Like us, you’re probably always looking for new ways to satisfy your chai cravings without overheating in the summer sun. That's why Loka's chief engineer, Andy, got to work and came up with the perfect answer. This chai ice cream is refreshing with a kick, ideal as an after-dinner treat, an impressive dessert for summer hosting, or simply an indulgent way to cool down on a hot afternoon.
Chai Ice Cream
What you'll need
- 3 tbsp Loka Chai Blend
- 200ml boiling water
- 200ml double cream
- 340ml evaporated milk (200ml + 140ml)
- 250g sweetened condensed milk
- Zest of 1 orange, or another sweet citrus fruit
How to make it
Brew the chai. Add the chai blend to the strainer, then slowly pour over the boiling water. Add the cream and 200ml of the evaporated milk. Place the Loka Chai Maker over a medium heat and brew for around 8 minutes, allowing the chai to fountain. Stir every few minutes to break up any cream collecting in the strainer.
Finish the ice cream base. Remove the chai from the heat and leave it to cool for around 5 minutes, or until the strainer is cool enough to handle. Remove the strainer, then stir in the remaining 140ml of evaporated milk and the condensed milk until fully combined.
Freeze. Pour the mixture into a freezer-safe container with a lid and freeze for at least 10 hours.
Blend until smooth. Chill your blender jug or food processor in the fridge for around 20 minutes. Remove the frozen ice cream base from the freezer and leave it to soften for 5 minutes before blending until smooth and thick, like a milkshake. If the mixture is still too firm, leave it for another couple of minutes before blending again, keeping it as cold as possible throughout.
Freeze again. Return the blended mixture to its container and freeze for a further 6 hours, or until scoopable.
Serve. Finish with a sprinkle of fresh orange zest or crumbled biscuits for extra texture.
Andy's tips
- If you notice the base starting to catch, swap 50ml of the evaporated milk for 50ml of extra cream during the brewing stage. This helps reduce the risk of burning. Add the reserved 50ml of evaporated milk back into the mixture after brewing, when you stir in the remaining ingredients.
- Serve it straight from the freezer. Because this is a no-churn ice cream, it's less dense than most shop-bought versions and will melt a little faster. For the best texture, chill your serving bowls or glasses in the freezer before scooping.
Watch the full video here:
