Tag a Friend You’d Make This Vegan Aquafaba Chocolate Ice Cream Fo
Ingredients
- 1/4 cup coconut oil (60 ml)
- 1 cup full-fat coconut milk, canned (240 ml)
- 1/4 cup cocoa powder (30 g)
- 3/4 cup aquafaba, from 1 15-ounce (400 g) can of chickpeas (85 g)
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus 2 tablespoons (120 g)
Preparation
In a medium microwave-safe bowl, combine the coconut oil and coconut milk
Microwave for 45 seconds, until the coconut oil is melted
Whisk the cocoa powder into the coconut milk mixture until smooth
Set aside
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
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
Carefully fold the chocolate coconut mixture, 1/4 cup (30 g) at a time, into the whipped aquafaba
Do not overmix or you will lose volume
Pour the mixture into a 1 3/4-quart loaf pan
Freeze uncovered for at least 6 hours, up to overnight
The ice cream will keep in the freezer, covered, for 2 weeks
Enjoy!
