2 tablespoons cornstarch *
dash of salt
1/2 cup raw cocoa powder
2 drops peppermint essential oil
1/2 cup sugar
If using an icecream maker place the cooling element into the freezer according to instructions, minimum 24 hours beforehand.
~ Dissolve cornstarch and cocoa powder in some cold oat milk.
~ Slowly heat the rest of the milk in a pot. Add the salt and sugar.
~ Once the milk has come to a boil add the cornstarch/cocoa mixture and stir until it has thickened into a custard.**
~ Allow to cool completely (1-2 hours), then place into refridgerator.
Using your icecream maker turn this delicious custard into heavenly chocolate mint ice cream
* For a gluten-free version use rice milk and 3 tablespoons of cornstarch
** The gluten-free version will be less thick