Since posting this image, I’ve been asked multiple times for the recipe.  I’m just going to say it.  These are the best ice creams I have ever tasted, so without further ado, this is how they are made.

MAKES 8ish

  • 2 cups full fat coconut milk
  • 1/3 cup plus 1 tablespoon
    natural cane sugar
  • 3 bags strong organic black tea or 2 tablespoons loose leaf tea, in an infuser
  • 1 cinnamon stick
  • 2 star anise pods
  • 1 small piece of fresh ginger, sliced
  • 1/2 teaspoon peppercorns
  • 5 whole cloves
  • 1 teaspoon cardamom pods
  • 1 teaspoon vanilla
  • 6 figs, thinly sliced
  • pinch of salt

Heat the coconut milk to a boil, then add the sugar, tea bags (or loose tea), and all the spices you are using. Do not add the vanilla extract. Bring to a simmer and let it simmer for about 2 minutes. Take off of the heat, allow the tea to steep for about 4 to 5 minutes. Remove the tea bags (or the tea infuser) and allow the spices to continue to infuse for at least another 15 minutes longer, or up to 30 minutes, depending on how strong you want the chai flavor. Once the desired flavor is reached, strain out the the spices. Add the vanilla extract and additional sugar, if necessary. Mix well.

Place the mixture in the refrigerator and allow to cool completely. Place fig slices into the popsicle molds and press against the sides.  Pour the coconut chai mixture into the molds, be careful not to overfill, add the popsicle sticks and freeze for at least 2 hours.