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Photo of Chai Ice Cream by Alka Jena at BetterButter

Chai Ice Cream

Alka Jena
30 minutes
Prep Time
180 minutes
Cook Time
6 People
Read Instructions Save For Later


This Chai Ice cream is infused with the spices (masala), crushed green cardamom seeds and freshly grated ginger root just like my mother used to prepare for us when we wanted that something extra comfort and warmth.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Boiling
  • Freezing
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. 200 ml Amul fresh cream
  2. 200 ml Amul whipping cream
  3. 2 cups Milk
  4. 2 tbsp sugar
  5. ½ cup water
  6. 200 ml Condensed Milk
  7. 4 whole cloves
  8. 2 pods crushed green cardamom
  9. 2 crushed peppercorns
  10. 1 Cinnamon stick
  11. A pinch Nutmeg powder
  12. 1 inch chopped ginger piece peeled
  13. 2 tbsp Assam tea


  1. Boil half cup of water with cardamom, pepper, crushed ginger, cloves, nutmeg powder and cinnamon on medium flames. when it starts to boil, add the tea leaves and boil for another 2 to 3 minutes on low flame.
  2. Remove from stove and strain. Now transfer the strained tea into the saucepan and add milk and sugar to it and starts boiling the liquid on a medium-high flame till it reduces to half say roughly 1 cup tea.
  3. Remove the liquid from the stove and keep aside until ready to use.Once the Chai has cooled completely, add the condensed milk to it and mix till combined.
  4. Place the container as well as the whipping blade in the freezer for 30 minutes along with the cream. Whip the cream till it becomes stiff and then add the condensed milk and tea mixture to it and blend everything well.
  5. Pour into an airtight container and refrigerate over night. After it is set, take it out and churn again in a blender and put it back the container to set it for another 3 to 4 hours. Your Chai Ice cream is ready to be savoured.

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Shikha Roy
Shikha Roy   Jun-09-2017

looks good...

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