My second attempt at vegan ice cream was much more successful than the first. I basically followed a recipe for peanut butter ice cream from A Vegan Ice Cream Paradise, adding chocolate chips at the end. I definitely think the keys to success here are to use arrowroot powder and to make sure all the ingredients are very cold. Overall, the consistency was good. I think it would be creamier if I used a little oil to fatten things up, or Silk Creamer. I ended up using only Sugar Free Silk. It's definitely a cheaper and healthier alternative to store-bought vegan ice cream (though this homemade version is no Purely Decadent Peanut Butter Zig Zag!).
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