I have been sick for about a week now and I cannot kick this bug for the life of me. It’s terrible not being able to wake up and feel somewhat better than the day before. Despite drinking gallons of tea a day, my cough remains intact with no weakness in sight. I had a phone appointment the other morning and I’m pretty sure I could have passed for a man on the phone. I felt so bad and had to email the nice lady afterward to reassure her that I didn’t normally sound like that.
All that I want to eat when I’m sickly is dessert. Lots and lots of it. At work, people that non-rev sometimes bring the crew treats to thank them for the ride. I just finished a four day over Halloween and walked away with a luggage full of chocolate. It wasn’t just chocolate, I have bags of mini Kit-Kat bars and Twix that will be the death of me. I’m no doctor, but I’m pretty sure eating sugar when you’re sick isn’t good for you. I can’t help it. I have no willpower.
This gingersnap chai ice cream is full of fall flavor, which just so happens to be all of my favorite flavors! What a coincidence. 
After making the ice cream and letting it freeze in a container for a couple of hours, the gingersnaps soften up and practically melt into the ice cream. The bigger the cookie chunks, the better the spoonful.
I used my lovely ice cream maker for this, and it couldn’t be easier. It would make a great gift for the holidays!
Ingredients
- 1 cup whipping cream
- 1 cup whole milk
- 1 cup chai tea concentrate
- 1/2 tsp vanilla
- 3/4 cup sugar
- 1 tbsp cinnamon
- 15 gingersnaps, crushed
Directions
- Mix all ingredients together.
- Pour into chilled ice cream maker and let run for 20-25 minutes.
- Once done, fold in the gingersnaps and serve immediately or store in freezer.
i LOVE CHAI TEA SO PUTTING IT IN ICE CREAM MAKES PERFECT SENSE TO ME. gET WELL SOON…..i AM WEARING A SWEATER AND i LIVE IN HAWAII…..IT’S COLD THIS MORNING. LOOKING FORWARD TO MORE “ONO” RECIPES!