![No-churn Chai Tea Ice Cream With Salted Peanuts](/on/demandware.static/-/Library-Sites-lc-sharedLibrary/default/dw4c8398b5/images/recipe/HD_PNG_LC_20200427_GB_RC_CI_r0000000000827_ENG.png)
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
Chai Tea, 3 teabags or 3 tablespoons made with 100ml boiling water
- 400ml whipping cream
- 2 x 385g cans condensed milk
- 50g roasted salted peanuts, chopped
- Edible flowers to decorate
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Method
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1Steep the tea leaves in 100ml hot water to make a strong brew. Drain 2/3 of the leaves and keep the remaining in with the brewed tea for additional flavouring.
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2To make the no-churn ice cream, whip the cream to stiff peaks. Add the condensed milk and fold to combine before stirring in the cold brewed tea evenly. Freeze overnight. Scoop out with a warm ice cream scoop.
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3Serve with a sprinkle of roasted salted peanuts and finish with a few edible flowers.
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4Cooks Notes
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5The ice creams can be made and frozen in the individual Petite Casseroles - just remove 15 minutes before serving and decorate