Vegan Aquafaba Chocolate Ice Cream Recipe By Tasty

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VEGAN AQUAFABA CHOCOLATE ICE CREAM RECIPE BY TASTY



Vegan Aquafaba Chocolate Ice Cream Recipe by Tasty image

Aquafaba is a fantastic vegan substitute for eggs. Whipped aquafaba in this recipe adds volume the same way whipped egg whites would, resulting in a light and fluffy ice cream. This ice cream recipe is great for anyone who doesn't consume dairy, but still wants a scoop of a classic chocolate treat.

Provided by Merle O'Neal

Categories     Desserts

Time 6h20m

Yield 12 servings

Number Of Ingredients 7

¼ cup coconut oil
1 cup full-fat coconut milk, canned
¼ cup cocoa powder
¾ cup aquafaba, from 1 15-ounce (400 g) can of chickpeas
½ teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup powdered sugar, plus 2 tablespoons

Steps:

  • 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, ¼ cup (30 G) at a time, into the whipped aquafaba. Do not overmix or you will lose volume.
  • Pour the mixture into a 1 ¾-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!

Nutrition Facts : Calories 141 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams

VEGAN CHOCOLATE ICE CREAM



Vegan chocolate ice cream image

Indulge in homemade chocolate ice cream as the dessert course on a vegan menu. It's dairy free, egg free and gluten free, but still tastes delicious

Provided by Anna Glover

Categories     Dessert, Treat

Time 45m

Number Of Ingredients 7

2 x 400g cans coconut milk (not light)
175g caster sugar
50g cocoa powder
100g vegan dark chocolate , chopped
1 tsp sea salt flakes
1 tbsp vanilla extract or 1 heaped tsp vanilla bean paste
2 tbsp cornflour

Steps:

  • Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, cocoa, chocolate, sea salt flakes and vanilla to the pan. Heat gently for 10 mins until the sugar has dissolved and the chocolate has melted.
  • Mix the cornflour with the reserved coconut milk until smooth. Pour into the hot milk mixture and cook for another 5-10 mins, stirring constantly, until the mixture thickens to a pourable custard consistency. Strain into a bowl then cover and leave to cool to room temperature.
  • Pour the cooled custard into an ice cream maker and churn for 20-30 mins until you have a soft-scoop ice cream. Transfer to a freezerproof sealable container and freeze for up to three months, or until ready to serve. If you don't have an ice cream maker, pour the mixture into a wide-based plastic tub or dish. Freeze for 3 hrs, stirring every 20 mins to break up any large ice crystals, until you have a soft ice cream. Transfer to a freezerproof sealable container and freeze until ready to serve. Leave to stand for 10 mins at room temperature before scooping into bowls or cones.

Nutrition Facts : Calories 296 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA



Vegan Chocolate Mousse with Aquafaba image

This is a delicious and light chocolate mousse that is simple to make. It's made with canned chickpea liquid but you wouldn't know it. There's no chickpea taste - just fluffy, smooth, chocolate goodness! Top chocolate mousse with chocolate chips, shaved chocolate, raspberries, pistachios, or whatever you like.

Provided by Debora Dechtiar

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 4h25m

Yield 4

Number Of Ingredients 3

¾ cup vegan dark chocolate chips
¾ cup aquafaba (chickpea water)
1 tablespoon white sugar

Steps:

  • Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool.
  • Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
  • Spoon mousse into small glass cups and chill in the refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.6 g, Fat 19.1 g, Fiber 6.4 g, Protein 3.2 g, SaturatedFat 11.2 g, Sugar 3.1 g

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