VEGAN AQUAFABA CHOCOLATE ICE CREAM RECIPE
Aquafaba
is a fantastic vegan substitute for eggs. Whipped aquafaba in this recipe adds
volume the same way whipped egg whites would, resulting in a light and fluffy
ice cream. This ice cream recipe is great for anyone who doesn’t consume dairy,
but still wants a scoop of a classic chocolate treat.
Prep
Time : 5 mins
Cook
Time : 15 mins
Total
Time : 6 hour 20 mins
Servings : 12
INGREDIENTS
·
¼ cup
coconut oil (60 mL)
·
1 cup
full-fat coconut milk (240 mL), canned
·
¼ cup
cocoa powder (30 g)
·
¾ cup
aquafaba (85 g), from 1 15-ounce (400 g) can of chickpeas
·
½
teaspoon cream of tartar
·
1
teaspoon vanilla extract
·
1 cup
powdered sugar (120 g), plus 2 tablespoons
INSTRUCTION
1. In a
medium microwave-safe bowl, combine the coconut oil and coconut milk. Microwave
for 45 seconds, until the coconut oil is melted.
2.
Whisk
the cocoa powder into the coconut milk mixture until smooth. Set aside.
3. In a
large bowl, combine the aquafaba, cream of tartar, and vanilla. Using an
electric hand mixer, beat the mixture for 6 minutes until light, fluffy, and
tripled in volume.
4. Sift
in the powdered sugar, 2 tablespoons at a time, beating to incorporate between
each addition, about 3 minutes. The mixture should be shiny and have a
satin-like appearance.
5. Carefully
fold the chocolate coconut mixture, ¼ cup (30 G) at a time, into the whipped
aquafaba. Do not overmix or you will lose volume.
6.
Pour
the mixture into a 1 ¾-quart loaf pan.
7.
Freeze
uncovered for at least 6 hours, up to overnight. The ice cream will keep in the
freezer, covered, for 2 weeks.
8.
Enjoy!
Recipe
from tasty.co
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