Vegan Vanilla Ice Cream | Vegan Food & Living

Vanilla Ice Cream

Author: Gousto

Read Time:   |  24th April 2020

Vanilla Ice Cream

There's nothing boring about vanilla ice cream! Perfect served with fresh fruits or chocolate sauce, this vegan vanilla ice cream is so simple to make - no ice cream maker or continual stirring required.

In a time of restricted groceries, most people have a few cans of chickpeas knocking around the back of their cupboard. They’re not only for making hummus and adding to curry - they are also a key ingredient in these delicious sweet recipes.

Servings: 4

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 45 45 ml aquafaba (if it's chilled for minimum four hours or even overnight, it whips better)
  • 0.125 0.125 tsp lemon juice
  • 0.375 0.375 Tbsp vanilla extract
  • 50 50 g icing sugar
  • 50 50 ml almond milk
  • 12.5 12.5 ml vegetable oil

Method

  1. Whisk the aquafaba and lemon juice in the bowl of a stand mixer, or with an electric whisk, for 6 minutes until it expands and forms stiff peaks (like meringue).

Tip: It’s done when you can turn the bowl upside down without the mixture sliding out.

  1. Add the vanilla, and beat for another minute.
  2. With a heaped tablespoon at a time, add the icing sugar to the aquafaba. Beat for a further 3 minutes.
  3. In a blender, whizz together the almond milk and vegetable oil until creamy (about 30 seconds).
  4. Using a spatula, fold this through the aquafaba until combined (try not to deflate the foam too much!).  Pour into a container and freeze for at least 4 hours.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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