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.
Amazing! I can't believe that the water from beans can make such a fluffy delight. The end result is a frozen mousse type of dessert rather than a heavy ice cream. It's decadent. Leave it out of the freezer about 5 minutes before trying to scoop it out, it gets pretty hard. Thank you for the recipe. - 09 Jun 2016 (Review from Allrecipes US | Canada)