Stacy | Wicked Good Kitchen
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- pinch fine sea salt
- 2 13.5 ounce cans of full-fat coconut milk (unsweetened)
- 1/2-2/3 cup honey
- 4 chai teabags (i used tazo organic chai)
- 1 1- inch piece of ginger
- 1 teaspoon pure (gluten-free) vanilla extract
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Heat the coconut milk and honey in a medium sauce pan until bubbles form around the edge of the pan and it is about to start simmering. Whisk to make sure the honey is evenly incorporated. Remove from heat. Add the teabags and allow them to steep in the hot milk for 30 minutes. Gently squeeze the bags to release any extra flavors into the pot and dispose of them. Grate the ginger (it's not necessary to peel) on the fine side of the grater over a paper towel. Gather the paper towel around the grated ginger and gently squeeze the ginger into the coconut mixture to release the ginger juice, and add the vanilla & sea salt. Stir to combine. Pour the mixture into a bowl, cover with plastic wrap and refrigerate until cold, about 2-3 hours. Remove the coconut milk mixture from the fridge and pour into a blender. Cover and blend, to make sure that any solidified bits of fat are smooth. Pour into the frozen base of an ice cream maker and churn according to manufacturers directions.
