Spiced Chai Oat Milk Ice Cream

Directions

1. 1In a small saucepan over medium heat, combine the oat milk, coconut cream, and granulated sugar. Whisk constantly until the sugar is fully dissolved and the mixture is just steaming, about 3 to 4 minutes. Do not let it boil.
2. 2Remove the saucepan from heat and whisk in the tahini, cinnamon, cardamom, ginger, cloves, vanilla extract, and black pepper until smooth and fully incorporated.
3. 3Let the chai base cool at room temperature for 10 minutes, then transfer it to the refrigerator and chill until completely cold, at least 30 minutes.
4. 4Pour the chilled base into your Ninja Creami pint container, filling it no higher than the max fill line. Place the lid on and set it on a flat, level surface in your freezer. Freeze for 24 hours.
5. 5After 24 hours, remove the pint from the freezer and let it sit at room temperature for 5 minutes. Remove the lid, install the pint into the Ninja Creami outer bowl, and lock it into the machine.
6. 6Run the ICE_CREAM preset. If the result looks crumbly or powdery after the first spin, add a small splash of oat milk directly into the pint and run the Re-spin function until the texture becomes smooth and creamy.
7. 7Scoop into a bowl or cone and top with chopped candied ginger and a light dusting of cinnamon if desired. Serve immediately.

Tips

• Freeze the pint completely solid for the full 16-24 hours. If it's still slightly soft in the center, the Creami will struggle to shave it properly and you'll end up with a slushy texture instead of creamy ice cream.
• After spinning, if your result looks crumbly or powdery, add just a splash of oat milk or coconut cream and run the Ice Cream program again. This re-spin trick fixes texture problems almost every time.
• The tahini keeps everything smooth and creamy even though there's no eggs or traditional ice cream base. Don't skip it or reduce it, as it's doing real work in the final texture.

Variations

• Swap half the ground spices for chai concentrate or brewed chai tea cooled completely. Use 1/2 cup chai in place of 1/2 cup of the oat milk to keep the consistency right for freezing.
• Use almond butter instead of tahini for a slightly nuttier flavor, keeping the same amount. The texture will be nearly identical and the spices will shine through differently.
• Add 2-3 tablespoons of pure maple syrup to the base before freezing for a deeper sweetness and maple-chai note that works especially well when you re-spin with a tiny bit of cream.

FAQ

Can I use a non-dairy milk other than oat milk?

Yes, use full-fat coconut milk or cashew milk in the same amount as the oat milk. Skip them if you want, but they help create a creamier spin result since the Creami works best with some fat content in the liquid base.

What if my pint didn't freeze solid after 24 hours?

Your freezer may run warmer than average. Leave it another 12 hours, and if it's still soft, check that the pint container is sitting flat on a shelf, not tilted or near a door. You need the base completely rock-hard for the Creami to shave it properly.

How long can I store the frozen pint before spinning it?

Up to 3-4 weeks in a standard freezer. After a month, ice crystals start forming and the texture becomes grainy when you spin it. Store it in the coldest part of your freezer, away from the door.

Can I make a lighter or less rich version?

Use lite coconut cream instead of full-fat, and reduce the tahini to 2 tablespoons instead of 3. The spin result will be icier and less custardy, but still flavorful. You may need to add a splash of milk and re-spin if it comes out too crumbly.

Nutrition

Per serving · makes about 2 servings · estimated