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Vegan No Churn Ice Cream

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.
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: gluten free, Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
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

  1. 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.

Nutrition

Calories: 203kcal