Vanilla Chai Frozen Custard (Sugar free, Healthy)

Sugar Free Vanilla Chai Frozen Custard ( THM~S, Low Carb, Diabetic Friendly)

This Sugar Free Vanilla Chai Frozen Custard is sure to become a family favorite!

Using tea in ice cream can get a little tricky at times, you really don’t want to add water to ice cream or it freezes so hard you won’t ever be able to scoop it.Disclosure Statement

If you are following the Trim Healthy Mama plan like I am you may adore the Shrinker

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.

Sugar Free Vanilla Chai Frozen Custard ( THM~S, Low Carb, Diabetic Friendly)

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.


Matcha Fried Ice CreamI 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.


Vanilla Chai Frozen Custard
Nutrition Information
  • 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
Prep time: 
Cook time: 
Total time: 
a Vanilla chia custard that is healthier and sugar free.
  • 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
  1. 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.
  2. scramble eggs in coconut oil, allow to cool to room temperature
  3. place cottage cheese, tea mixture,heavy cream, sweetener, salt and spice blend into blender, add scrambled eggs and process until smooth.
  4. Add coconut oil to blender as it is running so that it will emulsify.
  5. pour batter into Ice cream maker and process until soft serve consistency.
  6. ** 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.



6 thoughts on “Vanilla Chai Frozen Custard (Sugar free, Healthy)

  1. How does the glycerine change up the custard? Does it make a difference in the consistency? I just wondered because it and the vodka are listed as optional…..I can figure out “why” on the vodka but am puzzled about the glycerine. 🙂

    1. glycerine adds “chew” to the ice cream, and a bit of sweetness … it makes it more like ice cream that you buy at the store 🙂 it’s optional, because you don’t have to have it, it just enhances the texture and mouth feel of the custard 🙂 and the vodka is to help with not letting the custard freeze rock solid where you have to keep thawing it to scoop it out of the container. 🙂

      1. Thank you so much for explaining! I just made it and it is SO yummy! I live overseas and would never eat a raw yolk because of the risk of salmonella. The “scrambling eggs” method allows me to have ice cream/custard and stay on plan! Have you experimented with lots of different flavors?

        1. I have done a few and will be expanding the recipes in this area throughout the year 🙂 I’m so glad that you can enjoy Ice cream… it’s a must have in our home

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