Chai Caramel Ice Cream

chai tea ice cream in glass with chai in background

Chai tea is a favourite of mine! I love enjoying a steaming cup when it’s cold out and I want a comforting delicious drink. Since it’s summertime, and my tea drinking is at an all-time low, I made my favourite chai tea into ice cream so we can still enjoy those delicious flavours but in the form of a tasty frozen treat!

I used Chaiwala chai, which is owned by a Canadian couple who care immensely about quality, fair-trade tea. Even if you aren’t making ice cream, you should totally grab some if you are a chai tea lover like me!

To make the ice cream, you first need to steep your tea in the milk to get a strong chai flavour. I added in caramel sauce after I churned it as I love that flavour combination, but if you want a true chai ice cream without the caramel, simply increase the sugar to 1/2 cup to keep a smooth texture.

chai tea ice cream in waffle cone

I hope you enjoy this tasty ice cream as much as I do!

Chai Caramel Ice Cream

Print Recipe
Serves: 6-8 Cooking Time: 10


  • 2 cups milk (1 - 3.25%)
  • 3 chai tea bags or 1/4 cup chai tea (I used Chaiwala chai tea)
  • 1 cup heavy cream (35%)
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1/4-1/2 cup caramel sauce



To make the ice cream base, combine the milk, and chai tea in a pot over medium-high heat and bring to a gentle simmer. Remove from heat and allow to cool to room temperature to steep.


Once steeped, remove the tea bags or strain the tea from the milk. Place the chai-milk back in the same pot. Add cream, and sugar and bring to a gentle simmer.


Whisk together the egg yolks in a mixing bowl. Slowly add in the hot milk to temper the egg yolks while whisking constantly to avoid any scrambled egg bits.


Add the mixture back into the pot and cook, stirring over medium heat until it almost comes to a boil and is slightly thickened.


Remove from heat, and strain into another bowl to remove any egg bits. Set over an ice bath to cool, or empty into a large container with a lid and allow to cool slightly before placing in the fridge for 4-8 hours. Mixture should be cold before churning.


Churn ice cream according to your ice cream makers instructions.


Layer 1/3 of the ice cream into a container (I like to use a 9x5inch loaf pan). Drizzle in 1/3 of your caramel sauce. Repeat this process, ending with a drizzle of the caramel.


Freeze for 2-4 hours until your desired consistency is reached.


Once frozen solid, remove from fridge for 5 minutes before scooping for the best texture.


You can make the base a day ahead of time and keep in the fridge until you are ready to churn.

You can buy storebought caramel sauce or make your own using the recipe linked.

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  • Reply
    December 30, 2021 at 12:06 am

    This recipe sounds lovely! But how many egg yolks are needed?

    • Reply
      January 4, 2022 at 3:27 pm

      So sorry this was missing, it is 4 egg yolks. I have updated the recipe. Thank you so much for bringing that to my attention.

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