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Beautiful, tea-infused ice cream made with TSTE® Mint-Chilla Chai-Nilla Tea bursts out of baked apples coated in TSTE® Salted Caramel Sugar and TSTE® Cinnamon Sugar. This compilation of fall flavors is topped off with even more sugar for an extra crunch!
From TSTE®:2 TBS TSTE® Mint-Chilla Chai-Nilla Tea ¼ cup TSTE® Salted Caramel Sugar¼ cup TSTE® Cinnamon Sugar
From the Grocer:½ cup water8 apples (any apple is great, but try Braeburn or Granny Smith for a nice nuance)1.75 qt vanilla ice cream, softened
HEAT water to 212°F.STEEP TSTE® Mint-Chilla Chai-Nilla Tea for 5-6 mins and strain if needed. Allow to cool completely. Stir tea into softened ice cream. Mix thoroughly, cover, and re-freeze.MIX both sugars in a small bowl.CORE apples and hollow out, leaving about a ½” wall in each. Coat apple insides with about one third of the sugar mixture and bake uncovered for 30-45 minutes at 350°F (or until soft).SPRINKLE another third of the sugars on apples once removed from oven. Allow apples to cool. Fill with 1 scoop of tea-infused ice cream. Top with remaining sugars.
Yield: 8 servingsTotal Time: 1 hr 10 minsPrep: 19 minsCook: 51 mins
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