Masala Chai Ice Cream

All the cardamom, spice, and tea flavors you love – in a creamy, frozen treat

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Indian ice cream is traditionally made by boiling whole milk for hours until it thickens, making it denser than its Western counterpart, which is typically aerated. To save time, this masala chai ice cream recipe uses evaporated milk as a quick alternative to boiling whole milk. To make the ice cream dairy-free, swap in evaporated coconut milk and condensed coconut milk.

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Masala Chai Ice Cream

Cook Time
15 min
255 min


  • 1 ¾ cups evaporated milk
  • 1 ½ cups condensed milk
  • 3 teabags black tea, such as English breakfast, or 2 tsp loose-leaf tea
  • ½ tsp dried ginger or juice squeezed from a 1-inch piece fresh, grated ginger (fibrous part discarded)
  • ½ tsp ground Ceylon cinnamon
  • 3 pods green cardamom, seeds finely crushed and husks discarded
  • 8 2-inch-diameter silicone molds or 2 plastic tubs (should each hold 2–3 cups/22 oz)
  • 1 tsp crushed pistachios


In a medium saucepan over low heat, combine milks, tea, ginger, cinnamon, and cardamom; cook, stirring frequently, until milk is almost boiling.

Remove from heat and pour liquid through a sieve into a heatproof jug. Squeeze teabags, if using, in order to extract maximum flavor.

Cool mixture to room temperature, about 1 hour. Divide among molds or pour into tubs. Freeze until solidified, 2–3 hours for molds or overnight for tubs. Store in freezer up to 2 months.

Serve sprinkled with crushed pistachios.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g