Dairy Free Ice Cream

I saw this linked to on another blog and have never heard of this before but thought it was interesting enough to share!

For marshmallow chocolate ice cream:

• Marshmallow fluff (Brand name)
• 28 g (1 oz) Dark, sugar-free chocolate.
• 1 tbsp Butter substitute, such as vegetable oil or soy margarine
• dash of Salt
• Vanilla extract
• toppings (optional)

1. Microwave the chocolate and butter-substitute for thirty seconds in a microwave-safe bowl. Remove from microwave and stir until melted as fully as possible. Place in microwave for 30 seconds more, and repeat this procedure until both are fully melted. Stir until combined.
2. Add a dash of salt, and a splash of vanilla extract to taste.
3. Put a scoop of marshmallow fluff into the bowl and stir it in in thoroughly. Continue to add scoops and stir them in until the mixture is the desired texture of your ice cream.
4. Remove the spoon, lick it clean, and wait up to 5 minutes for your mixture to become room temperature.
5. Place it in the freezer for 50 minutes, remove, and if it is still not frozen well, then stir it thoroughly and place it back in freezer for another 20 minutes.