Makes 1 quart

What You Need:
For the ice cream:
2-1/2 cups chocolate non-dairy milk
1 ounce unsweetened baker’s chocolate, roughly chopped
3/4 cup sugar
1/4 cup cocoa powder
2 tablespoons arrowroot
1 teaspoon maca powder (if unavailable, substitute malt powder or barley malt syrup)
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup chopped vegan marshmallows

For the Magical Shell chocolate topping:
1/2 cup coconut oil
1/2 cup vegan chocolate chips
1 tablespoon light agave nectar
1/8 teaspoon salt

What You Do:
1. In a medium saucepan over medium heat, warm chocolate milk. Add chocolate, whisking occasionally until completely melted and smooth. Meanwhile, in a separate dish, combine sugar, cocoa, arrowroot, maca, and salt, and stir well to evenly distribute.

2. Slowly sift dry ingredients into milk, whisking vigorously to break up any clumps. Continue to cook gently, stirring every few minutes, until the mixture comes to a boil and has thickened in consistency. Remove from heat, then add vanilla. Let cool to room temperature before moving the base into the refrigerator to chill for at least 1 hour.

3. Process in your ice cream maker according to the manufacturer’s instructions, adding the chopped marshmallows in the last 5 minutes. Transfer ice cream into an air-tight container. Place in freezer for at least 3 hours before serving, until solid enough to scoop.

4. For the Magic Shell, in a microwave-safe bowl, place all ingredients and microwave on high for 60 seconds. Stir well; if mixture isn’t completely melted, continue heating at 20-second intervals, stirring thoroughly. Let cool for 10 minutes before pouring over ice cream.

I’ve not made it yet but it sounds tasty! I got this from the VegNews.com Newsletter