Oil infused Recipe : Chai Coconut Ice Cream

Ok so once it hits September, I know everyone craves all things fall and I do too, but its still 100 degrees (not exaggerating sadly) where I live. So enter cold fall-flavored things. I modified this recipe and it is not only tasty but it’s also dairy-free! -Lauren Dunaway

INGREDIENTS

• 2 cans of full-fat coconut milk (Trader Joe's coconut cream would be even better!)

• 1/2 cup sweetener of choice like maple syrup coconut sugar

• 4 black tea bags

• 1 Tablespoon Vanilla extract

• 1 drop each: Cinnamon Bark Vitality, Nutmeg Vitality, Cardamom Vitality, Ginger Vitality, Black Pepper Vitality, and Clove Vitality(you can sub ground spices if you don’t have all these oils! For spice use about a tsp of cinnamon and a 1/8 tsp of the others)

• ¼ tsp salt

INSTRUCTIONS

1. Add one can of coconut milk and your sweetener to a saucepan and heat on medium heat until it’s simmering, and the sweetener is dissolved.

2. Turn off the heat and add the tea bags and steep for 10 minutes.

3. Add the other can of coconut milk to your blender along with the essential oils (or spices), vanilla extract, and salt.

4. When the coconut milk/tea mixture is done steeping remove the tea bags and add that mixture to the blender.

5. Blend for about 30 seconds. Finally, pour into your ice cream maker and churn according to the manufacturer’s instructions.

You can eat it right away or put it in a container to freeze a little longer when it's done!

What's your favorite fall-flavored treat? Share in the comment and tag a friend who'd love this recipe!