Aquafaba Vegan Ice Cream Recipe Made Easy and Delicious

Craving a creamy, dreamy dessert that’s entirely plant-based? Look no further than this aquafaba vegan ice cream recipe!

Aquafaba—the magical liquid leftover from cooked chickpeas—is a fantastic egg replacer that whips up into a fluffy, luscious base for your dairy-free ice cream. Not only does it give you that rich, velvety texture, but it also keeps things light and fluffy without the need for heavy cream or eggs.

Whether you’re vegan, lactose intolerant, or simply want to try something new and exciting in your kitchen, this recipe will quickly become a favorite.

With just a handful of simple ingredients and a bit of patience, you can create a delicious, guilt-free treat that rivals any traditional ice cream. Plus, it’s incredibly versatile—customize your flavors and mix-ins to suit your taste buds perfectly.

Ready to delight your senses and impress your friends? Let’s dive into this fun and easy aquafaba vegan ice cream recipe!

Why You’ll Love This Recipe

Aquafaba is a game-changer in vegan cooking, and for good reason. It acts as a perfect egg substitute, providing structure and volume to your ice cream base without any cholesterol or dairy.

This recipe is:

• Simple and affordable: Uses ingredients you likely already have in your pantry.
• Allergen-friendly: Perfect for those avoiding eggs, dairy, and soy.
• Customizable: Easily adapt flavors, add-ins, and sweetness levels.
• Light and fluffy: Aquafaba creates a wonderfully airy texture that melts in your mouth.
• Impressively creamy: You won’t believe it’s vegan and dairy-free!

Plus, it’s a fun way to reduce food waste by reusing the liquid from your chickpeas. Give it a try and discover a whole new world of vegan dessert possibilities!

Ingredients

• 1/2 cup aquafaba (liquid from canned or cooked chickpeas)
• 3/4 cup full-fat coconut milk (canned, well shaken)
• 1/2 cup granulated sugar (or coconut sugar for a healthier option)
• 1 tsp vanilla extract
• Pinch of salt
• Optional mix-ins: vegan chocolate chips, crushed nuts, fresh fruit, or cocoa powder

Equipment

• Electric hand mixer or stand mixer
• Mixing bowls
• Ice cream maker (recommended, but not required)
• Freezer-safe container for storing the ice cream
• Spatula
• Measuring cups and spoons

Instructions

1. Prepare the aquafaba: Drain the liquid from a can of chickpeas (or use homemade chickpea cooking liquid). Pour 1/2 cup of aquafaba into a large mixing bowl.
2. Whip the aquafaba: Using your electric mixer, whip the aquafaba on high speed until it forms stiff peaks. This process takes about 5-8 minutes. The mixture should look glossy and fluffy, similar to meringue.
3. Mix the coconut milk and sugar: In a separate bowl, whisk together 3/4 cup canned coconut milk, 1/2 cup sugar, 1 tsp vanilla extract, and a pinch of salt until the sugar dissolves.
4. Fold in the aquafaba: Gently fold the whipped aquafaba into the coconut milk mixture using a spatula. Be careful not to deflate the airy texture. This creates the creamy base of your ice cream.
5. Optional flavor additions: At this stage, stir in any optional mix-ins like vegan chocolate chips, crushed nuts, or cocoa powder to customize your ice cream.
6. Churn the ice cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20-30 minutes—until it reaches a soft-serve consistency.
7. Freeze to firm up: Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 4 hours or overnight to let it firm up.
8. Serve and enjoy: Scoop your luscious aquafaba vegan ice cream into bowls or cones and savor every bite!

Tips & Variations

“For best results, use full-fat canned coconut milk—it adds the necessary richness and creaminess to your ice cream.”

• Whipping aquafaba: Make sure your mixing bowl and beaters are clean and grease-free. Using chilled aquafaba can help it whip better.
• Flavor twists: Try adding natural flavors like matcha powder, espresso, or fruit purees to the base before folding in the aquafaba.
• No ice cream maker? Pour the mixture into a shallow pan and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals, repeating until smooth and creamy.
• Sweetener options: Maple syrup or agave can replace sugar but may slightly alter texture.
• Storage: Keep your ice cream in an airtight container to avoid freezer burn. It’s best enjoyed within one week.
• Use leftover chickpeas: Don’t throw away those chickpeas after draining aquafaba! Roast them for a crunchy snack or add to salads.

Nutrition Facts

Serving Suggestions

This aquafaba vegan ice cream is delightfully versatile. Here are some serving ideas to elevate your dessert experience:

• Top with fresh berries and a drizzle of vegan chocolate sauce for an indulgent treat.
• Serve alongside warm vegan brownies or a slice of Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a comforting combo.
• Use as a creamy filling for vegan ice cream sandwiches with homemade cookies like the Gold Medal Flour Recipes Sugar Cookies.
• Add a scoop to your morning smoothie bowl for a luscious texture boost.
• Pair with fresh fruit salad or grilled pineapple for a tropical vibe.

Conclusion

Creating delicious vegan ice cream at home has never been easier or more fun, thanks to the wonders of aquafaba. This recipe proves that you don’t need dairy or eggs to enjoy a creamy, indulgent dessert.

The lightness of whipped aquafaba combined with rich coconut milk creates a perfect balance of texture and flavor that’s sure to impress even the most discerning palates.

By making this aquafaba vegan ice cream, you’re embracing a healthier, more sustainable lifestyle without sacrificing taste. Plus, it’s a great way to reduce waste and get creative with your desserts.

For more inspiring recipes and vegan treats, don’t forget to check out other favorites like the Kodiak Banana Muffins Recipe or the refreshing Green Goodness Juice Recipe. Happy cooking and enjoy your sweet, plant-based indulgence!

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