Pumpkin Spice Chai Ice Cream

An insanely delicious way to celebrate everything pumpkin spice about the season.

I love everything pumpkin spiced, and the moment the season finally rolls around, this is the first thing I make. A chai-infused, cashew based ice cream loaded with pumpkin purée and warming spices, finished with a scattering of caramelised walnuts for crunch. We grow a lot of our own fruits and vegetables at our family’s farm, so quality and origin of ingredients matter a lot to me, and this is the kind of dessert where that really comes through.

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This recipe is:

• Vegan & dairy free

• Made with wholesome, everyday ingredients

• Naturally sweetened

• A proper fall celebration in a bowl

Why This Recipe Works

Steeping the chai patti in warm oat milk for a full half hour is what gives this ice cream its deep, properly brewed chai flavour, rather than something faint or watered down. Soaked cashews blend into a rich, creamy base once combined with the chai, and pumpkin purée and a generous mix of warming spices bring in all the classic pumpkin spice character. The caramelised walnuts on top add a welcome crunch against the creamy base.

• Steeping the chai low and slow builds real depth of flavour

• Soaked cashews create a naturally creamy, dairy-free base

• A full spice blend of cinnamon, cardamom, clove, and mace delivers authentic pumpkin spice flavour

• Caramelised walnuts add crunch and a touch of jaggery sweetness

• Homemade pumpkin purée keeps the whole thing simple and additive-free

How to Make Pumpkin Spice Chai Ice Cream (Overview)

This comes together in 3 simple steps:

1. Brew the Chai

Steep chai patti in warm oat milk for at least half an hour.

2. Blend

Blend the soaked cashews, chai, jaggery, pumpkin spice blend, oil, maple syrup, and pumpkin purée until smooth.

3. Churn and Freeze

Churn the mixture, fold in the caramelised walnuts, and freeze until set.

Tips for Best Results

• Don’t rush the chai steeping step, a full half hour is what gives the ice cream its depth of flavour

• Soak the cashews well ahead of time so they blend completely smooth - If you're in a rush , you can soak the cashews for 20 minutes in boiling hot water

• Toast the walnuts with jaggery and salt until just caramelised, then let them cool and harden before chopping

• If you don’t have an ice cream machine, pour the base into a container and stir every 30 minutes as it freezes to break up ice crystals

Pumpkin Spice Chai Ice Cream

Prep Time: 45 minutes (including chai steeping) Freeze Time: a few hours Total Time: about 5 hours Servings: 6–8

Ingredients

Chai Base

2 cups oat milk (or any non-dairy milk)

Chai patti, to brew

Ice Cream Base

1½ cups soaked cashews

2 cups brewed oat milk chai

1/3 cup jaggery powder

2 tbsp pumpkin spice powder (2 tsp cinnamon, 1/4 tsp cardamom, 1/8 tsp cloves, 1/4 tsp mace, pinch of salt and pepper)

3 tbsp olive oil

1/4 cup maple syrup

3/4 cup pumpkin purée

Caramelised Walnuts

3/4 cup walnuts

3 tbsp jaggery

1/4 tsp salt

Instructions

1. Brew the chai by steeping the chai patti in warm oat milk for at least 30 minutes.

2. To a blender, add the soaked cashews, brewed chai, jaggery powder, pumpkin spice blend, olive oil, maple syrup, and pumpkin purée. Blend until smooth.

3. Churn the mixture in an ice cream machine according to the manufacturer’s instructions.

4. Meanwhile, toast the walnuts with jaggery and salt in a pan until caramelised. Let cool, then chop.

5. Fold the caramelised walnuts into the ice cream once churned.

6. Transfer to a container and freeze for a few hours, until set.

Notes

• To make your own pumpkin purée, steam or boil cubes of fresh pumpkin, then blend once cooked and cooled

• If you don’t have an ice cream machine, freeze the base in a shallow container and stir every 30 minutes until set