Vegan Chickpea Ice Cream Recipe
There’s no end to all the delicious things you can make with the juice of a can of chickpeas (aka aquafaba), but who knew you could make vegan ice cream out of chickpeas!? this vegan chickpea ice cream is superbly creamy and low in fat.
All you need to make this smooth vegan chickpea ice cream is a blender, a sieve, and a couple of mixing bowls.
If you don’t have an ice cream maker, you can always pop the mixture into a plastic container and freeze it instead.
Chef’s tip:
- Try adding different flavours into the ice cream; a shot of espresso, some mashed raspberries or even swapping the soy milk for coconut cream.
- Try to use a light or fruity olive oil and avoid peppery ones if you fancy that!
Total Time: 20 minutes
Prep Time: 20 minutes
Servings: 2
Rating:
Total Time: 20 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 tin chickpeas
- 30 30 ml olive oil
- 92.5 92.5 ml soy milk
- 45 45 ml caster sugar
- the seeds from 1 vanilla pod (or a few drops of vanilla essence)
- 1 1 Tbsp maple syrup
Method
- Open the tin of chickpeas and drain liquid from the tin – reserve the liquid.
- Add to the chickpeas the soy milk, vanilla seeds or essence and two-thirds of the sugar (60ml), maple syrup and blend until smooth. Once done pass the mixture through a fine sieve and reserve.
- In a separate bowl, whisk the leftover chickpea liquid from the tin until you start to get soft peaks appearing (you want something resembling a meringue). Slowly add the remaining sugar and whisk until fully incorporated (a few drops of vanilla essence in the meringue is fine to do).
- Fold the chickpea puree into the meringue until fully incorporated.
- Place in an ice cream maker and let it stir until frozen and creamy. Alternatively, simply pop it into a plastic container in your freezer and give it a firm stir every couple of hours until frozen.
Do you need to chill out? Check out these 23 vegan ice creams to help you keep cool!
