This is the most successful vegan ice cream I've ever made; its texture was just like that of the dairy kind. I used Mimiccreme and unsweetened soy yogurt for the base, and it didn't have any of the peculiar aftertastes that vegan ice creams so often have. Rachael didn't like it very well because it was so chocolaty, but everyone else who tried it thought it was good.
Chocolate Banana Ice Cream
makes about a quart
200ml unsweetened Mimiccreme
50g Dutched cocoa
pinch of salt
170g unsweetened chocolate, roughly chopped
500g unsweetened soy yogurt (if you can only find the sweet kind, use it and reduce the sugar by 50g or so)
1t vanilla extract
2 ripe bananas (250g), roughly chopped
Bring the sugar, cream, cocoa, and salt barely to the boil, then take off the heat and add the chocolate. Stir till it's mostly melted, then put in a blender along with all of the remaining ingredients besides the bananas. Blend thoroughly, then transfer to a bowl, mix in the banana bits, and let chill in the fridge. It ends up being so thick you could eat it for pudding as-is, but if you want it to be ice cream, put it in your ice cream maker and freeze according to its directions.