- ¼ cup aquafaba (liquid from chickpeas)
- 3 cups full fat coconut milk (2 cans)
- 2 tsp vanilla bean paste (or 2 Tbsp vanilla extract)
- 1 Icing sugar
- ½ tsp sea salt
Place coconut milk in refrigerator at least 24 hours before making ice cream.
In a bowl, or in the bowl of a stand mixer, mix the aquafaba on high for about 5-7 minutes or until it’s turned into a fluffy mixture that comes to stuff peaks.
In a second bowl, mix together the coconut milk (both solid and liquid parts), vanilla bean paste, sugar, and sea salt.
Gently fold whipped aquafaba in with coconut milk mixture, doing your best not to deflate the aquafaba.
Once thick, spoon into a freezer-safe container, cover tightly, and freeze. Alternatively, you can eat it right away!
To serve, remove from freezer about 10-15 minutes before scooping with an ice cream scoop that you’ve run under hot water.
- Banana Ice Cream
- Coconut Ice Cream
- Raspberry Ice Cream
I shall be making yummy Nutella [not vegan] ice cream, Wild Yeast Sourdough Starter and talking about all the other culinary experiments I’ve been doing! Xx