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Non-Dairy Nutty Ceylon Sonata Chai-ce Cream

gmaybrun001 TeaChef Level 1

This non-dairy "ice cream" is a mixture of Ceylon Sonata, spices, coconut milk, and almond. This is not the average ice cream. It is lighter, and the tea provides a well balanced playground for the rest of the ingredients. It could even be considered a healthy dessert! Prep time: 20 min. Chill time: overnight Total time varies by appliance.

20 m 2


  • 1-2 cinnamon sticks
  • 1/4 of a nutmeg, chunked (or 1/3 tsp. ground)
  • 6 whole cloves
  • 2 c. water
  • 4 tsp. Ceylon Sonata Tea leaves
  • 1/3 c. almond butter
  • 6 tsp. organic evaporated cane juice sugar
  • 1 tsp. vanilla extract
  • 1/2 c. canned coconut milk
  • 1/2 c. vanilla soy milk
  • Optional toppings:
  • ground cinnamon
  • toasted almond slivers
  • toasted coconut flakes


Before starting, place your ice cream bowl in the freezer.

In a small pot, place cinnamon, nutmeg, cloves, and water.

Bring up to 212°F, add tea, and let steep for 5 min. Strain.

Add almond butter, sugar, and vanilla, and stir until well combined.

Add coconut milk and soy milk and stir again.

Pour into a sealable glass container (one that can be shaken).

Refrigerate overnight. It must be chilled before putting in the ice cream machine.

Shake the mixture well and pour into the ice cream maker. Follow the directions on your ice cream maker.

Serve immediately as soft-serve, or cover and place in freezer to firm.

Top with cinnamon, almonds, and/or coconut flakes.

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