Vanilla Bean Cashew Fudge Soy Kreme
Recipe to follow later today!
Mix 2 tbsp cornstarch with 1/2 cup cold soy milk and set aside. In a sauce pan, heat 1/2 cup raw sugar, 2 cups Silk soy creamer, 1 cup soy milk and bring to just a boil. Add cornstarch mixture and stir until you see it is starting to thicken. Add "meat" of 2 vanilla beans. Cool. Add to an icecream maker and process- oh about 30-40 minutes then pour into container and freeze 30 minutes...add 1/2 cup carob fudge ( melted chips)and 1/4 cup broken cashew bits - stir. Freeze overnight.