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To get the rich texture of Italian gelato, this ice cream base is thickened with cornstarch, like a pudding.
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.
- Calories 266
- Carbohydrate Content 41 g
- Cholesterol Content 0 mg
- Fat Content 11.5 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 3.5 g
- Sodium Content 132 mg
- Sugar Content 28 g