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Close up of masala chai ice cream scoop in white bowl, on brown board with spices around it, viewed top down

Masala chai ice cream

Author: Sarah Brooks
This masala chai ice cream has all the warming chai flavours of ginger, cinnamon, cardamon and honey, to name just a few. Its just like a wonderful cup of aromatic spiced chai latte but in an ice cream!
5 from 8 votes
Prep Time 45 minutes
Plus chilling time 4 hours
Total Time 4 hours 45 minutes
Course Dessert, Snack
Cuisine Indian
Servings 6 serves (⅔ cup each), approx.
Calories 427 kcal


  • ice cream churner
  • Hand mixer or stand mixer
  • double boiler (optional)


  • 1 cup (250mls) full cream milk
  • 2 black tea tea bags
  • 4 large egg yokes
  • ½ cup (120gms) castor sugar
  • 6 whole cardamon pods
  • 12 whole cloves
  • 3 whole star anise
  • ¼ teaspoon whole black pepper corns
  • 3 whole cinnamon sticks
  • ½ inch (1.5cmish) fresh ginger root
  • 2 cups (500ml) thickened cream
  • 1 tablespoon mild flavoured honey, such as clover


  • If using a double boiler, put water onto boil first.
  • Add milk to pan on stove top on a medium heat. Once warm but not boiling add tea bags and TURN OFF stove. Leave tea bags to steep for three and a half minutes, then remove tea bags.
  • Measure out egg yokes into a bowl, set egg whites aside for another recipe.
  • Add sugar to egg yokes and beat until pale and creamy.
  • Add warm milk and tea mix to eggs about ⅓ at a time, mixing well in between additions, to temper the egg yokes.
  • Add milk, tea, sugar, egg yoke mix to top of double boiler, if using. If not using a double boiler you will need to put the pot on a low heat and watch it VERY carefully to prevent the mix heating to much and scrambling the eggs.
  • Add cream, spices and ginger and honey and mix well.
  • Heat on a low to medium heat, watching carefully and stirring well to prevent lumps.
  • Mix is done when it coats the back of the spoon on spatular and leaves a clear line when you run your finger across it.
  • Remove top from double boiler and allow to cool for a few minutes. Transfer mix to heat proof container and chill in the fridge for at least four hours, preferably overnight.
  • Put ice cream storage container in the freezer to chill. If using a self churning machine turn it on ten minutes before churning to allow the machine to chill.
  • Strain the ice cream mix, then churn the ice cream. It will be the consistency of soft serve when done.
  • Transfer to chilled container and freeze until firm.
  • To serve remove from freezer, scoop and enjoy! Delicous on its own or with an extra drizzle of honey on top. Delicious!


I used black tea bags and a mild honey so as not to compete with the spices.  You can mix things up by using different tea or honey flavours if you wish.  


Calories: 427kcalCarbohydrates: 30gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 216mgSodium: 48mgPotassium: 193mgFiber: 1gSugar: 27gVitamin A: 1394IUVitamin C: 1mgCalcium: 141mgIron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: chai, custard based ice cream, masala chai, spiced tea
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