Vegan chocolate ice cream - no-churn & made with aqua faba

13 Feb 2018

Finally I managed to get this vegan chocolate ice cream recipe right and it tasted amazing! I've been wanting to make this for such a long time. I made vegan strawberry ice cream with aqua faba before so chocolate was my next challenge. Heavenly and very easy to make and the best thing is you don't need to churn it.

This dish is perfect for a special occasion when you want to really spoil your loved ones - like Valentine's day. Or when you are single on Valentine's day and you need some extra TLC ;-)

But the good thing about this recipe is that it's really super easy to make. And there is no need to churn the ice cream either. All you have to do is follow a few simple steps, let it freeze and then enjoy. Couldn't be better.

This easy chocolate ice cream has quite a light consistency, a bit like a mousse. This was achieved by using aqua faba, which is the liquid from drained chickpeas. I know right! But don't worry it doesn't taste of chickpeas at all. But the aqua faba happens to behave very much egg whites when whisked. Although don't try to whisk them by hand, it would take forever. A good hand mixer or stand mixer will do the trick.

If you like this video, check out my other videos on my youtube channel:

www.youtube.com/c/exceedinglyvegan

Vegan chocolate ice cream - no-churn & made with aqua faba

This vegan chocolate ice cream is the perfect dessert to spoil your loved ones. There is a reason why they say 'the way to the heart is through the stomach' ;-)

Carefully fold in the chocolate cream into the fluffy aqua faba.

Before you serve it dust half a plate (covered with a piece of paper) with cacao powder.

This ice cream is quite light, just like a mousse and tastes amazing!

INGREDIENTS:

125g aqua faba (drain an average can of unsalted chickpeas and keep the water - the bean water is called aqua faba and has amazing properties that can be used for baking and desserts).
100g icing sugar
75g cashews
150ml water
30g cacao powder
1 tsp vanilla essence

Make cooking easier with my ingredient converter: Click to open

LIQUID INGREDIENT CONVERTER

WEIGHT CONVERTER

Grams

Ounces

TEMPERATURE CONVERTER

Celsius

Fahrenheit

METHOD:

Start with draining a can of chickpeas. The liquid is called aqua faba and behaves just like egg whites when whisked. This is the magic and cheap ingredient for this amazing vegan chocolate ice cream.

Use the aqua faba and mix either with a hand mixer or a stand mixer on the highest setting for about 15 minutes or until stiff peaks form.

To make chocolate cream add the cashews, 150ml water, 30g of cacao powder, 1 tsp of vanilla essence and 100g of icing sugar to a blender and blend until you get a smooth mixture. I never soak my cashews, if you have a half decent blender it shouldn't be necessary to soak them.

Then very carefully fold in the chocolate cream into the fluffy aqua faba. Make sure you don't overdo it as the mixture will become liquid otherwise and then looses its lightness when frozen.

Then transfer the mixture into a tupperware dish and freeze for at least 4 hours.

To serve the ice cream cover half of a small plate with a piece of paper and then dust it with cacao powder. Then add a few berries and a mint leave. Scoop out the chocolate ice cream and plate as well. Enjoy!

And if you like fluffy and light ice cream like this then also try my vegan strawberry ice cream using only 3 ingredients.