Vegan chocolate ice cream: an experiment with Aquafaba

The other day, I was on a Recipe on the Internet, which Aquafaba for the production of vegan chocolate ice cream used and my curiosity was piqued. I do not live vegan, but am always open to experimentation. I do not know about you, but I had not heard or read anything about aquafaba before. Therefore, I really wanted to try this ice cream recipe.

Aquafaba is a vegan alternative for beaten egg whites and as such has been used in vegan cuisine for several years. It is the Legumes cooking water. Hence the name: aqua (= water) and faba (= bean). This is my first test with aquafaba and I can confirm that the whipping and the snow is not much different from the process with chicken egg white. I'll get to the taste and consistency at the end of the post.

ingredients vegan chocolate ice cream

4 portions

• 120 g Chickpeas*liquid = aquafaba
  (Drained water from a glass of chickpeas of about 425g)
• 20 g icing sugar
• 1 TBSP. Cocoa powder*
• 80 g vegan chocolate* (I used 70%ige)
• 1 pinch of salt

Preparation vegan chocolate ice cream

• Melt the chocolate over a water bath on medium heat.
• Strain the chickpeas and collect the water in a mixing bowl (= aquafaba). The bowl must be clean and free of grease.

• Add a pinch of salt.
• Using a hand mixer, whip the aquafaba on high speed until it looks and is as stiff as beaten egg whites (about 5-10 minutes). Here you do not have to be afraid, because the snow only gets stiffer with time and there is no critical point that you can exceed.

• Remove the chocolate from the water bath and let it cool slightly during the next steps.
• Add the icing sugar to the whipped aquafaba and whip again with the mixer.
• Sift the cocoa powder onto the snow and fold in. As with beaten egg whites, do not stir, but incorporate from the bottom up.

• Add the melted and cooled chocolate and fold until everything is well mixed. The snow now clearly collapses.

In freezer compartment freeze for about 8 hours. This is the variant that I chose this time.

Alternative: the ice cream machine prepare and pre-cool for a few minutes, depending on the model. Switch on the mixer and pour in the ice cream mixture (duration approx. 30 minutes). This will make the ice cream a little creamier.

In the meantime I have added a few more vegan ice cream recipes tested. Try also my vegan and reduced sugar vanilla ice cream, my Stracciatella ice cream from oat milk or Orange ice cream with soy cream.

The chocolate ice cream can also be very good with vegan caramel sauce or Peanut caramel sauce be combined.

How do I judge my self made vegan chocolate ice cream?

You can't complain about the appearance and it is very easy to cut out balls from the frozen mixture. I deliberately write "cut out" because the Structure rather reminiscent of frozen chocolate mousse. Therefore, the consistency is also amazing loose and light. In the meantime I have the recipe also in the ice cream machine made and thus it becomes Much creamier.

The ice cream is also beautiful chocolaty and melts quickly on the tongue. However, I miss the creaminess of a classic chocolate ice cream, since the recipe naturally omits milk.

Unfortunately remains a slightly floury tasteafter it has melted in the mouth. Probably due to the strength of the chickpeas. But this may be perceived differently from person to person.

For my taste, unfortunately, this recipe is not a real alternative to Chocolate ice cream with milk. However, if someone a very loose, easily melting ice cream prefers, is exactly right with this recipe.

In any case, it's a great way to get the Use drained water from legumes wiselywhich otherwise always ends up in the drain.

A Creamier variant by adding coconut yogurt I have with my Recipe for basil ice cream from the freezer tried out.

If you've tried this recipe as well, I'd love to hear more opinions on this vegan chocolate ice cream variation.

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