Chocolate Vegan Ice Cream
- COOK
2 Mins - PREP
5 Mins - TOTAL
55 Mins
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.
| Nutritional Facts |    |
| Servings 7 Cups | Serving Size 1 Cup |
 | | Calories | 267 |
| Fat | 7.2g |
| Carbohydrates | 47g |
| Protein | 6.8 |
| Fiber | 2.3g |
| Sugar | 39g |
| Sodium | 80mg | | |
Ingredients
- 1/2 Cup Canned Coconut Milk
- 1 Tablespoon Canola Oil
- 1 Cup Sugar
- 2 Tablespoons Corn Starch
- 2 Tablespoons All-Purpose Unbleached Flour
- 1 Teaspoon 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
Directions
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.
