Chocolate Ice Cream
This chocolate ice cream is rich and flavourful on its own, but it is also great with nuts, chunks of dairy-free dark chocolate or chocolate syrup.
5 cups soy milk
2 cups soy milk powder
1 tsp cider vinegar
1½ cups sugar
1 cup powdered sugar
½ cup cocoa powder
Pinch of salt
- In a blender, combine the soy milk, soy milk powder and vinegar until well blended.
- Combine the soy milk 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 aluminium pan. Place the pan in the freezer uncovered for 1 hour.
- Remove the pan from the freezer and scrape the ice cream into a blender and blend on high speed for 30 seconds, or until the 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.
- Serve the ice cream cold, adding your choice of toppings if desired.
Serves 6 people
Recipe supplied by Alenoosh Bester, Bloemfontein, South Africa
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