Vegan cotton candy strawberry ice cream made with aqua faba

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This heavenly light vegan cotton candy (or candy floss as you call it in the UK) ice cream is very easy and has only three ingredients! No churning required, it will stay light, just take it out of the freezer and enjoy strawberry goodness.


I made this recipe before, but now I made a video.


The lightness comes from aqua faba (bean water, the same you make vegan meringues with), but don’t worry it won’t taste of beans at all. I was surprised myself how amazing this ice cream turned out to be!


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

www.youtube.com/c/exceedinglyvegan



Vegan cotton candy strawberry ice cream made with aqua faba


This is so easy and cheap to do it's incredible. Normally you would throw away the bean water but now you're actually using it make something super light and deliciously refreshing. Nothing goes to waste.



All you have to do is mix the chickpea water long enough to get stiff peaks. It takes around 15 minutes by hand at the highest mixer setting. My stand mixer takes longer though than if I do it by hand for some reason. In any case, make sure you get those stiff peaks.






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
  • 300g strawberries

Tip:

Use the leftover chickpeas to make hummus (recipe here)


Make cooking easier with my ingredient converter: Click to open

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METHOD:


Drain a can of chickpeas over a bowl. Use this bean water (also called 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 (it will mostly take 12 - 15 minutes with a hand mixer or a bit longer in my case using my stand mixer). See pic above.


Chop up strawberries and then throw them into a smoothie blender (no water required) and blend well until you get a smooth sauce.


Start mixing the aqua faba again and add 125g icing sugar and the strawberry sauce. Make sure to combine it properly. Pour the mixture into 2 large tupperware dishes and freeze for 4-5 hours.


If you leave it in the freezer for longer and it goes harder just leave it out for a bit before serving and it will get soft and fluffy again.


Serve with some fresh strawberries on the side. Enjoy!


And if you like berry ice cream why not try my easy champagne and blueberry sorbet recipe.


Champagne & blueberry sorbet - no churn, 3 ingredients


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