Chai Spiced Coconut Ice Cream

Chai spiced coconut ice cream

Seems like everybody is free of something these days, except food allergies. Gluten-free, dairy-free, grain-free, fruit-free (yes, I actually just met someone who is allergic to all fruits)–you name it, and I’m sure there’s someone out there who is allergic to it. I used to think that allergies were tiresome excuses for a person to be a picky eater. And admittedly, I sort of still do. Is all of this free-from-something making us healthier or is it just making us more annoying than we already are? At any rate, you need a recipe like this Chai Spiced Coconut Ice Cream in your free-from recipe arsenal!

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I personally find my celiac disease very annoying, indeed. Over the last year and a half since my diagnoses, I’ve gone from an extensive interview process of the entire restaurant staff of their food handling practices and gluten-free food making abilities, to saying…eh, if there isn’t anything on the menu I can eat, there is always wine.  Eating safely out of the home is sometimes usually an exhausting prospect. And sometimes, just sometimes I’d rather not be the one who makes the chef roll his eyes. Occasionally, if I’m on a rebellious streak, I’ve even been known to eat chips that have come out of a shared fryer. Gasp!

Before you get your panties in bunch, I’m not suggesting that a cavalier attitude towards my disease is a good thing. But as I’ve relaxed over the year, I think my mental health has improved, if not the health of my intestines. But all kidding aside, I’m still feeling good. Very good.

Chai spiced coconut ice cream

Back to the ever-trending (and yes slightly-annoying-but-totally-necessary-free-from foods), I decided to make chai infused ice cream from coconut milk. Not because it’s dairy free, but because I like coconut milk quite a bit. And I sweetened it with honey not because I’m scared of refined sugar, but because I take my chai tea with honey and I thought they would be complimentary flavors.

Not surprisingly, they are.

It was my first attempt at making coconut milk ice cream and I was pleasantly surprised. It does indeed lack the smooth, creamy mouth-feel of dairy ice cream that I love so much, but it is still rich and wonderful. Happily I can serve it to my friends and family who are dairy free. And I can serve it to my friends who are avoiding refined sugar. But I can’t serve it to my vegan friends. Ah well…you can’t please everyone.

Chai spiced coconut ice cream
Chai spiced coconut ice cream

The rich and robust spices found in chai tea make an excellent ice cream too. Free from dairy and refined sugars, this sweet treat is sure to please (nearly) everyone in your crowd. Serve it with chocolate sauce, over peach pie, or in an adult ginger beer float.


If you make this recipe, or any other recipe from my blog, drop a comment below and be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes! Thank you!

Chai Spice Coconut Ice Cream

Dairy Free Chai Spiced Coconut Ice Cream

Alison Needham
The rich and robust spices found in chai tea make an excellent ice cream too. Free from dairy and refined sugars, this sweet treat is sure to please (nearly) everyone in your crowd. Serve it with chocolate sauce, over peach pie, or in an adult ginger beer float.
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine Indian
Servings 8 people
Calories 66 kcal



  • Heat the coconut milk and honey in a medium sauce pan until bubbles form around the edge of the pan and it is about to start simmering. Whisk to make sure the honey is evenly incorporated. Remove from heat.
  • Add the teabags and allow them to steep in the hot milk for 30 minutes. Gently squeeze the bags to release any extra flavors into the pot and dispose of them.
  • Grate the ginger (it’s not necessary to peel) on the fine side of the grater over a paper towel. Gather the paper towel around the grated ginger and gently squeeze the ginger into the coconut mixture to release the ginger juice, and add the vanilla & sea salt. Stir to combine.
  • Pour the mixture into a bowl, cover with plastic wrap and refrigerate until cold, about 2-3 hours.
  • Remove the coconut milk mixture from the fridge and pour into a blender. Cover and blend, to make sure that any solidified bits of fat are smooth.
  • Pour into the frozen base of an ice cream maker and churn according to manufacturers directions.


Serving: 1scoopCalories: 66kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 12mgFiber: 1gSugar: 17gVitamin C: 1mgCalcium: 1mgIron: 1mg
Tried this recipe?Let us know how it was!

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  1. I. DIE. Girl, your ice cream looks divine! No surprise that I am also working on a few homemade coconut milk based ice creams with the official start of the summer season upon us! (Honestly, if I don’t, I’ll have to buy stock in Coconut Bliss Ice Cream as we’ve been enjoying it nightly with homemade chocolate magic shell made with coconut oil.) But! I, too, will be sweetening some of my ice creams with honey. Since it doesn’t freeze well, it keeps the ice cream soft and scoop-able. Bravo and thank you for another fab recipe, m’lady! xo

  2. Thanks, Stace. Can’t wait to see what deliciousness you come up with! My sister-in-law recently served us a delish strawberry ice cream made with coconut milk. 🙂

  3. Yum!!! I can’t WAIT to try it! I LOVE coconut. Plus I’m one of those Annoying allergy people. 😉 Yes, I annoy myself as well. 🙂 If I ignore it and have ice cream I feel like someone took a sledge hammer to my bones the next day. Ouch! Now I need to get some more chaa tea.

  4. I am very sensitive to caffeine, would this technically he caffeinated because of the tea?

    1. Stash tea makes a decaffeinated Chai tea available at Whole Foods.

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