top of page
cathdchoi

Homemade Vegan Chocolate Icecream

I've never met anyone who didn't like ice cream. But finding a vegan (and delicious) version of this wonderful dessert is a challenge in some countries. So, I decided to roll up my sleeves and go on another adventure in the kitchen. This time I wanted to create the perfect vegan chocolate ice cream.


If you search around, you will find a lot of recipes with different techniques and ingredients. I know this because I have tested a number of them. Between mistakes and successes, I arrived at a surprising result, the kind that makes people widen their eyes and ask: “WOW, BUT IS IT REALLY VEGAN?”.


BINGO! When that happens, it's proof that I've exceeded all expectations.


That's because when people think of plant-based food, they still think about salad and boring tastes. But this ice cream has arrived to prove that giving up flavor and texture is not an option.


Creamy, velvety, rich in chocolate…cold in the mouth, but it will warm your heart! You will never feel left out when choosing ice cream flavors or have to settle for sorbet in the summertime.


Let's make chocolate ice cream?

The Ingredients and written instructions at the end of the post


Video with the Step-by-step of this recipe:


INGREDIENTS:

- 40g of cocoa powder

- 1 pinch of salt

- 250ml of aquafaba (two cans of chickpeas)

- 1/4 teaspoon cream of tartar


INSTRUCTIONS:

  1. Remove the water from the cans of chickpeas and transfer it to a pan.

  2. Boil until reduced to 60% of the volume, that is, from 250ml to 150 ml.

  3. Reserve and let cool.

  4. While the aquafaba is cooling, sift the cocoa powder into the condensed milk, add a pinch of salt and mix well. Reserve.

  5. Now let's beat the aquafaba. Rub some vinegar into the mixer bowl and beaters to ensure they are free of any grease. That makes all the difference.

  6. Start beating and, when you see that it is foaming, add the cream of tartar.

  7. Turn the mixer on again and beat until it forms a consistent meringue, in peaks that do not fall apart.

  8. Fold the meringue into the condensed milk and cocoa mixture carefully to keep the texture airy.

  9. Transfer the mixture to a form. You can decorate with shavings and chocolate chips.

  10. Place in the freezer for at least four hours and you're done!


Enjoy and until the next recipe!

Comments


bottom of page