Recipe courtesy of Sandra Lee
Chai Ice Cream in Caramel Cups
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- Level: Easy
- Total: 2 hr 15 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 143
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 54 mg
- Level: Easy
- Total: 2 hr 15 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 143
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 54 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
- Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.
- Scoop ice cream into cups and garnish with almonds.
