Masala Chai Ice Cream Recipe: A Chai Enthusiast's Dream Dessert

There's something undeniably comforting about a warm cup of masala chai, with its aromatic blend of spices and the rich flavours that dance on your palate. Now, imagine taking that beloved chai experience and transforming it into a frozen treat that will tantalise your taste buds in a whole new way. Welcome to the delightful world of Masala Chai Ice Cream!

Masala Chai Ice Cream is the perfect marriage of two beloved culinary traditions: the creamy indulgence of ice cream and the enchanting flavours of masala chai. This unique dessert captures the essence of chai, delivering a sensory experience that combines the warmth of spices with the coolness of ice cream. It's every chai enthusiast's dream come true.


  • 2 cups whole milk
  • 1 cup heavy cream
  • ½  cup granulated sugar
  • 4-5 black tea bags
  • 1 cinnamon stick
  • 4-5 green cardamom pods, lightly crushed
  • 1-inch piece of fresh ginger, peeled and sliced
  • 4-5 whole cloves
  • ¼  teaspoon black peppercorns
  • 4 egg yolks
  • 1 teaspoon vanilla extract


  • In a saucepan, combine the milk and heavy cream. Place over medium heat and bring to a gentle simmer, stirring occasionally.
  • Add the sugar, cinnamon stick, cardamom pods, ginger, cloves, and black peppercorns to the milk mixture. Stir to combine.
  • Reduce the heat to low and let the spices infuse into the milk mixture for about 15-20 minutes. Keep stirring occasionally to prevent scorching.
  • Remove the saucepan from heat and add the tea bags to the milk mixture. Let them steep for 5 minutes, stirring occasionally.
  • Remove the tea bags and strain the milk mixture through a fine-mesh sieve to remove the spices.
  • In a separate bowl, whisk the egg yolks until smooth.
  • Slowly pour a small amount of the strained milk mixture into the whisked egg yolks, whisking constantly. This will temper the eggs and prevent them from curdling.
  • Gradually add the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring constantly.
  • Place the saucepan back over low heat and cook the mixture, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
  • Remove the saucepan from heat and stir in the vanilla extract.
  • Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight.
  • Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  • Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.
  • When ready to serve, scoop the Masala Chai Ice Cream into bowls or cones, and enjoy the delightful flavours of masala chai in frozen form.

Note: If you don't have an ice cream maker, you can pour the chilled mixture into a shallow dish, cover it, and place it in the freezer. Every 30 minutes, remove the dish and vigorously whisk the mixture to break up any ice crystals until it reaches a creamy consistency. Repeat this process 3-4 times before allowing it to freeze completely.

Whether you're seeking a refreshing treat on a hot summer day or a cosy indulgence during the winter months, Masala Chai Ice Cream is a delightful choice that transcends seasons. It's a dessert that brings people together, evoking memories of sharing chai with loved ones while adding a playful twist.