Turn a beverage into a dairy-free dessert by serving a generous scoop of vegan ice cream with karak poured over.
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 239 |
| Fat | 0.1g |
| Saturates | 0.1g |
| Protein | 2g |
| Carbs | 9g |
| Sugars | 0.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Combine the cinnamon, cardamom, peppercorns and cloves in a pestle and mortar, or spice grinder, and grind until combined.
2
In a small pot, combine the ground spices, water and sliced ginger and bring to a boil before lowering the heat and adding the tea bags. Simmer for 15 minutes, or until reduced by a third.
3
Set aside to steep until cool.
4
To assemble, divide the ice cream between 4 tall glasses and pour the karak over.
5
Serve immediately.
