Ahh, coffee. Feels like heaven just by seeing the word, especially if you’re a coffee enthusiast. But whether you are or aren’t, this Coffee Ice Cream Recipe is something that you shouldn’t miss.
We’re aware that there are plenty of coffee ice cream recipes around the Internet. However, this version is unique as it uses aquafaba, the liquid from which chickpeas or other legumes are cooked– in this recipe, we’ll use a can of chickpeas.
Chickpeas are healthy and some of their nutrients like B vitamins, folate, iron, phosphorus, and healthy fats (linoleic and oleic acids) are transferred to the water the legumes were cooked from. It’s a common vegan alternative to eggs as it acts the same as egg whites, though it doesn’t provide much protein, making it perfect for an ice cream base.
This recipe not only takes 10 minutes to prepare but churning won’t be necessary as well. You will need a mixer and a high-powered blender to craft this delight, though. This best blender for frozen drinks might be handy; but, if you’re in search of one that can double as a food processor, this guide suits you best. So, without further ado, here’s the recipe that you and your family will surely love! Enjoy!
Coffee Ice Cream
Equipment
- mixer
Ingredients
For the aquafaba ice cream base:
- ¾ cup aquafaba the liquid from a can of chickpeas
- ½ teaspoon cream of tartar or lemon juice
- 1 tablespoon vanilla extract
- 1 cup powdered sugar
For the blended milk mixture:
- ¾ cup plant-based milk of choice like coconut, almond, or soy milk
- ¼ cup vegetable oil or any other neutral-flavored oil see notes
- 2 teaspoons espresso coffee powder
Instructions
Make the aquafaba ice cream base:
- Get the liquid from a can of chickpeas and transfer it into a medium-sized mixing bowl. This will be the ¾ cup of aquafaba liquid.
- Sprinkle it with cream of tartar and beat on high speed, using a handheld mixer, for 6 minutes until very fluffy.
- Add vanilla and beat again for another minute.
- Continue beating the mixture while slowly adding powdered sugar until it’s well blended and very fluffy. I usually add a tablespoon or two at a time and it takes about 2 minutes to finish all the powdered sugar. Nonetheless, make sure to beat the aquafaba for 9 minutes total from start to finish.
Blend the milk mixture:
- Put milk, oil, and espresso powder into a blender and process for about 30 seconds.
- Slowly pour this mixture into the fluffy aquafaba ice cream base, a little at a time, while folding in to incorporate more air into the blend. Be careful not to over stir as your ice cream will lose its fluffiness.
- Transfer the mixture into a freezer-safe container, cover tightly, and freeze for at least 4 hours to set.
Notes
- If you’re using coconut milk, you may skip on adding additional oil.
- Likewise, you can also skip on adding additional oil for a fat-free recipe. Just note that your ice cream wouldn’t be as rich and creamy.
Nutrition
Love this recipe? Share your experience in the comments section below.
