Vegan Chocolate-Chai Ice Cream

This ice cream combines creamy, rich chocolate with hints of Indian spices.

1 1/4 cups soymilk or other nondairy milk
1 teaspoon ground {cinnamon}
10  whole cloves
1/2 teaspoon ground {cardamom}
2 ounces unsweetened chocolate
1 can (14-ounce) full-fat coconut milk
1/2 cup granulated {sugar} or agave syrup
3 tablespoons cocoa powder
1 teaspoon vanilla extract
Pour the soymilk into a small saucepan and add the cinnamon, cloves, and cardamom. Warm on medium-low heat, whisking occasionally, until the soymilk just begins to boil. Cover and remove from the heat. Steep for 15 minutes.

Use a slotted spoon to remove the cloves. Add the chocolate and stir until it is melted. (You may need to reheat the soymilk on low heat if is not hot enough to melt the chocolate.) Whisk in the coconut milk, sugar, cocoa powder, and vanilla extract. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.

Ease of Preparation: Moderate

Preparation Time: 30 min
steep 15 min, refrigerate 3 hrs, freeze

Cook Time: 5-10 min

Servings: 1 quart

Recipe By: Cathe Olson

From:  Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love
Used with permission of GoCo Publishing