How to make it

  • For this recipe I used an ice cream maker but you can also use the freezer while stirring every 15 minutes or so.
  • To prevent chocolate from seizing when you melt it, chop it up and toss it in with the cocoa and soy milk creamer and heat it all together on medium high heat. Usually about the point it starts to bubble is the time to take it off the heat and whisking it a bit will make a nice smooth consistency that looks like chocolate cream. Completely cool the mix and then follow the directions for your ice cream maker. This recipe comes out a little more soupy than regular ice cream so throw it into the freezer overnight.

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