Chocolate Raspberry Ice Cream

On a recent visit to Maggie Mudd in San Francisco, I tried their “Raspberry Blackout” flavor. It was so amazing that I wanted to make it at home. I used frozen raspberries and Sunspire organic chocolate chips. Other brands of vegan chocolate chips include Ghirardelli semi-sweet chips, Tropical Source chocolate chips, and Trader Joe’s chocolate chips. And Safeway now sells Safeway Organic Chocolate Chips. They're vegan too! (Note: This recipe could easily be adapted to other chocolate-fruit combinations, like chocolate cherry. Just replace the raspberries with the fruit of your choice.)

1½ c. raspberries (fresh or frozen)
2 c. soy creamer
1 c. soy milk
¾ c. sugar
¼ c. cocoa powder
½ c. vegan chocolate chips
2 T. arrowroot
1 T. vanilla

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Combine ¾ cup raspberries and 1 cup soy creamer in blender. Puree. Strain this liquid through a fine-mesh strainer to remove the raspberry seeds.

Pour the raspberry-creamer liquid into a sauce pan and add the remaining soy creamer, remaining soy milk, sugar, cocoa powder, and chocolate chips. Heat, stirring frequently, until the chocolate chips melt. Then bring the mixture to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Add the vanilla.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add remaining ¾ cup raspberries in the last five minutes of freezing.