Ginger Lime Turmeric Cookies with Coconut Chai Ice Cream

The flavors in this cookies and ice cream combination come together splendidly. The citrus dominates the cookie and comes through the multiple layers of chai spice in a light crisp complex symphony.

Ginger Lime Turmeric Cookies with Coconut Chai Ice Cream

This is a great dessert for entertaining because you do the work the day before. It requires an ice cream maker of some sort. I have one that you freeze the canister 24 hours before making and it makes a quart. The ice cream ingredients should also chill in the fridge for 24 hours before making it. You could definitely get by with preparing same day by mixing everything up first thing in the morning for dinner that evening.

I make the Chai first by steeping a can of coconut milk with cinnamon stick, cardamom pods, star anise, slices of ginger, black peppercorns & whole cloves for about 30 minutes. Then I remove it from heat stir in honey, vanilla and steep 2 black tea bags for another 10 minutes and remove tea bags. Put the mixture into a quart jar and top it off with more coconut milk, not canned coconut milk ( I use a coconut almond milk blend) filling to the top. After it chills for 12-24 hours strain into your ice cream maker.

Also, if you're not one to make your own chai, feel free to use an instant spice mix and mix it with the can of coconut milk in the sauce pan. Or if you buy already made Chai, mix it with 1 can coconut milk to make a quart. Be sure to heat up the canned coconut milk in order to melt the coconut cream.

The cookie dough requires chilling so I make it in advance, too. Mix the ingredients together

and form dough into a log, I went with a rectangular shape. Chill, slice, and bake when ready.

For complete recipes click on caption in photo at the top.