Chocolate Malt Ice Cream

Ingredients

• 3 cups Natural Non-dairy Creamer (Silk Or Wildwood)
• 10 Tablespoons (155 Ml) Agave Nectar
• 2 ounces, weight (55 Gm) Unsweetened Chocolate, Finely Chopped
• ⅓ cups Cocoa Powder
• ⅔ cups Malt Powder
• 1 pinch Salt

Preparation Instructions

In a small saucepan, heat the agave and unsweetened chocolate over the lowest heat possible, stirring constantly until the chocolate is melted.

Transfer this to a large bowl and sprinkle the cocoa powder over the melted chocolate and stir it until it’s incorporated.

Put one cup of creamer into a blender with the malt powder and salt; blend.

Whisk the malt/creamer blend into the agave/chocolate blend, and then mix in the rest of the creamer.

Chill this for at least 3 hours, if not longer.

Freeze in your ice cream maker according to the manufacturer’s instructions.