• Valerie @ City|Life|Eats

    posted on September 29, 2010 at 10:13 pm

    That looks fantastic!! I really need to get around to buying ice cream maker.

    [Reply]

  • Hallie @ Daily Bites

    posted on September 30, 2010 at 7:56 am

    Mmm…this looks so tasty! Just curious, what does the gelatin do? Any ideas for substitutions? Thanks for another great one, Amy!

    [Reply]

    Amy Reply:

    @Hallie @ Daily Bites, The gelatin helps give it body and whip up better when you freeze at home. I haven’t tried anything else but I know agar agar works similarly. Some people also use xanthan gum…it might give a similar effect.

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  • Cara

    posted on September 30, 2010 at 10:46 am

    We must be on the same page – I made a chai tea ice cream last week! I brought it along with a simple pear tart to a coworker’s dinner party and it was a big hit :)

    [Reply]

    Amy Reply:

    @Cara, It seems like that happens often. Great minds, huh?

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  • gfe--gluten free easily

    posted on September 30, 2010 at 11:18 am

    That’s a beautiful ice cream, Amy! Right up my alley. :-) Yep, sometimes it can take some time before a great idea can be implemented. So glad you got to this one, and thanks for linking up my “unusual,” but surprisingly good ice cream! ;-)

    Hugs,
    Shirley

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  • Tina C

    posted on September 30, 2010 at 12:54 pm

    Amy,

    This recipe looks great. I do not use agave or any sweeteners except fruit and fruit juices. Do you have any suggestions for an alternative to the agave? Do you think I could just make it without?

    Thanks!

    Tina in Baltimore

    [Reply]

    Amy Reply:

    @Tina C, You can always try it and see how it turns out. Fruit juice is going to give this an icier quality. It’ll be more like a sorbet. That being said, apple and pear juices are usually pretty neutral. Or, try the frozen fruit juice concentrates…they might work. Hugs!

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  • Maggie

    posted on September 30, 2010 at 1:22 pm

    I bet this ice cream is so tasty. It would be a perfect treat for guests – you are so creative. I was also wondering about the gelatin – what purpose does it serve? Thanks Amy.

    [Reply]

    Amy Reply:

    @Maggie, The gelatin helps the ice cream whip up a little better when you’re freezing it at home. :)

    [Reply]

  • Renee

    posted on September 30, 2010 at 2:03 pm

    Yeah! Thank you, thank you! I am so excited to try this! I have the decaf chai bags and coconut milkl already in my cabinet. I don’t use stevia though so I have no idea how much sweetness 5 drops adds. Should I just add more agave?

    After I try yours I am going to work on a dairy recipe using the Oregon Chai Slightly Sweet chai concentrate.

    [Reply]

    Amy Reply:

    @Renee, I’m excited to hear how your version with the Chai concentrate comes out. :)

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  • Debi

    posted on September 30, 2010 at 3:03 pm

    You and Shirley are killing me with ice cream. :) I absolutely adore chai. I’m going to have to finish up the Tomato Rosemary Mint ice cream of Shirley’s I made to try this out!

    [Reply]

  • Laura Lockhart

    posted on October 1, 2010 at 5:01 am

    Thank you, thank you, thank you. I have just begun my journey to sugar and wheat free, day seven of detox. I’ve cheated a little, it’s harder then I thought. Now that I found your page I think it will be easier. I thought all the good stuff was over, no more cake, pumpkin pie etc. Of course now I’m doing all the baking but that’s okay.
    Thanks again, I really appreciate that you posted all these recipes.

    Sincerely,
    Laura

    [Reply]

  • Katrina (gluten free gidget)

    posted on October 1, 2010 at 3:22 pm

    YUM! This sounds and looks amazing!

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  • SAM

    posted on October 3, 2010 at 2:57 am

    where do u get the inspiration for this stuff :) too good, just what i need after a hard days work :)
    Thanks AMY
    LOve u
    SAM

    [Reply]

  • Jenn AKA The Leftover Queen

    posted on October 4, 2010 at 11:55 am

    This looks so good Amy! I am going to try the gelatin trick! Love the flavor here!

    [Reply]

    Amy Reply:

    @Jenn AKA The Leftover Queen, Let me know what you think…it’s a great little way to add some volume to your ice cream.

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  • Alta

    posted on October 4, 2010 at 4:19 pm

    Okay, so first, I need to make some chai using coconut milk instead of milk. But after that, this ice cream. (or maybe I really should reverse that, because right now it’s still warm enough for ice cream, and the hot chai would be better when I’m cold!) Either way, yum!

    [Reply]

    Amy Reply:

    @Alta, I made the chai right in the coconut milk on my stove. :) No dairy milk at all…and the flavors were fabulous.

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  • Jackie at Phamfatale.com

    posted on October 5, 2010 at 8:34 pm

    Love your take on coconut ice cream flavored with Chai. I’ve made one with chestnut spread last summer; it was delicious. Will definitely try your version. http://www.phamfatale.com/id_1463/title_Coconut-Milk-Ice-Cream-Recipe-with-Chestnut-Swirl/

    [Reply]

    Amy Reply:

    @Jackie at Phamfatale.com, Thanks for sharing your version…it’s fun to get inspired by other people’s food. Hugs, Jackie!

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  • ben

    posted on October 10, 2010 at 10:30 pm

    This sounds really simple and good. I like what one of your commenters suggested adding chestnut – I suppose you could add just about anything.

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  • Micay

    posted on February 10, 2011 at 9:59 pm

    can I just use stevia?

    [Reply]

  • Rebecca

    posted on April 21, 2011 at 3:30 pm

    I just made this, but it wouldn’t freeze… So disappointed since it’s quite the big thing for me to get the ice-cream maker out! =/ I think I had it going for at least 1 1/2 hours! I did use sugar (because I don’t have agave and I just needed it to be dairy free) I stuck it in the freezer – hope I can salvage it a little! Any tips why?

    [Reply]

  • Chris

    posted on July 21, 2013 at 6:24 am

    Yum! Can you make this will all stevia? I cannot have the sugar.

    Thank you!

    [Reply]

    Amy Reply:

    @Chris, Yes, you can make this with stevia but you’ll have to figure out the correct amount to use. Also, the ice cream will be much harder when frozen because both agave and honey help to create a more scoopable homemade ice cream.

    What type of stevia do you use?

    [Reply]

    Chris Reply:

    Thank you! I usually use NuNaturals liquid stevia. Although I have the pure extract as well, if you think the powder would be better to use.

    [Reply]

  • move to hawaii for free

    posted on August 22, 2014 at 8:06 pm

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    [Reply]

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