Thai Chili Chocolate Ice Cream - cooking recipe

Ingredients

3 medium chili peppers, chopped (Choose variety based on how spicy you want your ice cream!)
1 cup almond milk, divided
2 tablespoons arrowroot, powder
2 cups cream (as in soy creamer)
1/2 cup sugar
1/4 cup cocoa powder
1/2 cup chocolate chips
1 tablespoon vanilla extract

Preparation

In a small bowl, mix 1/2 cup soy milk with arrowroot powder and set aside.
Process chilis in blender until smooth.
Mix soy creamer, blended chilis, remaining soy milk, sugar, cocoa powder, and chocolate chips in a medium saucepan over low heat.
Stir frequently until chocolate chips are melted, then bring to a boil.
Once the mixture begins to boil, remove from heat and immediately add arrowroot cream; mixture will noticeably thicken.
Add vanilla extract.
Refrigerate until chilled, about 2 to 3 hours.
Freeze according to your ice cream maker's instructions.