Chocolate Chip Soy Ice Cream With Hot Chocolate Sauce

A low-fat indulgence, and it’s versatile too. For vanilla flavor, simply omit the chocolate.

MAKES: 1 quart

INGREDIENTS:

• 2 tbsp. arrowroot
• 1 cup soy milk
• 2 cups nondairy cream
• 1/4 cup agave syrup or 1/3 cup sugar
• 2 tsp. vanilla extract
• 1 cup small chips of semisweet vegan chocolate
• 1/4 cup (1/2 stick) nondairy butter or margarine
• 3/4 cup brown sugar
• 2 oz. semisweet vegan chocolate, chopped
• 3-4 tbsp. soy milk

INSTRUCTIONS:

1. Mix the arrowroot to a paste with 2 tablespoons of the soy milk; set aside.
2. In a saucepan, combine the remaining milk, nondairy cream, and syrup or sugar, and bring to a boil.
3. While stirring, pour the arrowroot paste into the pan, stirring until the mixture thickens slightly. The mixture will continue to thicken as it cools.
4. Cover the surface with greased parchment paper or plastic wrap to prevent a skin from forming.
5. When the mixture is cool, stir in the vanilla extract and the chocolate chips.
6. Pour the mixture into an ice cream maker and process until the ice cream has set. Alternatively, place in a freezer container and freeze for about 6 hours.
7. Remove from the freezer every 1 1/2 hours and mash with a fork to break down the ice crystals to form a smooth ice cream.
8. To make the sauce, melt the nondairy butter or margarine in a pan, add the sugar, and cook, stirring, over low heat until melted.
9. Add the chocolate and 3 tablespoons soy milk, stir until melted, and add a little more soy milk, if desired.
10. Serve hot over the ice cream.

VARIATIONS:

DOUBLE CHOCOLATE CHIP SOY ICE CREAM WITH HOT CHOCOLATE SAUCE

• Prepare the basic recipe. Mix 1/4 cup cocoa powder to a paste with a little of the soy milk and add to the pan with the remaining soy milk. When cool, add 1 cup semisweet vegan chocolate chips.

PEPPERMINT CHOCOLATE CHIP SOY ICE CREAM WITH HOT CHOCOLATE SAUCE

• Prepare the basic recipe for double chocolate chip soy ice cream (above), using 1 tablespoon peppermint extract in place of the vanilla.

STRAWBERRY SOY ICE CREAM 

• Prepare the basic recipe, adding 1 1/2 cups crushed strawberries with the vanilla. The same principle applies for other berries and for mango or peach ice cream. Serve alone, or if desired, with the chocolate sauce.

BANANA MILKSHAKE 

• Prepare the basic recipe, omitting the sauce. Put in a blender 1 cup ice cold soy or coconut milk, 4 scoops of vanilla soy ice cream (see variation above), 1 thickly sliced banana, and 1/2 teaspoon vanilla extract; blend until smooth.