My mom is superwoman. Every weekday, her alarm rings before 5 am so she can squeeze in a run, shower, and slip into a chic dress and heels before hopping in the car to drive to the office by 6:30 am.
After her hour-long commute, she jam-packs her days as the head of the science team at the foundation where she works with meetings, phone calls, emails, writing grants, presentations, planning travel, and more. She truly throws her entire heart and soul into her job, and it shows! By the time she starts home on her two-hour commute (California traffic is horrendous, especially in the afternoons!), she somehow managed to complete a 10-hour workday in 8 hours or less.
There’s a reason my mom is my biggest role model!
As a special treat each morning (and to give her a little energy boost for the day ahead!), Mom makes herself a chai latte. She mixes it up at home using vanilla almond milk and her favorite chai concentrate, then pours it into a travel mug so she can slowly sip it on her drive to work. She started that daily routine about 10 years ago, and she always makes sure to fit in that chai latte, even if she’s on travel and has to order it from Starbucks instead!
So when Mom suggested that I turn her favorite drink into homemade ice cream, I immediately agreed and created this 25-Minute Healthy Chai Spice Ice Cream for her. It’s full of the same cozy spices as her lattes, and it’s just as smooth and creamy as the ice cream you’d buy from a traditional ice cream parlor. Even better, it’s full of protein and incredibly simple to make!
So I told Mom it was perfectly fine if she wanted to sneak an extra scoop. 😉
To make this healthier ice cream, you’ll use Greek yogurt and 2% milk as the base. If you’ve been around AHB for a while, you already know how much I love Greek yogurt! It’s thick and creamy, which makes it perfect for this ice cream base. Greek yogurt also contains a whopping 21g of protein per cup, as compared to regular yogurt with around 10g, so it gives this ice cream a big protein boost. Each serving contains nearly 8g of protein!
For the milk, I highly recommend that you use at least 2%. Ice cream requires a certain amount of fat to achieve that smooth and creamy texture. (I explain a lot more about how to achieve that perfect ice cream texture in this blog post, and I really suggest that you read it!) Do not substitute nonfat, 1%, almond, or cashew milk. These contain too much water and not enough fat, so your ice cream would have a hard and icy texture.
Instead of granulated sugar, you’ll sweeten this ice cream with another one of my favorite ingredients: liquid stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly, and it’s very concentrated. A little goes a long way—you’ll only need 1¼ teaspoons for this ice cream. That’s the equivalent of more than ¾ cup of sugar! This is the kind that I use because I love its sweet flavor and don’t notice any strange aftertastes like with some other stevia products. You can find it at many health-oriented grocery stores, and I almost always buy it online. (And you’ll use it in all of these recipes of mine, too!)
Many traditional ice cream recipes include eggs to help thicken the ice cream and bind the other ingredients together, but… I’m impatient and want to eat my ice cream ASAP, so I’d much rather skip the cooking-the-custard step! So instead of eggs, you’ll use a special ingredient called xanthan gum to hold those other ingredients together and achieve that creamy texture. Do not skip the xanthan gum; your ice cream will taste icy and hard without it. You can find it at many health-oriented grocery stores, as well as online.
For that special chai flavor, you’ll add in cinnamon, ginger, cloves, and cardamom. My mom walked into the kitchen right after I measured all of those spices, and her face broke out into a huge smile. “It smells so cozy and delicious!” she exclaimed… And I totally agree! There’s something absolutely irresistible about spices in cold, freshly churned ice cream. This flavor has been my entire family’s favorite so far!
For the best texture, I highly recommend that you use an ice cream maker! This is the inexpensive one that I own, and I absolutely love it. My ice cream is always ready in just 20 minutes (or less!) after I’ve poured in the milk base, and it’s so easy to use.
Time for a scoop — or two! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! 🙂 ) I’d love to see your healthy chai spice ice cream!
25-Minute Healthy Chai Spice Ice Cream
- The night before you plan on making your ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze for at least 12-16 hours.
- Add all of the ingredients to a large bowl. Beat with an electric mixer for 1 minute or until very frothy.
- Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the milk mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. For the best texture and taste, serve immediately.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Vanilla Ice Cream
♡ Healthy Chocolate Ice Cream
♡ Healthy Chai Spice Snickerdoodles
♡ Healthy Chai Frappuccino
♡ Healthy Chai Spice Apple Crumble
♡ Healthy Chai Spice Chocolate Chip Zucchini Bread
♡ Healthy Chai Spice Cinnamon Rolls