Vegan Chocolate Ice "Cream"...mmmmmmm

Rich and chocolatey - without all the guilt!

Vegan Chocolate Ice "Cream"...mmmmmmm
Today's theme was CHOCOLATE and Coffee... but mostly CHOCOLATE because I was really, really in the mood for some! Much to my Husband's delight, this meant chocolate ice "cream" and deep, dark, pumpernickel bread - yum!
:-)

NOTE: This recipe assumes that you have an automatic ice cream maker.

Vegan Chocolate Ice "Cream"
In a small cup or dish, put 2 teaspoons instant coffee and 2 teaspoons Hershey's Special Dark cocoa (or a vegan-certified brand like Equal Exchange) mix with just enough hot water to make a syrup. Set aside in the freezer for now.

In a mixing bowl, add...
3/4 cup sugar
2 Heaping Tablespoons corn starch
1 cup soy milk

Blend ingredients with an electric mixer for 2 minutes. Starting off slowly, then taking it up to medium speed.

Add...
2 cups soy milk
2 teaspoons vanilla
Chocolate/Coffee mixture

Mix at medium speed for 1 minute.

Pour into Ice-Cream Maker and process for 40 minutes.

Frozen desert will be ready to eat immediately, but the texture is MUCH better if you put it in the freezer for a couple of hours.

Serving suggestions:

Defrost some frozen strawberries in the microwave and chop them up a bit. They'll make a nice syrup to put over the top.

Serve with sliced banana.

Sprinkle chopped nuts over the top.