Chocolate Raisin Ice Cream

1. 1

   Pour 1 1/4 cups soy milk into ice cube trays. Freeze for 4-5 hours, until solid. Meanwhile, combine raisins and Amaretto. Cover and set aside to plump.

2. 2

   Place remaining soy milk in a food processor with canola oil, maple syrup, vanilla extract and plumped raisins. Blend until smooth. Add melted chocolate. Add frozen soy milk cubes and blend until smooth. Return to freezer for 1-2 hours, or until just firm.

3. 3

   Scoop into serving dishes. Decorate with cocoa powder, grated chocolate and mint sprigs. Serve with mixed berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.