Eggless Masala Chai Ice Cream (No Churn)
Creamy no-churn ice cream infused with black tea, fresh ginger, and whole masala chai spices. Eggless, no ice cream maker required.
Ingredients
For the chai infusion
- 1½ cups (360 ml) whole milk
- 3 orange pekoe black tea bags (or 2 tbsp loose black tea in a tea ball)
- 1-inch piece fresh ginger, thinly sliced (no need to peel)
- 6 green cardamom pods, lightly crushed
- 2 whole cloves
- 1 (3-inch) cinnamon stick
- ¼ tsp whole black peppercorns
- 1 small star anise, optional
For the ice cream base
- 2 cups (480 ml) heavy whipping cream (35% fat)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 tbsp mild honey or maple syrup
- ½ tsp ground cinnamon, optional
To serve (optional)
- 2 tbsp chopped pistachios or almonds
- Extra drizzle of honey
Instructions
Steep the masala chai
- Warm milk in a medium saucepan over medium heat until small bubbles appear at the edges. Do not boil hard.
- Turn off the heat. Add tea bags, ginger, cardamom, cloves, cinnamon, peppercorns, and star anise if using.
- Cover and steep 12 to 15 minutes for bold chai flavor, or 8 to 10 minutes for a gentler scoop.
- Remove tea bags and squeeze gently with tongs. Discard bags.
- Strain spiced milk through a fine mesh sieve into a large bowl. Press gently on ginger and spices, then discard solids. You should have about 1¼ to 1½ cups infused milk.
Make the no-churn base
- Whisk condensed milk and honey into the warm infused milk until completely smooth.
- Pour in cold heavy cream. Whisk 30 to 45 seconds until evenly combined. Add optional ground cinnamon if desired.
- Cover and refrigerate at least 2 hours, or until very cold.
Freeze and serve
- Pour the cold base into a freezer-safe container. Cover tightly and freeze at least 8 hours, preferably overnight, until firm.
- Let sit on the counter 6 to 8 minutes before scooping. Use a warm spoon for clean rounds.
- Scoop into bowls or cones. Top with pistachios or almonds and a thin drizzle of honey if you like.
Notes
Texture: chill the base fully before freezing and use true heavy whipping cream (35% fat) for the best scoop. A brief counter rest helps; if it melts too fast on the plate, freeze longer next time.
Caffeine: this dessert contains black tea. Use decaf tea bags and steep 8 minutes for a lower-caffeine scoop.
Vegan swap: use full-fat canned coconut milk, coconut cream, and sweetened condensed coconut milk. Set is slightly softer; serve straight from the freezer.
Kid-friendly: reduce pepper to 3 to 4 corns and steep 8 minutes for a milder, milkier spice level.
Storage: keep in an airtight container in the freezer up to 2 weeks. Press plastic wrap on the surface after scooping to limit ice crystals.
Tried this recipe?Let us know how it was!