Chai Ice Cream in Caramel Cups

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Scoop ice cream into cups and garnish with almonds.
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