Masala Chai Coconut Ice Cream

Graham Masala Coconut Ice Cream

Serves: 4-5 cups

Prep Time: 5 min

Set Time: 6-8 Hours


  • 2 14-ounce Cans Full-Fat Coconut Milk

  • 1/4 cup Maple Syrup

  • Pinch sea salt

  • 1 tsp Vanilla Extract

  • 1 Tbsp Garam Masala Powder

  • 1 tsp cinnamon


  1. Add all ingredients to a high speed blender. Pulse for 10 to 15 seconds or until completely combined. Follow any of the next options:

  • Option 1 - Add chilled mixtures to a freezer-safe covered container and freeze. Once every hour, remove from freezer and stir /whisk to incorporate air. Repeat until mostly firm, about 6-8hours.

  • Option 2 - Transfer mixture into ice cube trays and freeze until firm. Repeat with all mixture. Once all ice cream cubes are frozen add all cubes to a high speed blender, add 1/4 water or coconut milk and blend until soft. Transfer to a freeze safe container and let firm for 1 hour in the freezer before serving.

  • Option 3 - If you have an ice cream machine, add mixture to chilled ice cream maker and churn according to manufacturer’s instructions ( about 45 minutes). After it churned transfer ice cream to a freezer-safe container and freeze for 4-6 hours until completely firms up.

Note: Set out for 5-10 min before serving to soften. Serve with an ice cream scoop for an easy and smoother scoop. Keeps up to 10 days.

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