It's way too hot to turn on the oven, so this no-bake chai spiced icebox pie is just the thing for summer dessert. It's slightly sweet, spicy, and will make you forget that it's 150 degrees outside. It's like if your favorite iced chai was transformed into gooey, melty ice cream (with a bonus cardamom scented graham cracker base).
History of icebox pies here!
Iced Chai Icebox Pie
Yield: 12 slices
Total cook time: 35 minutes active time + 6 hours freeze time
- Graham Cracker Crumbs: 1 1/2 cups (170g)
- Light Brown Sugar (Packed): 1/4 cup (52g)
- Cinnamon: 1/2 teaspoon
- Cardamom: 1/8 teaspoon
- Table Salt: Tiny pinch
- Unsalted Butter (Melted): 7 tablespoons
- Heavy Whipping Cream: 2 cups (480g)
- Chai Tea Bags: 3
- Sweetened Condensed Milk: 14 ounce can
- Cream Cheese (Softened): 6 ounces
- Granulated Sugar: 1 tablespoon
- Vanilla Extract: 2 teaspoons
- Ground Ginger: 3/4 teaspoon
- Cloves: 1/2 teaspoon
- Cinnamon: 1 1/2 teaspoons
- Ground Cardamom: 1 teaspoon
- Nutmeg: 1/4 teaspoon
- Table Salt: Small pinch
A Few Notes:
- Don't try to rush the process of chilling your infused cream. Believe me: it will not whip up unless it is very, very cold. I know because I have made this mistake before ;)
- Add a pinch of star anise if you have it lying around (& possibly a pinch of cayenne!)
Pairs Well With:
*Special equipment: 9 inch spring form pan
The How To (Crust):
In a medium mixing bowl, combine the graham cracker crumbs, brown sugar, cinnamon, cardamom, salt, and melted butter. Press the crust firmly into the bottom of the springform pan (I find it helps to use the bottom of a measuring cup or glass). Place in the fridge to chill while you make the filling.
The How To (Filling):
Here, you have two options for infusing your heavy cream: The first, quicker method is a hot infusion. The second, long haul version is a cold infusion overnight.
Hot method: In a small saucepan, heat the heavy cream over low heat until very warm, but not boiling. Remove from heat, place the chai tea bags in the cream and steep for 10 minutes. When finished steeping, press the teabags against the side of the pot to release as much flavor as possible, then discard. Place the infused cream in the freezer to chill (at least 25 minutes). Be patient with this step - the cream needs to be very cold in order to whip up properly.
Cold method: Place the heavy cream and tea bags in a jar with a lid. Stick the jar in the fridge for 8 hours to infuse. Remove the tea bags and proceed to the next step.
In the bowl of a stand mixer fitted with the whisk attachment, beat your chai infused heavy cream until it holds soft peaks.
Transfer the whipped cream to another bowl and wipe out the stand mixer bowl. Return the bowl to the stand mixer, fit it with the paddle attachment, and beat the sweetened condensed milk, cream cheese, granulated sugar, vanilla extract, and spices until smooth and completely incorporated.
Fold the whipped cream into the cream cheese mixture (gently!). Pour the filling into your prepared springform pan and smooth the top. Cover with plastic wrap, then freeze on a level surface for a minimum of 6 hours (I like to leave mine in the freezer overnight).
Remove from freezer, slice, serve, devour. Return any unused slices to the freezer for safe keeping.
*Keeps frozen, covered, for up to a week (probably longer, but let's be honest - it'll be gone by then)