Vegan Peppermint Chocolate Chip Frozen Dessert

Seebee's Note:

Mint-chocolate-chip ice cream that's vegan? Wow...

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Yield: 1.5 quarts

• 1 quart soymilk or 1 quart rice milk (or other non-dairy milk of choice)
• 2 cups brewed peppermint tea , cold
• 1 cup maple syrup
• 3 tablespoons agar-agar flakes
• 1 tablespoon vanilla
• 1 ½ cups chopped vegan chocolate or 1 ½ cups semisweet vegan chocolate chips

Directions:

1. In a large saucepan, place all of the ingredients, except the chopped chocolate bar, and simmer over low heat for 5-7 minutes to thoroughly dissolve the agar-agar flakes.
2. Remove from heat and set aside until completely cooled.
3. Freeze the mixture in an ice-cream maker per machine instructions.
4. Transfer to an airtight container, fold in the chopped chocolate bar, and allow to freeze 20 minutes or more before serving.

Reviews

[White Rose Child]

This is really yummy "nice" cream! Its texture is more like ice milk; not super-creamy but sort of icy. I used peppermint-chocolate soymilk (Vitasoy), and halved the maple syrup since the milk was already so sweet. I also used about 1 cup chips only, and it was still loaded with chocolateyness! Made for PAC.