White Chocolate Chai Ice Cream
Search results for White Chocolate Chai Ice Cream
Ingredients
What you need
¼ cup boiling water
5 chai tea bags
400g can sweetened condensed milk
200g CADBURY Baking White Chocolate Melts
250g PHILADELPHIA Original Spreadable Cream Cheese
1¼ cups thickened cream
2 teaspoons vanilla
¼ cup boiling water
5 chai tea bags
400g can sweetened condensed milk
200g CADBURY Baking White Chocolate Melts
250g PHILADELPHIA Original Spreadable Cream Cheese
1¼ cups thickened cream
2 teaspoons vanilla
White Chocolate Chai Ice Cream
Search results for White Chocolate Chai Ice CreamIngredients
What you need
¼ cup boiling water
5 chai tea bags
400g can sweetened condensed milk
200g CADBURY Baking White Chocolate Melts
250g PHILADELPHIA Original Spreadable Cream Cheese
1¼ cups thickened cream
2 teaspoons vanilla
¼ cup boiling water
5 chai tea bags
400g can sweetened condensed milk
200g CADBURY Baking White Chocolate Melts
250g PHILADELPHIA Original Spreadable Cream Cheese
1¼ cups thickened cream
2 teaspoons vanilla
Move over cappuccino and latte – chai is a delicious blend of black tea and spices like cinnamon, cloves and ginger to name a few. Usually made with milk of course, but here it's the perfect addition to this exotic ice cream.
Method
1. POUR the boiling water over the teabags and allow to brew for 5 minutes. Remove and discard the teabags, squeezing out all the liquid and allow the tea to cool.
2. COMBINE the condensed milk and chocolate in a small saucepan. Stir over a low heat until the chocolate has melted. Transfer to a bowl and chill in the freezer for 15 minutes.
3. BEAT the chocolate mixture and PHILLY with an electric mixer until smooth. Add the cream, vanilla and tea and beat until soft peaks form. Cover and freeze for 6 hours or overnight. Spoon into serving glasses.
Serve immediately.
TIP: Scoop your ice cream into crispy waffle cones or serve it with fresh fruit – simply to chai for!
2. COMBINE the condensed milk and chocolate in a small saucepan. Stir over a low heat until the chocolate has melted. Transfer to a bowl and chill in the freezer for 15 minutes.
3. BEAT the chocolate mixture and PHILLY with an electric mixer until smooth. Add the cream, vanilla and tea and beat until soft peaks form. Cover and freeze for 6 hours or overnight. Spoon into serving glasses.
Serve immediately.
TIP: Scoop your ice cream into crispy waffle cones or serve it with fresh fruit – simply to chai for!
