Recipes Deserts Ice Cream

Ingredients used :

• 4 cups vanilla vegan soymilk
• 2 tablespoons cornstarch
• 1/3 cup Hershey's unsweetened cocoa
• 1 cup raw cane vegan sugar
• 1 cup vegan chocolate chips
• 1 tablespoon vanilla extract
• 10 popsicle sticks/thin craft sticks
• 10 dixie cups (small bathroom size)
• Aluminum foil
  
  
  
  

Preparetions:

1. Combine cornstarch and 1/4 cup of vanilla soy milk. Mix until well blended and set aside.
2. Put remaining vanilla soy milk in a saucepan over medium heat. Add Hershey's unsweetened cocoa and raw cane sugar to the Soy. Stir constantly until sugar is melted.
3. Stir in cornstarch mixture. Stir constantly until mixture bubbles and thickens. Reduce heat and continue to stir for 5 minutes.
4. Remove from heat and add vegan chocolate chips. Let it sit for a couple of minutes; add vanilla and stir to combine completely.
5. Let cool to room temperature; stirring occasionally to avoid crust build-up.
6. While mixture is cooling, cut pieces of aluminum foil large enough to cover the top of each dixie cup.
7. When mixture is cooled, fill dixie cups 1/4 - 1/2 inch from the top; cover with foil. Make small slit I middle of foil large enough to hold popsicle stick. Place popsicle stick into slit, making sure that the foil is able to hold stick upright until "Ice Dream" freezes. Put cups in freezer and allow to freeze for at least 24 hours.
8. Take treat out of the freezer, remove foil, and tear off paper cup. Sit back and ENJOY!
Being a die hard "chocoholic", I thought it was the end of the world when I was told I had to become vegan for serious health reasons. All of the vegan recipes I saw called for an ice-cream maker, which I don't have. After many trials and tribulations, I came up with this version of chocolate ice-cream based on a recipe for Orange Pops. If you are a serious "chocoholic" as I am, then you are in for a real treat! The chocolate pops are like a piece of heaven!

Serves: 9-10

Preparation time: 1 hour

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