Chai & Honey Ice Cream
Now I’ve often considered homemade ice cream to be a chore (frozen fruit options are great but they don’t have the same luxury & don’t refreeze well) so I was super excited to try out this new Ninja Kitchen Creami as it is so simple to use & you can do so many more things with it compared to a regular ice cream churning machine.
Key Facts
- Dairy Free
- Nut Free
- Naturally Sweet
- Added collagen
Ingredients
- 4 chai tea bags with 200ml boiling water
- 400ml pure coconut cream (no guar gum or other binders)
- 1/3 cup honey
- 1/3 cup collagen powder (optional)
- 2 teaspoon potato starch (optional but helps with texture)
Preparation
01
Steep the teabags for 15 minutes then squeeze out well & discard.
02
Add to a pan with the coconut milk/cream & warm gently to combine completely.
03
Add collagen if using & whisk in the honey. Then mix the potato starch with 100ml of water until smooth & whisk this in too.
04
Decant into your freezer pot & freeze for 24 hours.
05
Take it out, pop into the the Ninja Kitchen Creami & hit gelato, let it do it’s thing, give it a mix with a spatula & dive right on in or pop back in the freezer for whenever you want it!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
