Vegan Chocolate Ice Cream

Instructions

1. Place the chocolate in a bowl. Set aside.
2. In a large pot with a capacity of at least 12 cups (3 litres), off the heat, whisk together the sugar and cornstarch. Add the creamy soy preparation and soy beverage. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pot. Pour the hot cream over the chocolate. Let sit for 1 minute without stirring. Whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 4 hours or until the mixture has completely chilled.
3. Pour the chilled mixture into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the ice cream has set.
4. Transfer to an airtight container and freeze for 1 hour or until the ice cream is firm. Let sit out at room temperature for a few minutes before serving, as needed.