Chocolate Ice Cream

Everyone needs some good ol' regular chocolate ice cream now and then. I originally adapted this recipe from The Vegan Scoop for use in a different ice cream but if you prefer you can eat it plain or just add whatever mix-ins you want. And it's not super-sweet, so add more sugar if you like a sweeter ice cream. As a side note, The Vegan Scoop is a recipe book given to me by my friend Alex, and is truly the gift that keeps on giving. I highly recommend it for any vegan ice cream enthusiast, and there are a few pastry recipes in there as well.

Chocolate Ice Cream (small batch)

1/2 cup soy milk, divided
1 Tbls. arrowroot powder
1 cup soy creamer
1/4 cup sugar
Pinch of salt
1 oz. baking chocolate
2 Tbls. cocoa powder
1/2 tsp. vanilla

In a small bowl combine 1/4 of the soy milk with the arrowroot powder. Set aside.

Combine the rest of the ingredients (except the vanilla) in a pot over medium heat, stirring until the chocolate melts. You may have some chunks of cocoa powder, this is fine.

Bring the mixture to a boil. Reduce the heat just a bit and quickly whisk in the arrowroot cream (an electric whisker is handy if you have one). The mixture will thicken slightly. Let cool for a bit, then stir in the vanilla. Refrigerate a few hours before putting into your ice cream maker.

I don't have a picture of the final product because I added in a bunch of things for an ice cream that we ate before it could pose for a picture, but I'm assuming everyone knows what plain chocolate ice cream looks like :).