Chai Ice Cream in Caramel Cups

Total Time:
2 hr 15 min
Prep:
10 min
Inactive:
2 hr
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pint vanilla ice cream
  • 1/4 cup brewed Chai tea, chilled
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cardamom
  • Caramel squares
  • Sliced almonds for garnish
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.


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