Chocolate Malt Ice Cream

• 3 cups Natural Non-dairy Creamer (Silk Or Wildwood)
• 10 Tablespoons (155 Ml) Agave Nectar
• 2 ounces, weight (55 Gm) Unsweetened Chocolate, Finely Chopped
• 1/3 cups Cocoa Powder
• 2/3 cups Malt Powder
• 1 pinch Salt

1. In a small saucepan, heat the agave and unsweetened chocolate over the lowest heat possible, stirring constantly until the chocolate is melted.
2. Transfer this to a large bowl and sprinkle the cocoa powder over the melted chocolate and stir it until it's incorporated.
3. Put one cup of creamer into a blender with the malt powder and salt; blend.
4. Whisk the malt/creamer blend into the agave/chocolate blend, and then mix in the rest of the creamer.
5. Chill this for at least 3 hours, if not longer.
6. Freeze in your ice cream maker according to the manufacturer's instructions.

natural non, weight, cocoa, malt powder, salt

Taken from tastykitchen.com/recipes/desserts/chocolate-malt-ice-cream/ (may not work)