Mocha Hazelnut Ice Cream

Ingredients;

1 cup chocolate soy milk, divided
2 Tablespoons arrowroot
2 cups Hazelnut soy creamer
¾ cup sugar
1 teaspoon vanilla extract
1 Tablespoon Espresso crystals

In a small bowl combine ¼ cup soy milk and arrowroot.

Mix soy creamer, remaining ¾ cup soy milk, espresso crystals, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Add vanilla extract.

Refrigerate until chilled. Approximately 3-4 hours.

Freeze according to your ice cream makers instructions.

Yields 1 quart.