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Ginger Cookie Chai Ice Cream Sandwiches


Ginger Cookie Chai Ice Cream Sandwiches

Tabitha Helms

Chai tea is my favorite. It is my go-to Starbucks drink. When I first saw the idea of making chai tea ice cream, my mouth was already watering. I was delighted when I got an ice cream attachment for my Kitchen Aid mixer as a wedding gift so I could try it out. It was a smashing success, even though it was a long process due to a lack of time and lack of preparation on my part. 

Note: Before you begin, just in case you didn't know (unlike anyone around this house....) you're supposed to put the Kitchen Aid ice cream maker attachment bowl in the freezer for 24 hours before it's ready to use. Just throwing that out there so you don't make the ice cream and then have to leave it in the fridge for a day until the bowl is ready. (Not that anyone around here did that or anything...)


Chai Ice Cream Ingredients:

1 cup milk
2 cups heavy cream
4 egg yolks
3/4 cup sugar
6 chai tea bags

Chai Ice Cream Directions:

In a saucepan, heat the heavy cream and milk until warm, do not let boil. Remove from heat and add the tea bags, let steep for 35-45 minutes. Discard tea bags after steeping.

Whisk the egg yolks and the sugar together and set aside. Reheat the milk mixture and slowly incorporate 1 cup into the whisked eggs. Add the egg mixture into the spice infused milk and cream and heat until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Stir continuously to avoid cooking of the eggs.

Strain mixture into a new bowl. Set this bowl inside of a larger bowl filled with ice. Let mixture cool and place in the refrigerator to chill completely.

Once mixture is completely chilled, follow your ice cream makers’ instructions to churn. (Usually in a completely frozen bowl, churn for 15-20 minutes. Transfer soft ice cream to a freezer safe bowl and freeze for 4-6 hours or until completely frozen.)

It is so creamy and delicious; you will love it!

This is one of my favorite cookie recipes. I found it from a Beanie Baby cookbook my family had back in the day. (Random, I know.) They're so soft and chewy--just the way I like them!

Ginger Cookie Ingredients:

1/2 c oil
1 c sugar, divided
2 egg whites, beaten
1/4 c molasses
2 c flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger

Ginger Cookie Directions:

Combine all the ingredients, using only 3/4 cup of sugar. Use a Tablespoon to scoop the dough and then roll in a ball and roll in the remaining 1/4 cup of sugar. Place on nonstick cookie sheet and bake at 350 degrees for 7-9 minutes. Let cool on cooling rack. 

When cookies are cool, add a half scoop of chai ice cream between two cookies and freeze. I like to wrap individual sandwiches in plastic wrap (so I'm not tempted to eat more than one in a sitting because I would totally do something like that!).