Coconut Milk Chai and Vanilla Bean Ice Cream

Coconut milk chai spice and vanilla bean ice cream. Vegan! | The Refreshanista

I love a coconut milk chai latte- so I turned it into an ice cream! Turns out it makes a delicious ice cream flavour, especially with the creamy coconut milk and real vanilla bean. The combination of these flavours is phenomenal 🙂 I didn’t use an ice cream maker so it had more of a granita texture which I loved! If you want that classic creamy ice cream consistency you can make it in an ice cream machine- delicious either way!

This ice cream is deliciously dairy free. Canned full fat coconut milk is the perfect base for a vegan ice cream because it’s super thick and creamy. It also adds a subtle coconutty flavour, which goes really well with the chai spice. Even if you normally eat dairy, you’ll love this ice cream 🙂

Coconut milk ice cream flavoured with chai spice and vanilla bean. Vegan! | The Refreshanista

Making your own ice cream is so fun! My mom has been making homemade ice cream for years, with the same ice cream machine (linked at the bottom of this post) 🙂 An ice cream maker is the key for that creamy consistency because it churns the mixture constantly. I didn’t use an ice cream maker and it was still delicious, just more of a granita consistency which is really refreshing for hot days. I didn’t realize that ice cream machines are actually pretty budget-friendly, looks like I’ll have to buy one of my own! I’ll definitely get the one my mom has, she’s been using it for years and it’s still in perfect shape.


Coconut Milk Chai and Vanilla Bean Ice Cream

Prep Time 8 minutes
Total Time 8 hours 8 minutes
Author Melanie Maxwell


  • 2 cans of full-fat coconut milk
  • 1/2 cup of coconut sugar
  • 3/4 cup of strong-brewed chai tea
  • 3 chai tea bags
  • 1 1/2 teaspoons of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1 teaspoon of pure vanilla extract
  • seeds scraped from 1 vanilla bean
  • tiny pinch of sea salt


  1. Heat coconut milk, coconut sugar, and brewed chai tea in a medium-size pot until it comes to a simmer. Add the tea bags and simmer for 8 minutes.
  2. Remove pot from heat and whisk in cinnamon, ginger, vanilla extract, vanilla bean seeds, and sea salt. Pour into a bowl and cover. Chill in the refrigerator for 2 hours or until cooled completely. Pour into ice cream maker and use according to machine's instructions. Alternately, pour into a container, cover, and place in the freezer for 3 hours. Whisk, then freeze until set.

Supplies for this recipe {affiliate links}

Grab the FREE guide for the 8 Key Essential Oils I Use Nearly Everyday!

Join The Refreshanista Society and get the latest recipes and remedies!

Powered by ConvertKit