No Churn Chai Coffee Ice Cream
¼ cup strong Copper Cow Chai Coffee (see recipe for brewing tips)
1 ¼ cups heavy cream - cold
⅔ cup sweetened condensed milk (or about 5 Copper Cow Coffee Classic Creamers)
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground cardamom
¼ tsp ground clove
Dash of allspice
Dash of nutmeg
Optional: 1 tbsp instant coffee granules if you prefer a stronger coffee flavor
* Note: feel free to add more or less of the spices depending on your personal preference. You can also use a pre-blended chai spice or pumpkin pie spice mix in place of the individual spices.
Brew your Chai Coffee extra strong by using a very small amount of hot water (filling the pour-over filter approximately 2 times to get ¼ cup). Less water is key to creating a creamy texture while still getting that delicious coffee flavor! Allow the coffee to cool fully.
Once coffee has cooled, combine all ingredients in a large bowl and use an electric mixer to whisk until soft, airy peaks form. Don’t worry if it’s a bit runny - it’ll still get thick and creamy in the freezer!
Pour mixture into a loaf pan or large freezer-safe container and cover.
Place in the freezer for at least 6 hours or overnight. Scoop and enjoy!