You have to just trust me on this combo. Seriously.About a month ago Joe and I went to the opening weekend of Smorgasburg (this amazing weekly food festival in Williambsurg). It’s a foodies dream, with incredible food combos, tons of vegan options and everyone there with one common goal: let’s get our eat on!
I was in the middle of my chai obsession (ok, it hasn’t ended obviously), and one stand had chocolate chai coconut milk ice cream. It blew my mind. The most amazing part? When they topped it with sea salt. It was a flavor party I’d never experienced before. So obviously I had to come home and recreate it.
I totally nailed it, and now I’m sharing it with you!
So before this chocolate chai, I’d never really had much luck with coconut milk based ice creams. They just never came out as creamy as traditional ice creams. I’m not going to say I’ve found some universal secret to making them all creamy – but for thi sone I totally have! Between the cocoa powder and teensy bit of cornstarch, this frozen treat actually stays creamy after a couple of weeks in the fridge. (Yup, I’m actually being good and not eating all the ice cream at once!)
Now, I know that waffle cones are much more sophisticated looking, but honestly, I just don’t like them. I do think they are super pretty though, especially when they are dipped in chocolate… and sprinkles, and nuts…. But I just don’t like how they taste! Unless my tastesbuds have a major revolution, you will never see them on here. Instead I decided to pretty up some waver cones (my fave) by dipping them in a little bit of chocolate that I melted in a mock double boiler. It’s totally optional, but it just makes the cones more festive – especially if you are serving them to guests!
The finishing touch on this dessert is totally the sea salt. Be forewarned – a little goes a long way! My first serving I dumped it on there and had to scrape some off. Just a few grains sprinkled on top totally makes the chocolate and chai flavors pop! Anymore than that and you have a salt lick. Blegh.
Idefinitely like constantly rotating ice cream flavors at home (otherwise I get bored and it sits there and gets freezer burn), but I already know this is one I’m going to come back to pretty often. And, since I’m running so many miles a day to train for the 10k I’m running in June a serving here and there won’t destroy my weight loss goal.
Plus it totally gives me my chocolate and chai fixes and its a nice little treat at the end of a hot day. ( I definitely watched a few season finales this week enjoying a scoop or two – Once Upon a Time, anyone? Revenge? So good!) Plus, Joe doesn’t like chocolate that much and I get to enjoy it all to myself!
And, for more yummy desserts, healthy dinners, and sneak previews of recipes and pics of my 10k training, food and Oreo, be sure to join other readers on our Facebook, Twitter, Instagram and Pinterest, as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- 2 (13.5 oz) cans of full fat Coconut Milk
- 1/2 cup Brown Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 2 tablespoons loose Chai
- 1 tablespoon Cornstarch
- Pinch of Salt
- Pinch of Sea Salt
- In a pot over medium heat, add all the ingredients and stir. Allow to simmer until thickened slightly, about 10 minutes, periodically whisking.
- After 10 minutes, turn off heat and let liquid cool, about 5 minutes. Then, pour liquid through a sieve to catch all loose pieces of Chai tea.
- Place in a container and refrigerate until cold, about 2 hours.
- Add to an ice cream maker and churn until set, about 15 to 20 minutes.
- When serving, sprinkle a few grains of sea salt on top of your serving (be conservative - a little goes a long way!)