Vegan Aquafaba Chocolate Ice Cream
FrenchDessertsno bakechocolatecreamyfreezer friendly
TOFU+
Recipe by Nikoleta · @surovadcerka
The odd step is a quarter teaspoon of baking soda stirred into the coconut milk. It neutralises the coconut flavour, which is exactly what you want in a chocolate ice cream — the fat without the taste announcing itself.
Melt the chocolate only to about 45 °C, just to melting point. Hotter and it will deflate the aquafaba foam the moment the two meet, and the foam is the only thing keeping this scoopable.
Test the meringue between your fingers before you stop whipping. If you can feel sugar grains it isn't ready, and undissolved sugar freezes into a gritty texture that no amount of time in the freezer will fix. Then fold — lifting from the sides into the middle, slowly. Eight servings.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
main
- 180 g aquafaba (chickpea liquid)
- 1 tsp lemon juice
- 1/4 tsp xanthan gum or guar gum
- 1 tsp vanilla paste or ground vanilla
chocolate
- 120 g dark chocolate (70%)
- 100 g coconut milk (canned, full-fat)
- 1/4 tsp baking soda
main
- 70 g crystal sugar
chocolate
- chocolate chips or cocoa nibs
How to make it
Nutrition
155Calories
2 gProtein
17 gCarbs
9 gFat
2 gFiber
per serving
