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Best Non Dairy Chocolate Mint Recipe




  • 2 teaspoons kosher gelatin
  • 1/4 cup peppermint tea, room temperature
  • 1/4 cup honey
  • 3-1/4 cups chocolate soy milk
  • 1/2 teaspoon peppermint extract


1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and peppermint extract; let cool, cover, and refrigerate until very well-chilled

3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer’s directions. Makes about 1 quart.

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