Cooked - Aquafaba Ice Cream - Vegan No Churn Ice Cream

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Aquafaba Ice Cream - Vegan No Churn Ice Cream

6.0

¾ cup aquafaba (the liquid from a can of chickpeas)

½ tsp cream of tartar (or lemon juice)

1 tbsp vanilla extract

1 cup powdered sugar

¾ cup plant-based milk of choice (like soy milk)

¼ cup canola oil (or any other neutral flavored oil)

1 tsp vanilla extract (additional for vanilla ice cream)

½ cup berries or fruit

¼ cup cocoa powder

⅓ cup peanut butter

1 tbsp instant coffee

Drain a can of chickpeas into a medium sized mixing bowl and sprinkle with some cream of tartar. (This will be ¾ cup of aquafaba liquid).
Beat on high speed with a mixer for 6 minutes until very fluffy.
Add a tbsp. of vanilla and beat again for about a minute.
Continue to beat the aquafaba while slowly adding the powdered sugar a few tablespoons at a time until it is well blended and very fluffy. (This should take about 2 more minutes). Make sure to beat the aquafaba for a total of 9 minutes from start to finish.
Put milk of choice, oil and any flavor of choice (Berries, chocolate, coffee, etc…) into a blender and mix for about 30 seconds.
Pour the milk mixture into the fluffy aquafaba a little at a time, folding in. Don't over stir or your ice cream will lose its fluffiness.
Pour into a freezer safe container and immediately freeze for at least 4 hours to set completely.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍦Ice Cream

CuisineDessert

Occasions📆Everyday🍦Summer Treat

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 32 weeks ago

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