| Recipe ingredients |
|---|
Tapioca or Arrowroot
starch (or flour, same thing) |
1/3 cup |
| Sugar |
2/3 cup |
| Vegetable oil |
1/3 cup |
Chocolate flavored
Soy milk |
3.5 cups |
Hershey's Special
Dark cocoa |
1 heaping tablespoon |
Pour about half of the chocolate soy milk into a blender (having a capacity of approximately six cups) along with the Arrowroot or Tapioca, sugar, vegetable oil, and cocoa. Blend on high for two to three minutes, pour into a saucepan, place over medium heat and stir constantly until a thick, slow bubbling, pudding is formed. Remove from heat and place the sauce pan in a sink filled with a few inches of cold tap water. Allow to cool to room temperature then refrigerate for at least two hours (longer is better). Once the pudding has cooled, put the rest of the soy milk into the blender and slowly add in the previously prepared pudding until all of the pudding is mixed in. With the blender running on high, add Chocolate soy milk (if needed) to top off the blender then pour the mixture directly into your ice cream maker.
Substitutions/Modifications:
Corn starch may be used in place of Tapioca or Arrowroot.
Milk may be used in place of Soy milk.
Reduce sugar by half for low sugar.
Reduce vegetable oil to 1/8 cup for low fat.
A teaspoon of mint extract or a quarter cup of strong mint tea makes a nice additive.
The Cuisinart ICE-25 ice cream maker holds about six cups as does the hopper of our 'antique' Sunbeam Custom Deluxe blender. If you're using an ice cream maker or blender which has different capacities you'll have to adjust the recipe, and your procedures, accordingly. If you want help or moral support drop us a line, from our
contact page, and we'll be happy to assist you.