Chocolate Ice Cream
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 + 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
