Aquafaba is a fantastic vegan substitute for eggs. Whipped aquafaba in this recipe adds volume the same way whipped egg whites would, resulting in a light and fluffy ice cream. This ice cream recipe is great for anyone who doesn’t consume dairy, but still wants a scoop of a classic chocolate treat.

Quick Info

⏱️ 380 min • 🍽️ 12 servings • ⭐ 82%

Nutrition

138 cal • 1g protein • 16g carbs • 8g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Easy] • [Desserts] • [Low-Calorie]

Ingredients

• ¼ cup coconut oil
• 1 cup canned full-fat coconut milk
• ¼ cup cocoa powder
• ¾ cup aquafaba (from 1 15-ounce can of chickpeas)
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons powdered sugar

Instructions Preview

1. In a medium microwave-safe bowl, combine t…
2. Whisk the cocoa powder into the coconut mi…
3. In a large bowl, combine the aquafaba, cre…

…and 5 more steps

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Recipe by: Merle O'Neal • From: Goodful