Aquafaba ice cream
Description
Chickpea aquafaba can be used to easily make ice cream. The result is light, delicate, and perfect for those who avoid animal products. Aquafaba from canned chickpeas works best. Ideally, the aquafaba should contain no added sugar or salt. Wine vinegar can be replaced with lemon juice or citric acid to taste. Xanthan gum makes the ice cream creamier and more pliable, but it can be omitted. Optionally, you can add any nuts, berries, fruits, sweet syrups, or flavorings to suit your taste.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Pour the chilled aquafaba into a bowl and begin whipping at high speed.
- 3
Step 3
Continue beating until the mixture becomes white and fluffy, like whipped egg white. This will take about 5 minutes.
- 4
Step 4
Add powdered sugar, xanthan gum, and cream of tartar to taste. Continue beating the aquafaba until stiff peaks form and the mixture becomes smooth and glossy. This will take about 10 minutes.
- 5
Step 5
Transfer the mixture to a food container. Place in the freezer for 6-8 hours.
- 6
Step 6
Using an ice cream scoop, form ice cream into balls. Serve the ice cream with berries, sweet sauce, or crushed nuts. Enjoy your meal!