Chai Nice Cream w’ Tahini Caramel Sauce


  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 bowls 1x


The CREAMIEST, no-churn vegan ice cream swirled with aromatic spices and drizzled with a 2 minute tahini caramel sauce. HUBBA HUBBA.



  • 2 cups thinly sliced frozen banana 
  • 10 grinds black pepper
  • Pinch sea salt
  • 1tsp each of: cinnamon, ground cardamom, ground ginger 
  • 2tbsp-3tbsp tahini (light or dark)
  • 4 tsp Drink Me Chai instant spiced chai latte powder*
  • 56 blocks dark chocolate (I like 70% cocoa solids)

For the tahini caramel sauce—

  • 1/4 cup tahini (light or dark)
  • 1/4 cup maple syrup / honey
  • 1tsp vanilla extract
  • Pinch sea salt
  • 12tbsp coconut oil

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  1. Blend all the ice cream ingredients except the chocolate together in a food processor. If mixture starts to stick to blades of processor, loosen bits with a spatula (scrape down the sides, too) and blitz again until smooth. If you still struggle to get a smooth consistency, add a drop of milk of choice at a time to thin things (but only a drop at a time as this nice cream gets melty fast!). Break chocolate blocks into smaller bits and add to the mixture. Pulse in the processor a couple times until chocolate flecks are incorporated throughout. 
  2. While the nice cream is blending, heat a small saucepan on the lowest stove setting. Add all sauce ingredients, stirring well with a fork until combined. Add more coconut oil if you prefer a thinner sauce consistency. Serve immediately with the nice cream.


*Note: If you don’t have Drink Me Chai latte mix, use any other instant chai mix, or simply add 1-2tbsp maple syrup / honey to the ice cream after mixing.