  • 6 egg yolks
Special equipment:
  • ice cream maker
  1. In a small pot, bring the milk, 1 cup of the cream, honey, vanilla, and salt just to a simmer, stirring to dissolve the honey. Remove from heat and set the chai tea bags in the cream mixture. Let steep, uncovered, for 15 minutes, then remove and discard the tea bags. (Taste before removing the tea bags - it should taste like a strong chai latte. You can leave the tea bags in for as little or as long of the cooling time as you'd like, depending on how strong you want the chai flavor to be. Just remember that you're going to add in another cup of cream that will dilute the flavor some.) Let the cream mixture cool another 15 minutes.
  2. In a large bowl, whisk together the 6 egg yolks. Whisking constantly, slowly pour in about a half cup of the cream mixture to temper the yolks. Pour in the rest of the mixture, then return to the pot.
  3. Heat over low heat until the mixture reads 170-175 degrees on a candy thermometer. The mixture should be thick enough that a line drawn with your finger across the back of the spoon will stay.
  4. Place a strainer over a large bowl. Strain the custard into the bowl to remove any little bits of egg. Stir in the remaining cup of cream.
  5. Refrigerate until very cold, preferably over night.
  6. Churn in your ice cream maker according to manufacturer's instructions. Serve immediately for soft serve, or place in a covered container in the freezer for several hours to harden.
  7. Serve and enjoy!
Loosely adapted from Cookie + Kate.


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  1. says

    I can’t believe ice cream Fridays are coming to an end! However, this particular ice cream seems like the perfect transition into fall. I love chai and can only imagine how tasty this ice cream is!

  2. says

    Nooooo! I’m not ready to say goodbye to ice cream Fridays! You’ve had so many wonderful ice cream ideas, it has been a pleasure to drool over each and every one! I’ve got to say, this one may be my favorite out of the whole lot. I love Chai anything and bet it makes a fabulous ice cream! Congrats on the move and have a fun weekend!

  3. Ashish says

    Thanks for the great recipe…we do not eat eggs, please let me what can i use instead of eggs, however not compromising on the taste :)

    • Erica says

      Hi Ashish, you could probably just omit the eggs, and even use coconut milk instead of the milk and cream if you’d like. It won’t have that custard flavor or thickness without the egg yolks, but it should still freeze OK!


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