Recipesfull introduces to you: Ice Cream Recipes. (Lina and Jens' Delicious Vegan Chocolate Ice Cream). So... you are making hummus or some other dish with chickpeas and you are just wasting the chickpea water? How dare you! Didn't you know it can form the basis of some the most delicious, light, and foamy vegan ice creams and mousses? I didn't know either but since Lina told me about it I am never going to waste a drop of chickpea water again.
Prep 15 mins Cook: 5 mins Additional: 8hrs10 mins Total: 8hrs30 mins Servings: 8 Yield: 8 servings
Lina and Jens' Delicious Vegan Chocolate Ice Cream
½ cup confectioners' sugar
2 teaspoons vanilla sugar
Dessert
Step 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. Step 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 confectioners' sugar and vanilla sugar; continue beating until foam is firm and glossy about 2 minutes more. Step 3 Fold melted chocolate gently into whipped foam until thoroughly incorporated. Transfer to a lidded container. Step 4 Freeze until firm 8 hours to overnight.
Servings Per Recipe:8 Calories: 180 % Daily Value * Protein: 1.4g 3% Carbohydrates: 23.9g 8% Dietary Fiber: 2g 8% Sugars: 19.5g Fat: 8g 12% Saturated Fat: 1.3g 6% Cholesterol: 1.2mg Calcium: 10.8mg 1% Potassium: 0.3mg Sodium: 8.9mg Calories From Fat: 72.4
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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