- 1
Ingredients
- 1 cup (240 ml) plain or vanilla rice milk
- 2 chai tea bags (I used herbal, but regular black Chai would work, too)
- 2 medium pears, cored (no need to remove peel)
- 1/2 cup (80 g) raw cashews
- 1 cup (240 ml) coconut milk
- 1/4 cup (60 ml) agave nectar or coconut nectar
- pinch fine sea salt
- 10-15 drops plain or vanilla stevia, to your taste (optional)
Preparation
Step 1
If you have an ice cream maker, set it up according to manufacturer’s directions. Otherwise, set 8 silicone muffin cups in a muffin pan, or set out two silicone ice cube trays.
Pour the rice milk into a small pot and add the teabags. Bring to a boil over medium heat, lower heat to simmer, cover and allow to cook for 5 minutes; turn off heat. Press the teabags with the back of a spoon to bring out as much flavor as possible, then remove the teabags from the liquid.
Place the milk and remaining ingredients in a blender and blend until perfectly smooth.
With an ice cream maker: Pour the mixture into your ice cream maker and follow manufacturer’s directions for ice cream. Serve.
With a food processor: Pour the mixture into the silicone muffin cups or silicone ice cube tray and freeze until firm; pop out of the cups or tray and into ziploc bags. Store in the freezer until ready to use.
When you’re ready to make ice cream, use 1 muffin-sized disk or 4 ice cubes per serving. Chop the muffin disk into 4 pieces. Place in the food processor and process until it resembles crumbs. Press down with a rubber spatula, then continue to process just until the mixture begins to come together in a ball. Scoop and serve. Makes 6-8 servings. Store frozen.