No Churn Aquafaba Vegan Ice Cream
This No Churn Aquafaba Vegan Ice Cream is ultra rich and creamy, and no one would ever guess that it’s dairy-free! Using the magical ingredient aquafaba in place of eggs creates an ice cream that is surprisingly rich and indulgent. It is a fantastic base recipe that you can use any add-ins you like to make this ice cream your own!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 Servings
- Category: Dessert
- Method: Blend, Freeze
- Diet: Vegan
Ingredients
Vanilla Recipe Base
· ¾ cup aquafaba
· 1 tsp cream of tartar or lemon juice
· 1 tbsp clear vanilla extract*
· 1 cup powdered sugar
· ¾ cup plant-based milk
· ¼ cup canola oil or other neutral flavored oil
Strawberry
· Add 1 cup strawberry
For Blue
· Add 1 tsp blue spirulina
Instructions
1. Add ¾ cup aquafaba to a stand mixer or large bowl. Sprinkle in cream of tartar and vanilla. Beat on high speed with a mixer for 5-7 minutes or until stiff peaks form.
2. Continue beating for 3-4 minutes while slowly sprinkling in powdered sugar.
3. Put milk, oil and flavor of choice in a blender. Blend on high for 30 seconds or until combined.
4. Gently fold the milk mixture into the fluffy aquafaba just until incorporated.
5. Pour into a freezer safe container with a lid or cover with cling wrap.
6. Freeze for 4 hours or overnight.
Notes
*Vanilla extract is recommended in this recipe. It typically contains alcohol which will help eliminate ice crystals.
Find it online: https://susancooksvegan.com/no-churn-aquafaba-vegan-ice-cream/