Chocolate Peppermint Vegan Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 c. Westsoy Peppermint Stick Soy Beverage1 1/2 c. lite coconut milk2 Tbs. arrowroot powder1 tsp. vanilla extract2 tsp. peppermint extract2 crushed candy canes2 Tbs. cocoa powder (unsweetened)
Mix ¼ cup of soymilk with the 2 tablespoons of arrowroot and set aside.
Mix the coconut milk, soy milk and cocoa together and bring to a boil. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract and peppermint extract.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add candy cane pieces in the last five minutes of freezing.
Makes 8 half cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
Mix the coconut milk, soy milk and cocoa together and bring to a boil. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract and peppermint extract.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add candy cane pieces in the last five minutes of freezing.
Makes 8 half cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
Nutritional Info Amount Per Serving
- Calories: 114.6
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 44.5 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.2 g
- Protein: 2.4 g