My family left home early this morning for a volleyball stadium far, far away. Seeing as how I had the house to myself, I thought I'd take the opportunity to get some vital stuff done. I applied an avocado face mask, toned and moisturised, put a conditioning treatment through my hair, gave myself a manicure, started reading a new book and made Vegan Chai Ice Cream... You know, the important things?
Vegan Chai Ice Cream
slightly adapted from Ricki Heller
1 cup coconut cream
1 cup almond milk
4 teaspoons chai tea (I used T2)
2 cups raw cashews
60ml agave nectar
1/4 cup coconut sugar
1 teaspoon vanilla paste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
Soak the cashews in water overnight. Drain them when ready to make the ice cream.
Put the almond milk and the chai tea into a small saucepan and bring to just below boiling point. Remove from the heat and leave to infuse for about 15 minutes. Strain the tea and put the liquid in the refrigerator to cool down completely.
Put the cold tea, coconut cream, drained cashews, agave nectar, coconut sugar, vanilla paste and ground spices into a blender and blend until super smooth. Pass the mixture through a sieve.
Pour the mixture into an ice cream machine and churn according to manufactures instructions. (Mine took about 20 minutes to be a scoopable consistency.) Spoon it into a freezer proof container until ready to serve. Take it out of the freezer 5 minutes before serving to allow it to soften slightly.