Vegan Aquafaba Chocolate Ice Cream

Vegan Aquafaba Chocolate Ice Cream

4.2(216)

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.

Cook Time
15 minutes
Total Time
6 hr 20 min
Yield
12 servings

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

Nutrition Info

  • Calories 141
  • Fat 8g
  • Carbs 15g
  • Fiber 0g
  • Sugar 11g
  • Protein 1g

How to Make It

1. Step
In a medium microwave-safe bowl, combine the coconut oil and coconut milk. Microwave for 45 seconds, until the coconut oil is melted.
2. Step
Whisk the cocoa powder into the coconut milk mixture until smooth. Set aside.
3. Step
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. Step
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. Step
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. Step
Pour the mixture into a 1 ¾-quart loaf pan.
7. Step
Freeze uncovered for at least 6 hours, up to overnight. The ice cream will keep in the freezer, covered, for 2 weeks.
8. Step
Enjoy!

Tags

Low-CalorieLow-CarbFourth of JulySummerWeeknightDry Measuring CupsPyrexSpatulaSieveMeasuring SpoonsLiquid Measuring CupNo Bake DessertsEasyIndulgent SweetsHand MixerKid-FriendlyDessertsWhiskMixing BowlIce Cream ScoopBread Pan

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