Coffee ViceCreme

I always LOVED coffee ice cream so was VERY excited when this vegan version actually tasted REALLY good....I no longer missed the dairy version !!!!

Ingredients: 1 and 1/4 cup almond milk 2 cups soy creamer  3/4 cup sugar 2 Tbsp instant coffee 2 Tbsp Arrowroot Powder  ( I use Bob's Red Mill) 1 Tbsp Coffee Extract - Nielsen Massey 1-1/2 tsp vanilla extract Directions: Mix 1/4 cup almond milk with the arrowroot powder and set aside.  Mix the soy creamer, rest of almond milk, instant coffee and sugar in a saucepan.  Bring to a boil.  Let boil for about 2 minutes - stirring constantly.   Remove from heat.  Add arrowroot mixture, coffee extract and vanilla extract. Stir for a minute or two for the mixture to thicken.   Let cool and then make in an ice cream maker.  I actually have 2 ice cream makers; 1 that uses ice and 1 that doesn't.  I really like them both.   The Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker uses ice.  You can make a bigger batch of vicecreme, and I also think the vicecreme turns out "harder" than the other one.  At first I thought it would be a pain using one with the ice, but it really isn't. The Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker does not use ice.  The vicecreme is softer than the other, but still comes out good.  The one thing I found is the bowl really needs to be kept in the freezer for about a week before using it.  There were times I only left it in the freezer a couple of days, and the vicecreme was REALLY soft.  The capacity is much smaller than the one that uses ice. We know that all things work together for the good of  those who love God... Romans 8:28 (GW)