Strawberry Aquafaba Ice Cream

TOFU+

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

strawberry puree

• 500 g strawberries
• 1/2 tsp xanthan gum
• 100 g coconut milk (canned)
• 1/4 tsp baking soda
• 1 handful freeze-dried strawberries (optional)

meringue

• 180 g aquafaba (from canned white beans or chickpeas)
• 1/4 tsp xanthan gum
• 1 tsp lemon juice
• 90 g caster sugar
• 1 tsp ground vanilla

How to make it

1. Slice the strawberries and cook them in a saucepan over medium heat for 10 minutes without a lid, stirring occasionally, until softened and reduced.
2. Blend the cooked strawberries until completely smooth. Set aside about 3–4 tablespoons of the mixture (roughly 30%) in a separate bowl — this will be used for decoration later.

Nutrition