Sarah Plato
3/4 cup Hershey’s cocoa powder
1/2 cup white sugar
1/3 cup dark brown sugar
pinch of salt
3 cups Kirkland Organic Rice milk
1/2 Tsp Pure Vanilla Extract
Using an ice cream maker…. freeze your ice cream tub overnight so its good and hard. before taking the tub out take a large bowl and add your cocoa, sugars, salt, rice milk and vanilla and wisk well. Place your tub onto the base of your ice cream maker place the inner stirring piece and clear outer piece on. Then pour mixture through the top hole and turn on your ice cream maker. It should take about 15-20 minutes. once done scoop out all ice cream and place in an air tight freezer safe container… I used a small-medium sized ziplock tupperware storage piece. Fill full place lid on tight and put back into the freezer for an additional two hours… then pull out scoop and serve. Because you are working without any dairy, eggs, gums or pastes it will have a different consistancy. Enjoy!
