About this recipe:Turn the water from a tin of chickpeas (known as aquafaba), into a delicious, vegan dark chocolate ice cream with this clever, 5-ingredient recipe.
200g dark chocolate, chopped
1/2 teaspoon xanthan gum
65g icing sugar
2 teaspoons vanilla sugar
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Method Prep:15min › Cook:5min › Extra time:8hr10min › Ready in:8hr30min
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.
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 icing sugar and vanilla sugar; continue beating until foam is firm and glossy, about 2 minutes more.
Fold melted chocolate gently into whipped foam until thoroughly incorporated. Transfer to a lidded container.