Vegan No Churn Ice Cream
Easy Vegan No Churn Ice Cream recipe. Made with aquafaba, this dairy free ice cream makes a great dessert or frozen treat idea.
Servings: 6
Calories: 203kcal
Ingredients
- 1/3 cup almond milk
- 150 g vegan chocolate chips
- 1 cup aquafaba
- 1 pinch salt
- 1/2 tsp white vinegar
- 1/2 tsp cream of tartar
Instructions
- In a microwave bowl, heat the almond milk and chocolate chips in 30 second intervals, mixing until smooth.
- In a bowl of a stand mixer with the whisk attachment, whip the aquafaba, salt, vinegar and cream of tartar until very still peeks form.
- Once the chocolate mixture has reached room temperature, mix in a couple of spoonfuls of the stiff aquafaba mixture. Then, transfer the chocolate mixture in with the remaining aquafaba mixture and fold in using a rubber spatula until just combined. Transfer to an airtight container and freeze until hardened, around 6 hours.
Notes
- Aquafaba is the liquid that you find in a can of chickpeas. This recipe uses around the same amount of aquafaba as is in a typical 15 oz can of chickpeas.