2 teaspoons kosher gelatin

1/4 cup peppermint tea, room temperature

1/4 cup honey

3-1/4 cups chocolate soy milk

1/2 teaspoon peppermint extract

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and peppermint extract; let cool, cover, and refrigerate until very well-chilled

3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer’s directions.

Makes about 1 quart.

V PER 1/2 CUP SERVING: 127 CAL (17% FROM FAT), 4g PROT, 2.4 FAT, 22g CARB, 80mg SOD, 0mg CHOL, 0.6g FIBER.