Aquafaba Ice Cream - Vegan No Churn Ice Cream

• servings: 6 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

3/4 cup aquafaba (the liquid from a can of chickpeas)

1/2 tsp cream of tartar (or lemon juice)

1 tbsp vanilla extract

1 cup powdered sugar

3/4 cup plant-based milk of choice (like soy milk)

1/4 cup canola oil (or any other neutral flavored oil)

1 tsp vanilla extract (additional for vanilla ice cream)

1/2 cup berries or fruit

1/4 cup cocoa powder

1/3 cup peanut butter

1 tbsp instant coffee

Directions

Drain a can of chickpeas into a medium sized mixing bowl and sprinkle with some cream of tartar. (This will be 3/4 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.

Blend the Milk Mixture and Flavor of Choice:

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.

Nutrition

• Serving Size: 1 cup
• Calories: 182 kcal
• Total Fat: 9 g
• Sodium: 17 mg
• Total Carbohydrate: 21 g
• Total Sugars: 20 g