Chocolate Vegan Ice Cream
Sweet, creamy and delicious vegan ice cream! This recipe will fool even the most vegan phobic guests.
What I figured out after much trial and error was that if the soy milk was cooked it gave the ice cream a funny taste. That is why it isn't boiled.
Servings:7 Cups. Per Serving (1 Cup): 304 Calories, 9g Fat, 54g Carbohydrates, 6g Protein, 2g Fiber, 42g Sugar.
- 1/2 Cup Coconut Milk
- 1 TBS Canola Oil
- 1 Cup Sugar
- 2 TBS Corn Starch
- 2 TBS All-Purpose Unbleached Flour
- 1 tsp Vanilla
- Pinch of Salt
- 1/3 Cup Maple Syrup
- 1/3 Cup Cocoa Powder
- 1/2 Cup Water
- 4 1/2 Cups Soy or Almond Milk
Place coconut milk, canola oil, sugar, corn starch, flour, vanilla, salt, maple syrup, cocoa powder, water in blender. Blend until smooth. Pour into sauce pan. Boil until mixture has thickened (about 2 minutes) stirring constantly. Let cool until just warm to the touch. Pour soy milk into ice cream maker. Then pour chocolate mixture into soy milk and stir well. Follow directions that came with your ice cream maker to finish. Printer Friendly Version
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