Vegan Hummus Ice Cream Recipe
There’s no end to all the delicious things you can make with the juice of a can of chickpeas (aquafaba), but who knew you could make vegan ice cream out of chickpeas!?
All you need to make this smooth ice cream is a blender, a sieve, and a couple of mixing bowls.
If you don’t have an ice cream maker, you can always pop the mixture into a plastic container and freeze it instead.
Chef’s tip:
- Try adding different flavours into the ice cream; a shot of espresso, some mashed raspberries or even swapping the soy milk for coconut cream.
- Try to use a light or fruity olive oil and avoid peppery ones if you fancy that!
Total Time: 20 minutes
Prep Time: 20 minutes
Servings: 2
Rating:
Total Time: 20 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 tin chickpeas
- 30 30 ml olive oil
- 92.5 92.5 ml soy milk
- 45 45 ml caster sugar
- the seeds from 1 vanilla pod (or a few drops of vanilla essence)
- 1 1 Tbsp maple syrup
Method
Method
- Open the tin of chickpeas and drain liquid from the tin – reserve the liquid.
- Add to the chickpeas the soy milk, vanilla seeds or essence and two-thirds of the sugar (60ml), maple syrup and blend until smooth. Once done pass the mixture through a fine sieve and reserve.
- In a separate bowl, whisk the leftover chickpea liquid from the tin until you start to get soft peaks appearing (you want something resembling a meringue). Slowly add the remaining sugar and whisk until fully incorporated (a few drops of vanilla essence in the meringue is fine to do).
- Fold the chickpea puree into the meringue until fully incorporated.
- Place in an ice cream maker and let it stir until frozen and creamy. Alternatively, simply pop it into a plastic container in your freezer and give it a firm stir every couple of hours until frozen.
Do you need to chill out? Check out these 23 vegan ice creams to help you keep cool!
