1 x 15oz can Coconut Milk (low fat coconut milk is fine but double the arrowroot)
12 oz Silken Tofu
3/4 cup Brown Rice Syrup*
2 Tbsp Vanilla Extract
1/2 Tbsp Arrowroot Powder (you can use corn or potato starch instead)
*Since you are not heating this mixture, it is safer to use a syrup than granulated sugar in this recipe. Corn syrup can be used but brown rice syrup provides a healthier touch and slight nutty flavor that compliments the tea.
Brew 6 grams of Nilgiri tea in the 8 oz of water for the typical 5 minute steeping time and set aside to cool slightly. Combine the rest of the ingredients and the tea in a blender and run the blender until the ingredients are combined and smooth. Put the contents of the blender in the refrigerator for 4-6 hours to drop it down to around 40 degrees Fahrenheit. Then follow your manufacturer’s instructions for pouring the mixture into your ice cream machine and churning it. It will come out a soft-serve consistency but will harden into more solid ice cream after about 4 hours in the freezer.
Want to explore more cooking with tea options? We have a full page devoted to some of our favorite tea recipes.