This simple, no-churn chai rusk ice cream is the perfect way to enjoy your favorite chai-rusk combination even during summer. The same amazing flavor, but in a cool, creamy, and delicious ice cream!
Chai and rusk are probably the most popular combination in South Asian countries. There’s nothing else quite like a delicious rusk dipped in chai. It’s both tasty and nostalgic, and something every desi has eaten at least once in their life.
But with the temperatures touching 50 degrees (HELLO GLOBAL WARMING!), it can get hard to enjoy the hot chai and rusk combination the same way, which is why this chai rusk ice cream is the perfect summer dessert.
It’s no-bake, no-churn, and tastes just like the classic, nostalgic combination, and it’s super easy to make.
Let’s get into the details of the recipe.
Before You Start
I always measure ingredients in grams, never in cups. A kitchen scale is the most reliable way to bake accurately. Cups can vary wildly depending on how you scoop, which affects the final result. If you don’t have a scale yet, I’d really encourage you to grab one before starting. If that’s not possible, you can use an online gram-to-cup converter, but please note that I can’t guarantee the accuracy of those measurements.
PS: love chai? Try these desserts!
How to make the Chai Rusk Ice Cream
This ice cream uses my simple no-churn base that’s made with only 2 ingredients – whipping cream and condensed milk. We also add chai and rusk (of course) to flavor the ice cream, and top it with bloomed saffron for an extra creamy kick of flavor.
Step 1: Infuse the cream with tea leaves
Place the cream in a saucepan with the tea leaves, sugar, cardamom pods, cinnamon stick, and cloves, and cook it on low heat until the cream starts to simmer. Switch the heat off and let the cream infuse with the tea for 15-20 minutes, then strain the cream.
Step 2: Mix the rusks with the cream
Place the rusks in a bowl, then heat the strained cream and pour it on top. Let it sit for 2-3 minutes until the rusks soften, then break and mix them using a spoon. Strain the mixture again to get rid of all the rusk bits; make sure to press down on the strainer to release all the liquid. Let it cool down completely.
Step 3: Whip the cream and condensed milk
Whip the liquid whipping cream with an electric mixer until it reaches soft peaks, then add the condensed milk and the cooled chai rusk mixture and whip for 3-4 minutes, until the cream reaches medium peaks.
Step 4: Finish and freeze
Place the ice cream in the tin, then top it with saffron (bloomed in cold water), swirling it in for a beautiful effect, then cover tightly with plastic wrap (to avoid freezer burn) and freeze the ice cream for at least 6 hours or until completely set.
Tips for making the no-churn ice cream
- Don’t boil the cream, only simmer it, as boiling cream can effect it’s final texture.
- Let the tea leaves infuse in the cream for at least 15 minutes so that they take on as much of the flavor as possible.
- Make sure to heat the strained cream before mixing it with the rusk, as the heat will help break down the rusks easily.
- When you strain the chai rusk mixture, make sure to push it down properly to release all the liquid.
- Let the chai rusk mixture cool completely before mixing it with the cream, or the cream will deflate.
- Whip the cream to soft peaks before adding the condensed milk and the chai rusk mixture; this will help the cream whip better even after the liquid has been added.
- Make sure to cover the ice cream properly before placing it in the freezer to avoid freezer burn.
- Let the ice cream thaw for 5 minutes before eating to soften.
Troubleshooting
- My ice cream turned out icy instead of creamy: This usually happens when the cream isn’t whipped enough before freezing, or the container wasn’t covered tightly. Make sure you whip to medium peaks (not soft peaks) before freezing, and press plastic wrap directly onto the surface to seal out air.
- My ice cream is too hard to scoop: This is normal straight out of the freezer! Let it sit out for 5 minutes before scooping. If it’s consistently too hard, your freezer may be running colder than average, or the mixture may not have had enough condensed milk, which helps keep the texture soft.
- The chai flavor is too weak: Make sure you’re letting the tea infuse in the warm cream for the full 15-20 minutes, and don’t rush the straining step. You can also add an extra teaspoon of loose tea leaves, depending on how strong they are.
- My rusks didn’t fully dissolve into the cream: This can happen if the cream wasn’t hot enough when poured over the rusks. Make sure to reheat the strained cream until warm (not just room temperature) before pouring it over the rusks, and let it sit the full 2-3 minutes before mixing.
This is one of those desserts that takes minutes to make and can be stored in the freezer all summer for a quick but impressive dessert. And no need to turn the oven on during this heat!
No-churn Chai Rusk Ice Cream
Equipment
- 13×6" loaf pan or a similar-sized bowl for setting the ice cream
- Electric mixer with whisk attachment
- Strainer
Ingredients
- 400 ml liquid whipping cream for infusing
- 15 grams black tea leaves
- 15 grams granulated white sugar
- 3 cardamom pods crushed
- 1 cinnamon stick
- 4 cloves
- 60 grams cake rusk about 3
- 400 ml liquid whipping cream for whipping
- 250 grams condensed milk
- 1/4 th tsp saffron
Instructions
- In a saucepan, combine the cream with the tea leaves, sugar, cardamom pods, cinnamon stick, and cloves. Warm over low heat until it just starts to simmer, then turn off the heat and allow the tea to steep in the cream for 15-20 minutes. Strain out the solids. The liquid should measure out to 250 ml. If it's more, cook for a little longer. If it's less, add more cream to it.
- Add the rusks to a bowl. Warm the strained cream again and pour it over the rusks, letting them sit for 2-3 minutes to soften. Use a spoon to break them up and mix well. Pass the mixture through a strainer once more, pressing to get as much liquid as possible while removing the rusk bits. The liquid should measure out to 250 ml (or close). Set aside to cool fully.
- Using an electric mixer, whip the liquid whipping cream to soft peaks. Pour in the condensed milk along with the cooled chai rusk mixture, then continue whipping for 3-4 minutes until medium peaks form.
- Transfer the ice cream base into your tin. Bloom the saffron in cold water, then swirl it over the top for a marbled look. Wrap tightly with plastic wrap to prevent freezer burn, and freeze for a minimum of 6 hours, or until fully set.
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
