Delicious vegan chocolate ice cream

Delicious vegan chocolate ice cream

Save this recipe

1 person made this

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.


Serves: 8 

  • 200g dark chocolate, chopped
  • 300ml aquafaba
  • 1/2 teaspoon xanthan gum
  • 65g icing sugar
  • 2 teaspoons vanilla sugar

Prep:15min  ›  Cook:5min  ›  Extra time:8hr10min  ›  Ready in:8hr30min 

  1. 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.
  2. 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.
  3. Fold melted chocolate gently into whipped foam until thoroughly incorporated. Transfer to a lidded container.
  4. Freeze until firm, 8 hours to overnight.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate