Non Dairy Chocolate Mint Ice Cream

Ingredients:

2 teaspoons kosher gelatin
1/4 cup peppermint tea, room temperature
1/4 cup honey
3-1/4 cups chocolate soy milk
1/2 teaspoon peppermint extract

Directions:

In a small bowl, sprinkle gelatin over peppermint tea. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently, remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and peppermint extract, let cool, cover, and refrigerate until well chilled.

Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Makes about 1 quart.