Vegan Chocolate Ice Cream

Instructions

1. 1

   Place the chocolate in a bowl. Set aside.

2. 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. 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. 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.