This chocolate ice cream is rich and flavorful on its own, but it is also great with nuts, chunks of dairy-free dark chocolate or chocolate syrup.
Prep Time: 30 minutes
Total Time: 30 minutes
- 5 cups soymilk
- 2 cup soymilk powder
- 1 T. cider vinegar
- 1 ½ cups sugar
- 1cup powdered sugar
- ½ cup cocoa powder
- pinch of salt
1. In a blender, combine the soymilk, soymilk powder and vinegar until well blended.
2. Combine the soymilk mixture with the sugars, cocoa powder and salt in a small saucepan over medium-low heat. Stirring constantly, cook until the mixture is thick and syrupy, almost like a pudding. Pour into an 9" x 5" metal cake pan or other medium-sized metal or aluminum pan. Place the pan in the freezer uncovered for 1 hour.
3. Remove the pan from the freezer and scrape the ice cream into a blender and blend on high for 30 seconds, or until mixture is creamy. Place the mixture back in the pan and back into the freezer. Repeat this procedure 3 more times at 30 minute intervals, allowing the ice cream to chill in the freezer for 1 hour after the last blend before serving.
4. Serve ice cream cold, adding your choice of toppings if desired.