- 100g soya marg (this time, I used Pure brand organic)
- 250ml / 300g agave syrup
- 500ml non-flavoured rice milk
- 100g no added sugar dark chocolate (without milk) (Holland & Barrett or Thorntons)
- 3 dessert spoons soya cream
- 8 large fresh mint leaves, finely chopped
- As in the other ice cream recipes, melt the marg and chocolate, then stir in the agave syrup and cream together (about a third of both at a time).
- Stir in all the milk gradually.
- Pour this into a suitable tub for freezing. Put it in the freezer and bring it out to stir up every hour for about 6 hours. (At this point, you’ll wish you had an ice cream making machine, but it’ll be worth it at the end!)
- On the last stir, chop the mint leaves and fold them in. (You may wish to transfer the mixture to a new tub now, this is the last chance to do so.) Now freeze overnight.
- Next morning, it will be ready! The texture is a little like a sorbet more than the previous ice cream recipe (with chocolate and sugar), so don’t be alarmed.
Be aware this will melt faster than shop-bought ice cream, and even faster than the versions with sugar — better eat it up quickly! I only used 4 mint leaves and mixed them into half of the tub, so I had half plain, half mint. Chocolate chops would be a great addition too.