Chocolate Soy Ice Cream

    6 hours 10 minutes

    This is a wonderful dairy free ice cream that is rich in chocolate that is an ideal accompaniment to your favourite dessert.

    9 people made this

    Serves: 6 

    • 250g dark chocolate
    • 250ml soy milk
    • 5 tablespoons organic sunflower oil
    • 250ml soy cream
    • 1 teaspoon vanilla essence

    Preparation:10min  ›  Extra time:6hours freezing  ›  Ready in:6hours10min 

    1. Melt together the soy milk and chocolate in a saucepan over a gentle heat.
    2. When fully melted blend in the oil, vanilla and soy cream.
    3. Allow to cool and add to your ice cream maker following the manufacturer's freezing instructions. Alternatively; pour into a rigid, freezer-proof container and freeze for about 6 hours.
    4. Remove from the freezer every 1 1/2 hours and mash vigorously with a fork (or potato masher) to break up the ice crystals.

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    Reviews and Ratings
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    Reviews in English (3)


    It certainly is different, but I like it a lot -- :o)  -  11 Feb 2015


    Instead of using plain chocolate i used Dairy Free chocolate spread.  -  18 May 2010  (Review from Allrecipes UK & Ireland)


    A big thumbs up. Super easy to make & a great flavour & texture. Only had 200g of 74% dark chocolate & it was enough. Partner loved it, thought I had made it with regular milk/cream. Will def make again & perhaps add some coffee for a lovely mocha flavour. Thanks so much for sharing ;o)  -  18 Jul 2017  (Review from Allrecipes UK & Ireland)