1. In a small bowl, mix 1/2 cup soy milk with arrowroot powder and set aside. 2. Process chilis in blender until smooth. 3. Mix soy creamer, blended chilis, remaining soy milk, sugar, cocoa powder, and chocolate chips in a medium saucepan over low heat. 4. Stir frequently until chocolate chips are melted, then bring to a boil. 5. Once the mixture begins to boil, remove from heat and immediately add arrowroot cream; mixture will noticeably thicken. 6. Add vanilla extract. 7. Refrigerate until chilled, about 2 to 3 hours. 8. Freeze according to your ice cream maker's instructions. ---------------------------------------------------------------------------
Nutrition
Ingredients
