Recipe

Creamy Chai-Spiced Ice Cream

Luscious, rich chai-spiced vanilla ice cream with real cream, warm aromatics, and a silky custard base that churns beautifully in a Cuisinart-style machine.

By Matt Campbell

•

4.8

A scoop of creamy chai-spiced vanilla ice cream in a ceramic bowl with cinnamon sticks on a wooden table

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I love an ice cream that tastes like you actually did something, even if the process is mostly: steep, whisk, chill, churn, snack. This one is my go-to when I want a dessert that feels cozy and a little fancy without turning my kitchen into a science lab.

Think classic vanilla ice cream, but upgraded with chai vibes: cinnamon, ginger, cardamom, and a tiny pinch of black pepper to keep things interesting. It churns up thick and glossy in a Cuisinart-style ice cream maker, then sets into that scoop-shop texture after a quick freeze.

If you are new to custard-style ice cream, do not stress. I will walk you through the only two moments that matter: tempering the eggs and cooking the base until it lightly coats a spoon. Everything else is just letting the fridge do its thing.

A saucepan of chai-speckled cream being whisked with egg yolks on a home kitchen stove

Why It Works

Rich, scoopable texture: Egg yolks and a proper chill time give you that dense, luscious body without iciness.
Big flavor with normal ingredients: You are using pantry spices and real vanilla, not hard-to-find extracts.
Chai spice that tastes warm, not perfumey: Steeping the spices in hot dairy pulls out depth and keeps the flavors balanced.
Machine-friendly: The base fits well in most 1.5-quart Cuisinart-style machines and churns consistently.

Spice note: If you are clove-sensitive, start with a generous pinch instead of the full 1/8 teaspoon. Clove likes to get loud once things are frozen.

Pairs Well With

Warm Apple Pie
Gingersnap Cookies
Fudgy Brownies
Strong Coffee or Espresso

Storage Tips

How to Store It (So It Stays Creamy)

Freeze in a shallow container: A wide, shallow container helps it firm evenly and makes scooping easier.
Press parchment on the surface: Lay parchment paper directly on the ice cream before putting the lid on. This reduces ice crystals.
Best texture window: It is at its peak in the first 1 to 2 weeks, but it will keep well for about 1 month.
Scoop like a pro: Let it sit on the counter 5 to 10 minutes, then scoop. If it is rock hard, your freezer is doing its job a little too well.

Common Questions

Can I make this without eggs?

You can, but it will be a little less rich and slightly more icy. For egg-free: skip the yolks. Whisk 2 tablespoons cornstarch into the sugar first, then whisk in the milk and cream plus the spices. Bring to a gentle boil, whisking constantly, and cook 1 to 2 minutes until glossy and lightly thickened (this cooks out the starchy taste). Strain, chill until very cold, then churn as written.

Do I have to strain the spices out?

I recommend it. Since we are using ground spices, the ice cream will still look pleasantly speckled even after straining. The strainer is mostly there to catch any eggy bits (hello, chalaza) and any larger spice clumps so the texture stays silky, not gritty.

Why does the base need to be really cold before churning?

A colder base churns faster, traps air more evenly, and forms smaller ice crystals. Translation: smoother ice cream. Aim for 40°F/4°C or colder, at least 4 hours in the fridge, and overnight is even better.

My custard got a little lumpy. Is it ruined?

Probably not. Pull it off the heat and blend it with an immersion blender, or pour it through a fine-mesh strainer. Then chill. Nobody has to know.

Can I add mix-ins?

Yes. Add them in the last 2 minutes of churning. Great options: chopped candied ginger, crushed gingersnaps, toasted pecans, or a ribbon of caramel.

Is this “real” chai ice cream?

It is chai-inspired (warm spices, vanilla, cozy vibes). If you want a hint of tea, steep 1 to 2 black tea bags in the hot dairy for 5 minutes in Step 2, then remove before tempering the eggs.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cuisinart ice cream maker (1.5-quart style works great)
Medium saucepan
Whisk
Heatproof bowl
Fine-mesh strainer
Instant-read thermometer (optional but helpful)
Flexible spatula
Airtight freezer container

The first time I tried to make “spiced” ice cream, I went full chaos mode and dumped half the spice rack into the pot. The result tasted like a craft store smells in December. Lesson learned.

This version is the one I actually make on purpose now. It is warm and fragrant, but still clearly ice cream. The spices show up, they do their little performance, and then they politely let the vanilla and cream take the lead.

Creamy Chai-Spiced Ice Cream

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 8 hours 30 minutes

Servings 6 to 8 (makes about 1 to 1.25 quarts)

Ingredients

1 1/2 cups heavy cream
1 1/2 cups whole milk
2/3 cup granulated sugar
1 tablespoon honey (optional, for extra lush texture)
1 tablespoon vanilla extract or 1 vanilla bean, split
5 large egg yolks
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
Pinch of fine salt
Tiny pinch of black pepper (optional, but it wakes everything up)

Optional mix-ins (choose 1):

1/2 cup crushed gingersnap cookies
1/3 cup chopped candied ginger
1/2 cup toasted chopped pecans

Optional extra-smooth tweak: 1 to 2 teaspoons vodka or dark rum (stir in with the vanilla). Not a must, just a little anti-icy insurance.

Instructions

Freeze your Cuisinart bowl: Place the freezer bowl in the freezer for at least 24 hours, or until it is completely solid. If you hear sloshing, it is not ready.
Warm the dairy and spices: In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, sugar, honey (if using), cinnamon, ginger, cardamom, cloves, salt, and black pepper. Heat until steaming and hot but not boiling, about 3 to 5 minutes (roughly 160 to 170°F if you like numbers).

If using a vanilla bean: scrape the seeds into the pot and add the pod too. Turn off the heat, cover, and let steep 10 minutes to pull out the best flavor.
Temper the yolks: In a heatproof bowl, whisk the egg yolks until smooth. Slowly pour in about 1/2 cup of the hot cream mixture while whisking constantly. This keeps the yolks from scrambling.
Cook the custard: Pour the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula and scraping the corners, until the custard thickens slightly and coats the back of a spoon, about 4 to 6 minutes. If using a thermometer, aim for 170 to 180°F. Do not let it boil.
Strain and add vanilla: Pour the custard through a fine-mesh strainer into a clean bowl. (If you used a vanilla pod, it will get caught here. You can rinse and save it for sugar if you are feeling thrifty.) Stir in the vanilla extract if using it. Cool slightly at room temperature for 20 to 30 minutes, then cover and refrigerate until very cold, at least 4 hours and preferably overnight. For a faster chill, set the bowl in an ice bath and stir for a few minutes before refrigerating.
Churn: Assemble your Cuisinart ice cream maker with the frozen bowl. Start the machine, then pour in the cold base (40°F/4°C or colder is ideal). Churn until thick and soft-serve-like, about 20 to 25 minutes (timing varies by model and base temperature). This base fits well in most 1.5-quart Cuisinart-style machines.
Add mix-ins (optional): If using, add mix-ins during the last 2 minutes of churning.
Freeze to set: Transfer to an airtight container, press parchment directly on the surface, cover, and freeze 2 to 4 hours until scoopable.
Serve: Let sit 5 to 10 minutes before scooping for the creamiest texture. Finish with a pinch of cinnamon if you are feeling dramatic.

Freshly churned chai-spiced ice cream being scooped into a freezer container with parchment pressed on top

Nutrition information is estimated.

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