2 cups plain or chocolate almond milk
2 tablespoons powdered cocoa
2/3 cup sugar
3 tablespoons water
Half a packet of unflavoured gelatin
Place the almond milk in a medium saucepan and heat over medium heat until small bubbles start to form around the edges. Don't allow it to boil.
Add the chopped chocolate, sugar and powdered cocoa and stir frequently until chocolate has melted and everything is well mixed. Remove from heat, cover and allow to cool to room temperature.
When chocolate milk mixture has cooled, sprinkle the gelatin over the water in a small bowl and leave to soften for about 5 minutes. Stir into the milk mixture and refrigerate overnight.
Mixture should be very cold and the consistency of yogourt or sour cream.
Freeze in an ice cream maker according to manufacturer's directions -- about 20 minutes or so. Pack into a suitable freezer container and freeze until firm -- at least 2 hours.
Note that since this ice cream contains no butterfat, it will freeze VERY solidly, so you may wish to bring it out of the freezer to temper for about 30 minutes or so before serving. It will not have the creamy scoop of dairy ice cream, but will be more like a sorbet in texture.
