1½ c. raspberries (fresh or frozen)
2 c. soy creamer
1 c. soy milk
¾ c. sugar
¼ c. cocoa powder
½ c. vegan chocolate chips
2 T. arrowroot
1 T. vanilla
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Combine ¾ cup raspberries and 1 cup soy creamer in blender. Puree. Strain this liquid through a fine-mesh strainer to remove the raspberry seeds.
Pour the raspberry-creamer liquid into a sauce pan and add the remaining soy creamer, remaining soy milk, sugar, cocoa powder, and chocolate chips. Heat, stirring frequently, until the chocolate chips melt. Then bring the mixture 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).
Add the vanilla.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add remaining ¾ cup raspberries in the last five minutes of freezing.