Raw Chai Cacao Ice Cream
August 18, 2026 • 0 comments
Creamy homemade chai ice cream made with raw cacao and grass-fed A2/A2 cream. Warm spice, real chocolate, no fillers, churns right up in 15 minutes.
- Prep Time:
- Cook Time:
- Servings: 1 quart ~ 8
Ingredients
- 1 pint - Raw A2/A2 Cream (Glass)
- (2 cups) 1/2 gallon - Raw A2/A2 Milk
- (4 yolks) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1 tsp) Homemade Vanilla, 4oz
- (pinch) Fine Pink Himalayan Salt, 1lb
- (1/4 cup) Raw Local Spring Wildflower Honey, 1lb (Glass)
- (1/4 cup) Mavi Goods Cacao
- (1 bag steeped in 1/8 cup of hot water) Chai Tea
Directions
- In a bowl combine 4 pastured egg yolks. Try to get as much egg whites off of the yolks as possible.
- Add in your honey and whisk.
- Add in the raw cream, raw milk, vanilla, and a pinch of sea salt and whisk.
- Steep a chai tea bag in 1/8 cup of hot water for 5 mins.
- Add in your cacao powder.
- You can age your base up to 24 hours for more of a deeper flavor. If you do this be sure to store it in the back of the fridge covered.
- Using a frozen ice cream bowl mixer attachment, or ice cream machine. Pour the mixture in and churn for about 15-20 minutes or until it's fluffy and frozen.
- Store in a container in the freezer.
*Once frozen in the freezer raw ice cream will not be super fluffy like conventional ice creams with all the added junk. Remove from the freezer and let it thaw for a few minutes.
