Chaiscream Recipe
Vanilla ice cream topped with chai & mango syrups and coconut brittle.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with ChaiScream
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream
Chai Syrup
Mango Syrup
Coconut Brittle
Method
Chai Syrup Preparation
Make the Chai Syrup
In a saucepan, bring 1 cup of water and 1 cup of sugar to a boil. Add the chai tea bags, ground cinnamon, and ground ginger. Reduce heat and simmer for 10 minutes. Remove from heat, let steep for 5 minutes, then strain and cool.
Mango Syrup Preparation
Prepare the Mango Syrup
In a small saucepan over medium heat, combine the pureed mango, sugar, and lemon juice. Cook for 5-7 minutes until slightly thickened. Remove from heat and let cool.
Coconut Brittle Preparation
Make the Coconut Brittle
In a saucepan, combine 1 cup of sugar and 1 tablespoon of water. Cook over medium heat until the mixture turns golden brown. Stir in shredded coconut and butter, mixing well. Pour onto a greased baking sheet and let it cool. Once hardened, break into pieces.
Assembly
Assemble the ChaiScream
Scoop 1 cup of vanilla ice cream into a bowl. Drizzle with chai syrup and mango syrup. Top with pieces of coconut brittle. Serve immediately.