Peppermint Chocolate Chip Frozen Desert - using agar (vegan)

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Peppermint Chocolate Chip Frozen Desert

 

 

1 Quart soy milk, rice milk, or other non-dairy milk of choice

2 cups brewed peppermint tea, cold

1 cup maple syrup

3 T. agar-agar flakes

1 T. vanilla

1 1/2 cups chopped vegan chocolate bar or vegan chocolate chips

 

 

In a large saucepan, place all of the ingredients, except the chopped chocolate

bar, and simmer over low heat for 5-7 minutes to thoroughly dissolve the

agar-agar flakes. Remove from heat and set aside to cool. Freeze the mixture in

an ice-cream maker per machine instructions. Transfer to an airtight container,

fold in the chopped chocolate bar, and allow to freeze 20 minutes or more before

serving.

Or if you don't have an ice cream maker, pour the mixture into a large shallow

pan, and place in the freezer. Stir the mixture every hour or so to give it a

smooth texture. When completely frozen, remove it from the freezer, and allow it

to sit at room temperature for 15 minutes. Transfer the mixture to a food

processor and process until smooth. Transfer the mixture to an airtight

container and fold in the chopped chocolate bar. Return the mixture to the

freezer and freeze until solid. Serve as an accompaniment to cakes, pies,

desserts, or as a refresher.

Yield: 1 1/2 Quarts

 

Source: http://www.veganchef.com/pepchoc.htm