No Churn Aquafaba Ice Cream
  • 3/4cup aquafabaunsalted liquid from canned chickpeas
  • 1tsp cream of tartar or lemon juice
  • 1tbsp pure vanilla extract
  • 1/3cup powdered sugar
  • 3/4cup nondairy milk
  • 1/4cup cold-pressed canola oil or grapeseed oil
Flavor options
  • 1cup chopped fresh or frozen thawed strawberries or 1 tsp blue spirulina
  1. In large bowl of stand mixer, add aquafaba, cream of tartar or lemon juice, and vanilla. With metal whisk attachment, beat on high speed for at least 10 minutes. Sprinkle with sugar and continue to beat for 8 to 10 more minutes or until stiff peaks form. It will take a long time, but don’t worry, you cannot overbeat aquafaba. Set aside when done.
  2. In blender, combine milk, oil, and flavor option of choice. Blend on high for 30 seconds or until combined. Gently fold flavored milk mixture into the fluffy aquafaba just until incorporated. Pour into freezer safe container with lid or tightly cover with cling wrap. Freeze for 4 hours, preferably overnight.
Recipe Notes

Per serving (without flavor options): 170 calories; 2 g protein; 10 g fat (1 g sat. fat); 17g total carbohydrates (12 g sugar, 0 g fiber); 26 mg sodium