I have made it several times and love it. It resembles a chocolate sorbet in texture. I am not vegan but I do enjoy alternates to using normal ingredients sometimes. I love coconut oil, an important part of this recipe and love that I can use rice milk rather then expensive creams that don't always agree with my digestive system.
As I was packing up the pantry, I figured I would make a batch of "ice cream" before I packed the ice cream maker and while I had the ingredients.
Brown Sugar Chocolate Vegan Ice Cream
1 cup brown sugar
1/2 cup coconut oil
4 cups rice milk
1 teaspoon vanilla
1/2 cup cocoa powder
1/4 teaspoon salt
1. Melt the coconut oil by placing it in a glass and submersing the glass in warm water. Pour this, the sugar, and 1 cup of the rice milk into the blender and blend until the sugar dissolves, about 3 minutes.
2. Pour the remaining ingredients into the blender and blend until smooth.
3. Immediately pour mix into your ice cream maker. It will take longer than normal to freeze because you won't be chilling the mix. If the mix is placed into the refrigerator to chill, the coconut oil will float to the top and make the ice cream unpalatable.
Before serving, leave ice cream out at room temperature for a few minutes for easier scooping.
Follow these instructions and measurements exactly and you will be pleasantly surprised. And you might want to loosely use the term "ice cream" and make it often too.