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Masala Chai Ice-Cream - No Churn, No Machine required

Masala Chai ice-cream is an ice-cream made using Masala Chai as the base; requires no machine..
Course Dessert
Cuisine Indian
Author sushma iyer


  • 500 ml whipping cream
  • 1 cup condensed milk
  • 3 cups milk (full fat)
  • 3 nos green cardamom
  • 2 nos black cardamom
  • 2 nos cloves
  • 1 no bay leaf
  • small piece of cinnamon (about 1/2 inch)
  • 2 tbsp good quality tea leaves (used darjelling tea leaves)
  • 1 tbsp regular tea leaves (used Tata Tea agni)


  • In a sauce-pan add the milk and all the spices except for tea leaves. 
  • Once the milk starts simmering add the tea leaves and let it boil until it reduces to half the amount. (you need 1.5 cups milk at the end). 
  • Pass the prepared tea mixture (concoction) through a sieve and collect the liquid. Should come to approx 1.5 cups. (Refer notes). 
  • Let it come to room temperature and then add the condensed milk. With the help of a whisk, mix it until well combined. Pop it in the fridge for 15 mins. Meanwhile prepare the whipped cream.
  • With the help of a hand blender, whip up your cream until stiff peaks. It is important that both your cream and whipper are cold to touch.
  • Add the tea concoction to the whipped cream in three parts slowly taking care not to deflate the air in the cream.
  • Transfer to a freezer safe container and freeze overnight or atleast 4 hours till the ice-cream is set. And thats it folks your flavourful masala chai ice-cream is ready.


If your concoction doesn't measure 1.5 cups you can add little milk (if the difference is not too much) to get it to the measurement. The thing to be noted is that you might lose the concentrated flavour of the tea. So alternatively you can take a cup of milk add some regular tea leaves and get it to rolling boil and use this to measure out so that you don't lose the flavour.
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