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–+ servings
Two scoops of Full GAPS chai ice cream made with coconut milk and raw honey

Easy Chai Ice Cream for Full GAPS

A dairy-free Full GAPS chai ice cream made with homemade coconut milk, raw honey, homemade vanilla, cinnamon, ginger, cloves, and cardamom.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups homemade full-fat coconut milk room temperature and fully liquid; warm only slightly if needed
  • 1 cup filtered water room temperature
  • 1/2 cup raw honey use the honey branch for Full GAPS
  • 1 tablespoon homemade vanilla extract for Full GAPS no added sugar or unsupported additives
  • 1 teaspoon ground cinnamon pure single spice
  • 1 teaspoon ground ginger pure single spice
  • 1/4 teaspoon ground cloves pure single spice
  • 1/8 teaspoon ground cardamom pure single spice

Equipment

  • Blender with a glass vessel
  • Ice cream maker with an uncoated stainless-steel freezer cylinder
  • Pre-chilled glass or ceramic freezer dish
  • Measuring cups and spoons
  • Unbleached parchment for storage
  • Sturdy ice cream scoop

Method
 

  1. Make sure the homemade coconut milk is fully liquid and near room temperature. Put the coconut milk, water, raw honey, homemade vanilla, cinnamon, ginger, cloves, and cardamom in a glass-vessel blender. Blend for about 10 seconds, only until the honey disappears into the liquid and the fine spice flecks are evenly suspended.
    Smooth speckled chai coconut milk base after a ten-second blend in a glass blender
  2. Use an ice cream maker cylinder that has frozen upright overnight on the freezer's coldest setting. Assemble the maker according to its directions, seat the cylinder fully in its base, install the dasher, add the blended base, and churn to the manufacturer's endpoint. The thickened base should mound softly instead of immediately leveling like liquid.
    Speckled chai coconut milk base in a frozen stainless ice cream maker cylinder before churning
  3. Serve immediately for a soft texture. For firmer scoops, transfer the ice cream to a pre-chilled glass or ceramic dish, cover, and freeze it further. Test the center for scoopability instead of assigning one fixed extra-freezing time.

Notes

  • Full GAPS: Use after homemade coconut milk, raw honey, homemade vanilla, cinnamon, ginger, cloves, and cardamom have been introduced and tolerated.
  • No substitutions: Keep the raw-honey branch and homemade coconut milk. Maple syrup, low-carbohydrate sweeteners, canned coconut milk, and a dairy branch are not part of this card.
  • Scaling: The ingredients scale numerically. Do not fill an appliance past its manufacturer's capacity; churn a 2x batch in two cycles when required.
  • Storage: Seal in a covered glass or ceramic freezer dish, press unbleached parchment against the surface, and freeze up to 3 days. Soften on the counter about 10 minutes, then test the center.

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