Masala Chai Ice Cream Recipe with step by step photos | eggless, without tea masala – a treat for all the tea lovers
Now you can enjoy your masala chai flavour in the form of an ice cream. We have not used tea (chai) masala in this eggless ice cream recipe, but used whole spices like cardamom, cinnamon, cloves and whole black pepper, that gives a nice aroma and flavour to our ice cream. Do give this one a try and we are sure you will love this spiced tea flavour to your ice cream.
We have already shared the recipe of Masala Chai. With this simple and easy spiced indian tea recipe, you won’t need the tea masala anymore. Instead of using tea masala, we have used whole spices and boiled them in water. By doing so, you will get the same aroma and fresh flavours of all the spices in your tea.
How to make Masala Chai Ice Cream Recipe | Step-wise process :
- In a pan combine 1 ¼ cup milk, cardamom, cinnamon stick, cloves, black pepper and let the mixture come to a boil.
- Once it boils, then reduce the flame to medium and add tea powder and simmer for 5 minutes. Keep stirring.
- In a separate bowl, combine ¼ cup milk and corn flour. Mix well till no lumps remain. Set aside.
- After 5 minutes, add the milk+corn flour mix to the spiced milk and simmer for another 4-5 minutes. Keep stirring continuously. Mixture will start to thicken.
- Remove from flame. Pass the prepared mixture through a sieve/strainer. Let the mixture cool down completely.
- In a mixer jar, take chilled cream, condensed milk (adjust to taste) and prepared tea mixture. Blend till it becomes frothy.
- Transfer the mixture to an air-tight (freezer safe) container and freeze for 3-4 hours until it is semi-set. Blend again till the mixture is smooth. Once again transfer the mixture to an air-tight (freezer safe) container and freeze for 3-4 hours.
- Repeat the blending process again. You can blend every 3-4 hours for 2-3 times in total.
- After blending for 2-3 times, freeze for 6-8 hours or till ice cream is set. Enjoy.
Have a look at other Beverages & Ice Cream Recipes –
Spiced Dalgona Coffee
4 ingredients Chocolate Ice Cream
No Cook Kesar Kulfi
Orange Mint Cooler
Chocolate Chip Cookie Milkshake
Kiwi Cooler
Nutella Coffee Milkshake
Spiced Buttermilk Popsicles
Masala Chai Ice Cream | eggless, without tea masala
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Ingredients (1 cup = 240 ml)
- 1 ¼ cup milk
- 2 cloves (laung)
- 1 small cinnamon stick (dalchini)
- 2 cardamom (elaichi)
- 2 whole black pepper
- 1 tablespoon tea powder or tea leaves (we used tata tea gold)
- ¼ cup condensed milk (check the sweetness and add as per required)
- ½ cup chilled cream (can use amul cream)
To be mixed together
- ¼ cup milk
- 1.5 tablespoon white corn flour (or corn starch)
Instructions
- In a pan combine 1 ¼ cup milk, cardamom, cinnamon stick, cloves, black pepper and let the mixture come to a boil.
- Once it boils, then reduce the flame to medium and add tea powder and simmer for 5 minutes. Keep stirring.
- In a separate bowl, combine ¼ cup milk and corn flour. Mix well till no lumps remain. Set aside.
- After 5 minutes, add the milk+corn flour mix to the spiced milk and simmer for another 4-5 minutes. Keep stirring continuously. Mixture will start to thicken.
- Remove from flame. Pass the prepared mixture through a sieve/strainer. Let the mixture cool down completely.
- In a mixer jar, take chilled cream, condensed milk (adjust to taste) and prepared tea mixture. Blend till it becomes frothy.
- Transfer the mixture to an air-tight (freezer safe) container and freeze for 3-4 hours until it is semi-set. Blend again till the mixture is smooth. Once again transfer the mixture to an air-tight (freezer safe) container and freeze for 3-4 hours.
- Repeat the blending process again. You can blend every 3-4 hours for 2-3 times in total.
- After blending for 2-3 times, freeze for 6-8 hours or till ice cream is set. Enjoy.
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