I have a confession to make: I’m completely tea obsessed. I have been on a no-buying tea since last November, survived the craze for Christmas teas, and still have a full tea library and a tea cupboard that don’t seem to by any less crowded. It is crazy! I don’t know what it is about tea, I just love the way it feels to discover a new blend, to imagine the aromas, and then to sit down with a fresh cup with a good book (or a thousand copies to correct). One of my favourite teas is earl grey. It is a classic for a reason: fresh, round and so relaxing! It got me thinking, and I decided to try making earl grey ice cream!
Here is what you need:
- 4 cups almond milk
- 4 pitted medjool dates
- 2 tbs coconut oil (I used deodorized, but you can use regular)
- 3 tbs earl grey tea, or two teabags
- 1 tsp vanilla extract
- 2 tbs maple syrup
Here is what you do:
- Boil one cup of almond milk. Once it’s boiling, turn off the heat.
- Add the coconut oil and the tea, and let steep for 10 minutes.
- Meanwhile, soak the pitted dates in the remaining 3 cups of milk. Add the vanilla.
- After 10 minutes, blend the dates in the milk until completely smooth.
- Place a strainer over a large bowl and strain the tea. Press the tea leaves with a spoon to get every drop of earl grey flavour. Strain the date milk. Mix in the maple syrup.
- Place the milk in the fridge until completely cooled. Use your ice cream maker according to instructions, then transfer the freshly churned ice cream in a plastic container and let sit in the freezer for a few hours until completely frozen. Enjoy!
This ice cream is light but full of flavour! It’s the perfect option for hot days if you love earl grey: the bergamot aroma is full and wholesome. The almond milk keeps everything soft, while the coconut oil brings a little bit of richness to the mix. This is very refreshing without being overly sweet. It really is the perfect cuppa for summer days!
Let me know if you try this out or what’s your favourite tea!