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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By theluckiest1985
on March 06, 2011
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I love this concept. Caramel cups turned out wonderfully!! I definitely thought this recipe had way too much nutmeg and black pepper and I will not be finishing it. I will definitely make this again but will only use 1/4 of the pepper and 1/2 the nutmeg. I used fat free ice cream and it was very good!
By jnj909
Southern California
on November 23, 2010
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Very good, except I add the spices to a 1/2 gallon of vanilla ice cream. It's a little too strong otherwise. And delicious served with coconut cake.
By tosseyc_12073127
Gig Harbor, 87
on April 09, 2010
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Some of you had trouble with the caramel cups. I know that it they are cooked too long they will get hard. You need to watch them carefully. When they just start to melt on the bottom, take them out of the oven and put the parchment paper on top and take a glass with a flat bottom and press down on each one. They will come out perfectly round and soft enough to eat. Unfortunately the people who need this tip will probably never see it because they will not look back at the reviews.
Read all 44 reviews