Chocolate Mint 'Nice Cream'

I scream, you scream, we all scream "HOW IS VEGAN ICE CREAM POSSIBLE?!" Through my magical vegan superpowers, that's how. I began trying to make vegan ice cream since 2010 and it always turned out icy because soymilk has a lot more water in it than regular milk and this was before I discovered the scrumptious properties of coconut cream. This stuff turns out with a completely NON-icy texture but still has no cow tears involved :)

You will need the following:

• 3/4 cups chocolate soymilk (if you don't wanna go buy it then use vanilla soymilk and 1/4 cup cocoa powder)
• 1/4 cup canola/vegetable oil
• 4 tablespoons vegan sugar (not all sugar is made vegan-see footnote)
• 1 teaspoon mint extract

The Procedure:

Blend together the soymilk and vegetable oil for one minute.

Add sugar and mint extract and blend for one minute more.

Now you have a choice-

1-Add to your ice cream maker and follow the manufacturer's directions

2-Freeze overnight. This might give you a harder ice cream because it won't incorporate air like an ice cream maker would but both ways taste the same ;)

FOOTNOTE: Evaporated cane sugar and beet sugar are fine. Lots of your commercial sugars are filtered using char from animal bones. Look for organic sugars or 'vegan sugars.' Whole Foods carries a variety of vegan sugar. Some people use agave nectar but watch out because that adds to the liquid, same with maple syrup. DOMINO BRAND USES BONE CHAR FILTERS.