Instructions: A light chocolate treat with a minty zing.

1. In a small bowl, sprinkle gelatin over tea. 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 manufacturers directions.

Makes about 1 quart. Vegan

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