2 c. Silk soy creamer
1 1/4 c. soy milk
3/4 c. sugar
2 T. arrowroot
1 1/2 t. peppermint extract
1/2 t. vanilla extract
a few drops green food coloring (optional)
3/4 c. chocolate chips
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, remaining soy milk, and sugar in a saucepan. Bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in the peppermint extract, vanilla extract, and food coloring (if desired).
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chocolate chips during the last 5 minutes of freezing.