Awhile back, I mentioned that these Baked! posts were going to take more of a healthy, clean-eating bent—i.e., last week’s almond butter cookies, which are gluten- and dairy-free. I want to talk more about the why behind that decision in a few weeks, but first I want to share with you this recipe for chai coconut ice cream.
Ice cream is probably my biggest weakness when it comes to dessert: I try not to keep it in the house because if I do, chances are you’ll find me standing in front of the freezer at midnight, spoon hovering over the carton. And yet, here in Florida, it’s practically summer already: We’ve got highs in the mid-80s, we’re wearing shorts, we’re thinking about beach barbecues and dips in the Gulf. It’s hard to deprive yourself of anything that instantly cools you off, and come on, ice cream is the ultimate hot-weather treat. So needless to say, I’m glad I’ve found this healthy recipe.
OK, fine: Ice cream can’t really ever be considered healthy, but this version does come close: It’s full of spices and it’s sugar-free, dairy-free, and egg-free (thank you, coconut milk and honey). I found the recipe over on Cookie + Kate, which is a wonderful blog—you should definitely check it out if you haven’t already—and it couldn’t be simpler: black tea and spices (ginger, cardamom, allspice, cloves, cinnamon, vanilla) are combined with coconut milk and honey, cooled and then put through an ice cream maker. Here’s the recipe; the result is what you see above. It’s creamy and delightfully spicy and just as good straight out of the ice cream maker (soft serve!) as it is if it’s been frozen overnight. Yum. I have a feeling this is going to become a go-to very, very quickly.
Photo by Cookie + Kate