Delicious Vegan Chocolate Ice Cream

    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.

    4 people made this

    Serves: 8 

    • 200g dark chocolate, chopped
    • 300ml aquafaba (water from chickpeas)
    • 1/2 teaspoon xanthan gum
    • 65g icing sugar
    • 2 teaspoons vanilla sugar

    Preparation:15min  ›  Cook:5min  ›  Extra time:8hours10min freezing  ›  Ready in:8hours30min 

    1. 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.
    2. 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.
    3. Fold melted chocolate gently into whipped foam until thoroughly incorporated. Transfer to a lidded container.
    4. Freeze until firm, 8 hours to overnight.

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    Reviews in English (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)