Delicious Vegan Chocolate Ice Cream
(1)
8 hours 30 minutes
Turn the water from a tin of chickpeas (known as aquafaba), into a delicious, vegan dark chocolate ice cream with this clever, 5-ingredient recipe.
Jens
1 person made this
Ingredients
Serves: 8
- 200g dark chocolate, chopped
- 300ml aquafaba (water from chickpeas)
- 1/2 teaspoon xanthan gum
- 65g icing sugar
- 2 teaspoons vanilla sugar
Directions
Preparation:15min ›
Cook:5min ›
Extra time:8hours10min freezing ›
Ready in:8hours30min
- Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let cool slightly, about 10 minutes.
- Pour aquafaba into the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until fluffy and quadrupled in volume, about 1 minute. Add xanthan gum and beat for 30 seconds. Add icing sugar and vanilla sugar; continue beating until foam is firm and glossy, about 2 minutes more.
- Fold melted chocolate gently into whipped foam until thoroughly incorporated. Transfer to a lidded container.
- Freeze until firm, 8 hours to overnight.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
1
Amazing! I can't believe that the water from beans can make such a fluffy delight. The end result is a frozen mousse type of dessert rather than a heavy ice cream. It's decadent. Leave it out of the freezer about 5 minutes before trying to scoop it out, it gets pretty hard. Thank you for the recipe. - 09 Jun 2016 (Review from Allrecipes USA and Canada)