Take your iced chai to a whole new level of cool with creamy, spicy, dairy-free chocolate-chip flecked Bhakti ice cream.
1 1/2 cups raw cashews, soaked 4-6 hours (or overnight), then drained
2 cups Semisweet Ready-to-Drink Bhakti Iced Chai
1/4 cup coconut oil, melted
1/4 cup agave
1/4 cup cake sugar
1 tsp pure vanilla extract
Set the churning bowl of ice cream maker in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hour before blending.
When ready to prepare ice cream, add all ingredients to a blender and blend until creamy and smooth, about 3-4 minutes, using liquify if you have the option. Taste and adjust sweetness/flavors as needed.
Add mixture to chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 45 minutes. It should resemble thick soft serve.
Transfer to a freezer-safe container, cover and freeze until hard, at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.