Can you believe it’s already August? I mean really, where has this year gone and what have I been doing? Summer is fading fast as fall is already in the air with the long shadows of the day and cooler temperatures at night. Leaves are falling and I’m still trying to get rid of last years! Raking and burning leaves is a never-ending cycle here at my house since I’m backed up to the woods and surrounded by trees.
Here I am rambling about fall and raking leaves, yet I’m here to share an ice cream recipe with y’all. Kind of ironic, wouldn’t ya say?
Actually this is the perfect type of recipe for August, as its still summertime and the days are still hot making you crave something cold and creamy to cool you down.
Yet the flavor of this ice cream reminds me of the fall, with exotic blends of spices that include black pepper, ginger, cardamom, cinnamon, cloves, and star anise all in a blend of cocoa. A delicious infusion of flavors that are rich with spices.
Flavors that remind you of other fall favorites like pumpkin pie and apple cider, which makes this ice cream perfect for the long, dog days of summer as the seasons change into fall.
So ya best hurry up and go make yourself some of this soon because before ya know it, it will be Christmas!
Chocolate Chai Latte Ice Cream
Dairy free, soy free, nut free, vegan
1 cup coconut milk
1 cup Tazo’s Chocolate Chai Tea Latte
1 cup cream of coconut
4 Tablespoons honey
1 teaspoon vanilla extract
Add all ingredients into a blender. Blend on High for about 5 minutes. Pour into a freezer safe container and place in freezer overnight.
- you can top with shaved chocolate, as I did here in the photos.
- you can always make it early in the morning, place it in the freezer, and serve as a softer ice cream at night.
- All measurements are US
Note ~ I was not paid to promote Tazo Chocolate Chai Latte nor am I a spokesperson for this product. I just love it and created this incredibly delicious ice cream as one of the ingredients.
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
More from food