Turn your coffee experience by making this coffee ice cream! It’s pretty easy to make and extremely low in calories. Its texture is phenomenal too. Plus, it’s vegan, dairy-free, nut-free, and gluten-free. NO churning needed!
¾cupplant-based milk of choicelike coconut, almond, or soy milk
¼cupvegetable oil or any other neutral-flavored oilsee notes
2teaspoonsespresso 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.