From – The Vegan Scoop Cookbook (BUY THIS ONE, TOO! It’s fantastic!)
Chocolate Ice “Cream”
VEGAN
—
1 cup soy or almond milk, divided
2 tablespoons arrowroot powder
2 cups soy creamer , NOT just milk… creamer
¾ cups natural sugar
¼ cup cocoa powder
½ cup Vegan Chocolate Chips
1 tablespoon vanilla extract
Method
In a small bowl, combine 1/4 cup soymilk with arrowroot and set aside.
Mix soy creamer, remaining 3/4 cup soymilk, sugar, cocoa, powder, and chocolate chips in a saucepan. Stirring frequently over low heat, melt chocolate chips, then bring to a boil. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add Vanilla extract.
Refrigerate mixture until chilled, usually 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
PopVeg note: I use a KitchenAid icecream maker attachment… and it’s REALLY THICK going in if you wait the 3 hours.
I have not done this – but I believe if you chill it, then stir it vigorously, then freeze it… you’ll get a great result… no ice cream maker needed.
The longer it freezes … the more hard packed it is. It’s an amazing, easy, VEGAN ice cream.
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