The Rocky Road

Craving ice cream when dairy is an issue is not pleasant. It is however, quite pleasant if you are craving sorbet. Oh the juicy bright flavors of citrus,pomegranates, mangoes, I could go on forever. But I digress, we are talking ice cream here. It is National Ice Cream Month, which I knew nothing about until my friend Afaf from Simply Heaven Food tweeted about it. What? you don’t know what tweeting is? You can check it out at Twitter.com if you are interested.

My youngest son loves his *ice cream* or should I say fake ice cream. Since he cannot have the protein in cow’s milk buying alternatives can be a little scary, or at the least expensive.

So I decided that I would try to make a soft chocolate custard out of the chocolate soy milk that was taking up space in the fridge. I was so surprised at the success! It tasted delicious and without that funny soy ice cream aftertaste.

Chocolate Soy “Ice Cream”

• 2 tbsp cornstarch
• 1/4 cup cocoa powder
• 3/4 cup sugar
• pinch fine salt
• 3 cups chocolate silk or other chocolate non-dairy milk
• 1 tsp vanilla

Mix together the cornstarch, cocoa powder, sugar and salt. Slowly whisk in the soy milk to dissolve any lumps. When you have a smooth mixture heat in a saucepan over moderate heat, whisking constantly until it begins to boil. Let boil for 1 minute, while whisking.

Remove from heat and cool, once cool, refrigerate until very cold (overnight or 2-3 hours). Be sure to cover the top of the custard with some plastic wrap to prevent a skin from forming on the surface.

Now churn in a ice cream maker according in instructions. When the mixture is thickening and becoming frozen now would be the time to add extras such as for Rocky Road:

• 1/2 cup chopped almonds or walnuts
• 1/2 to 1 cup mini marshmallows

When thickened to your liking, eat or freeze in a separate container for a firmer consistency.

Tagged as: chocolate, dairy-free, egg-free, gluten-free, raw, vegan, vegetarian