To get the rich texture of Italian gelato, this ice cream base is thickened with cornstarch, like a pudding.
2 cups plain soy creamer
½ cup brown sugar
3 Tbs. cocoa powder
3 Tbs. cornstarch
½ tsp. salt
4 oz. semisweet chocolate, finely chopped
2 tsp. vanilla extract
Combine soy creamer, brown sugar, cocoa powder, cornstarch, and salt in small saucepan, and bring to a simmer over medium heat. Cook 3 to 4 minutes, or until slightly thickened, whisking constantly. Remove from heat, and stir in chocolate and vanilla until chocolate is melted.
Cover, and chill 4 hours, or overnight.
Freeze in ice cream maker according to manufacturer’s directions.