The day before I got my blood test results I made the mint choc chip from Vegan Scoop. I decided that I had to have the cookbook after trying Rachel's amazing peanut butter ice cream.
Mint choc chip was my fav flavour ice cream growing up, so I couldn't resist. I was super relieved to find out that 1) my soy milk is g/f and 2) arrowrooot is also g/f so that I could still eat it. Especially since I can no longer eat the so good ice cream in our freezer.
I followed Rachel's advice and used a little less peppermint and just tasted it until I felt that it had just just the right amount of peppermint. This seriously rocks unless you are one of those crazy mint-choc haters and has been so refreshing on the super hot days we have been having lately.
2 c. Silk soy creamer (i used more soy milk)
1c. soy milk
3/4 c. sugar
2 T. arrowroot
1 1/2 T. peppermint extract (I used about 1 T)
1 T. vanilla extract
3/4 c. chocolate chips (I used dark chocolate chopped up which wasn't as good)
Mix ¼ cup of soy milk with the arrowroot and set aside.
Mix the soy creamer, remaining soy milk, and sugar in a saucepan over low heat. Bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot cream. This should immediately cause the liquid to thicken.
Stir in the peppermint extract and vanilla extract. (I actuallly decided to heat it with the sugar)
Set the ice cream mixture aside to cool. It will take at least a few hours in the fridge. Freeze according to your ice cream maker’s instructions. Add chocolate chips during the last few minutes of freezing.
You could add green food colouring, if you want.