Dairy-Free, Soy-Free, Egg-Free, Nut-Free Chocolate Ice Cream!

• 2 ounces unsweetened chocolate
• 1 1/2 cups coconut creamer
• 1/3 cup cocoa powder
• 1 cup Smuckers marshmallow topping
• 1 cup coconut creamer
• 1 teaspoon chocolate extract
• 1 teaspoon vanilla extract
• 3 tablespoons arrowroot flour

1. make sure ice cream maker is frozen!
2. melt chocolate in a double boiler
3. heat coconut cream to almost boiling and mix in cocoa
4. pour cocoa mix into melted chocolate
5. whisk marshmallow in bowl
6. slowly whisk coconut creamer into marshmallow
7. add chocolate extract to marshmallow mix
8. pour cocoa mix into marshmallow mix and blend without making air bubbles
9. reserve about 1/2 cup, set aside, and mix in 3 tablespoons arrowroot flour
10. pour the rest back into a pot and heat to almost boiling, stirring to prevent bubbles
11. return to bowl and pour in arrowroot mix, mixing well
12. set bowl in a larger bowl of cold water to cool faster, then cover with plastic wrap and refrigerate 2-3 hours
13. put tupperware into freezer to chill
14. from refrigerator, pour into frozen ice cream maker and run for 25 mintues
15. eat! or to complete freezing, put in freezer for a couple hours

chocolate, coconut creamer, cocoa powder, smuckers, coconut creamer, chocolate, vanilla, arrowroot flour

Taken from www.epicurious.com/recipes/member/views/dairy-free-soy-free-egg-free-nut-free-chocolate-ice-cream-50166051 (may not work)