This Sugar Free Vanilla Chai Frozen Custard is sure to become a family favorite!
Vanilla Chia Frozen Custard uses flavored tea bags, but I’m sure you could modify it and make it with the Shrinker ingredients if you wanted to.
This creamy custard hits the spot and gives you an energy boost as well. Made with Vanilla Chai tea bags and an optional homemade chai spice from O Sweet Mercy, it packs a spicy little kick that is all chai.
I caught some criticism for using scrambled eggs in the Sugar Free Cheesecake Frozen Custard, but honestly it makes things easier for me to make it this way. And it allows those that are unwilling to use raw eggs in their ice cream to also enjoy these textures in their food.
This recipe is very similar but adds a nice flavor change, and yes I’ll be making some more along the way… so keep checking back to see what’s happening.
I did increase the number of eggs that I used this time and I steeped my tea bags in my almond milk, if you want a stronger chai taste I would suggest using additional tea bags to make the concentrate stronger or adding the additional chai spice linked above.
I really hope you will give this Vanilla Chia Frozen Custard a chance, it really is amazing. I think the next batch may be made into a “fried” ice cream like this Matcha Fried Ice Cream.
The chai flavors would be complimented by the cinnamon and spices in the coating.
- Serves: 1
- Serving size: 4
- Calories: 204
- Fat: 17g
- Saturated fat: 11g
- Unsaturated fat: 4g
- Carbohydrates: 2g
- Sugar: 1g
- Sodium: 211mg
- Protein: 9g
- Cholesterol: 161mg
- 3 eggs, scrambled in coconut oil
- ½ cup 1% cottage cheese
- ¼ cup heavy whipping cream
- 6 Vanilla Chai Tea bags (steep these in the almond milk)
- 1 cup unsweetened almond milk
- 2 TBS THM Super Sweet Blend (1/4 cup THM Gentle Sweet)
- pinch of salt
- ½ to 1 tsp chai spice, optional
- 1 tsp vanilla extract
- 2 TBS Melted coconut oil
- 1 TBS Vegetable Glycerine, optional
- 1 TBS Vodka, optional
- Warm the almond milk to just before it boils, add tea bags and allow to steep for 10 minutes (you want it strong). place in refrigerator and allow to cool.
- scramble eggs in coconut oil, allow to cool to room temperature
- place cottage cheese, tea mixture,heavy cream, sweetener, salt and spice blend into blender, add scrambled eggs and process until smooth.
- Add coconut oil to blender as it is running so that it will emulsify.
- pour batter into Ice cream maker and process until soft serve consistency.
- ** If using the vodka and glycerin you want to add those into the blender before adding the coconut oil so that they will mix in.