Chai Ice Cream Recipe

Chai Ice Cream Recipe


  • 2 cups milk
  • 4 tsp cornflour
  • 1.75 cups of jaggery
  • 1.5 cups of double cream
  • 3 tbs of Chai Walli (black chai)
  • 4 tsp vanilla extract


  1.  Put 1 cup of the milk into a saucepan over low heat and stir to prevent it from burning.
  2. Add 2 tablespoons of the chai (you can add more if you want it stronger).
  3. Pour 1 cup of milk into bowl and add in corn flour. Dissolve by stirring.
  4. Once the chai milk in the saucepan reaches boiling point, add the cornflour milk mixture into it.
  5. Stir the chai and cornflour milk mixture on simmer for a few minutes until it becomes thick. Don’t let it boil over.
  6. Take the saucepan off the flame and let the chai ice cream mixture cool down. After it cools, place it into a freezable tub and put it in the freezer.
  7. While the chai ice cream mixture is cooling, whip the double cream for a few minutes until it forms peaks.
  8. Add the jaggery and vanilla to the whipped cream and whip it together until it is combined.
  9. Place the whipped cream mixture into the fridge.
  10. Take out the chai ice cream mixture from the freezer and check if it is chilled. Once it is chilled, whip it for 3 minutes.
  11. When the whipped cream mixture from the fridge is cooled, fold it into the chai ice cream mixture until it is well blended.
  12. Put the chai ice cream mixture into freezer. After 30 minutes, take it out and give it a good mix for 2-3 minutes.
  13. Put the chai ice cream mixture back in the freezer and repeat this 2 more times. This will break all the ice crystals and give it a smooth, creamy consistency.


Write a comment

Comments are moderated