Chai Latte Ice Cream {National Ice Cream Month}

[Welcome! In case you missed it, July is National Ice Cream Month. Each Wednesday I’ll be posting a new flavor, so be sure to check back and find your new favorite. if you missed last week’s Peanut Butter Banana, it can be found here.]

Welcome back, kids. This week we’re going slightly off trend and bringing tea into the mix. One of my favorite year-round beverages is a chai tea latte: steaming hot in the winter and over ice in the summer. The spicy tea with the creaminess of milk makes for a refreshing drink at any temperature, both for the drink and the weather. I figured I’d up the ante and try to bring it together in ice cream form to mix it up for summer.

Chai Latte Ice Cream {{Baking Bytes}}

My first attempt I didn’t bother to condense the tea and although the taste was delicious, the texture was rather icy and not what I typically strive for. Take two: I simmered away much of the water from the tea, added it to my usual base, and voilà: deliciousness abound.

Chai Latte Ice Cream {{Baking Bytes}}

Oregon Chai Concentrate is something I consider to be a staple, so that is what I used. (Pro tip, it’s hella cheaper at Costco.) I love that it comes in several flavors as well as decaffeinated and is super quick to prepare without sacrificing flavor. It blended beautifully into ice cream, that spicy flavor we know and love permeating a cold frozen treat. It is perhaps a bit icier in texture than plain vanilla, but no more so than last year’s Orange Creamsicle, and definitely still delightful.

Chai Latte Ice Cream {{Baking Bytes}}

If you’re looking to step outside the usual peanut butter or chocolate or fruit concoctions found in the ice cream aisle, this may be the recipe for you. I hope you give it a try and let me know what you think!

Chai Latte Ice Cream {{Baking Bytes}}

Chai Latte Ice Cream 

Makes ~6 cups


2.5 cups Oregon Chai concentrate

3/4 cup sugar
2 cups heavy whipping cream
1 cup half and half (or milk)
1/2 cup egg substitute
1.5 tsp vanilla (optional)


  1. In a small saucepan, simmer tea concentrate over medium heat until it is reduced to about 1/2 – 3/4 cup in volume. Let cool while you prepare the base.
  2. In a large bowl, whisk together remaining ingredients. Slowly stream in condensed tea, whisking constantly.
  3. Cover bowl and chill in the refrigerator at least 4 hours, or overnight.
  4. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an additional three hours, or overnight.

One response

  1. Pingback: Chocolate Chip Cookie Dough Ice Cream {National Ice Cream Month} | Baking Bytes

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