Chocolate Mint Ice Cream

I promised the CHIP Class that when the 6 weeks of class were finished I would post my ice cream recipes back on my blog.

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Ingredients:

1 pint Silk French Vanilla Soy Creamer-you will find this in the refrigerated case by the soy milk.

1 cup Silk Very Vanilla Soy milk-divided

2 Tablespoons arrowroot powder-or tapioca powder-this is a thickener

1 teaspoon powdered Stevia

1/4 cup Carob Powder or cocoa powder-go easy

1 -1/2 Tablespoon Vanilla Extract-please not imitation

1/2 Tablespoon Peppermint Extract

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Directions:

1. In a small container mix well 1/4 cup soy milk and arrowroot powder.
2. In a medium kettle, put in soy creamer, 3/4 cup soy milk, Stevia, carob powder and chips.
3. Stir over low to medium heat until it comes to a boil.
4. Remove from heat immediately.
5. Cool mixture and put in covered container in refrigerator for 3 hours or overnight.
6. Freeze according to your ice cream maker's directions.

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Comments from Verna's Kitchen:

I have a Cuisinart Ice Cream Maker and all I do is plug it in, put in the frozen drum, add ice cream batter, turn it on, and it is finished in 20 minutes.

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The Vanilla Ice Cream Recipe is with the Pumpkin Ice Cream Pie Recipe.

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Oh and so very good.

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Enjoy!!!!

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Comments appreciated!!!

Any questions email me at verna.v@att.net.