~Tahitian Chocoalte Ice Cream~

INGREDIENTS

1/2 C. Succanat
1 1/4 C. Rice Milk
1 1/4 C. Coconut Milk
~whisk Together till dissolved.

IN A SEPERATE BOWL
2 TBSP Cocoa Powder
3 TBSP Pure Maple Syrup
1 TBSP Tahitian Vanilla
~ Blend Till Smooth.

~Blend into Milk and Succanat Mix.
~Pour Into Ice Cream Maker.
~Mix according to Directions For Ice Cream Maker. It takes 25 to 40 minutes in mine.
~Pour into freezer Container, and Mix By Hand, your choice of Nuts fruits, chocolate or marshmallows.
~For Rocky Road, I mix in 3/4 C. mini Marshmallows and 1/2 C. Sliced Almonds!
~Place in freezer to finish freezing your Ice Cream!

~Marshmallows~

So For this one I'll list the regular Recipe With My Alterations on the side in Red So you Can choose to Alter it how you need from the original Recipe.

~In your Mixing Bowl
1/2 cup Cold Water
3 Pkg. Plain Gelitan

Let Dissolve together while you prep your candy.

~In a pan Heat
1/2 C. Water - None
1 1/2 C. Sugar- 1 C. Maple Syrup
1 C. Corn Syrup- 1 C. Brown Rice Syrup
1/4 tsp. Salt

Cook on high till mixture reaches 240 degrees or Soft Ball candy Stage.

~Add to the Gelitan in the mixer Bowl.
1 TBSP. Vanilla

~Beat on High 15 minutes- 25 minutes
~Prep Your 9x9 Pan with Cornstarch or Toasted Coconut.
~Pour Your Marshmallow mix on the cornstarch or Coconut and let dry for about a day to reduce stickiness!- I prep Mini Ice cube trays so that I get Mini marshmallows for my Rocky Road Icecream!