The icecream season is on and we all love to have a scoop of creamy and rich icecream in this scorching hot day. Most of the icecream we have from outside are very rich in calories. A lot of homemade ice cream also have lots of calories. I always want to make a simple , delicious and healthy ice cream at home without any ice cream maker. And here I made a delicious, creamy and fluffy ice cream which is completely vegan. I used one wonderful healthy ingredient, aquafaba (chickpea liquid) to make this healthy ice cream.
This aquafaba ice cream is simply the best way to make ice cream without an ice cream maker. The aquafaba makes this ice cream extremely fluffy without the need for any eggs or dairy used in traditional ice cream recipes. It comes out light, fluffy, creamy and delicious every time. And most important fact is that this icecream is low in calorie, healthy and even low cost . My husband has lactose intolerance so he can’t take ice cream made of dairy products. But he can easily enjoy this version of ice cream .
You can easily make your favorite ice cream flavors by adding fruit, chocolate, peanut butter or caramel. This no-churn ice cream is also vegan, nut-free, and gluten-free too. So not only lactose intolerant people,but everyone can enjoy it!
I have some ripe bananas and frozen blackberries. So I used them to make my healthy aquafaba ice cream. You can substitute them with any other fruit like mango, strawberry or indian jamuns.
What is aquafaba
Aquafaba is the water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in many cases, including meringues.
You can obtain it two ways: 1) Drain a can of chickpeas and reserve the liquid. Or, 2) Cook your own chickpeas and reserve the leftover cooking liquid for 1-2days in the refrigerator until the liquid becomes slimy like egg whites.
Aquafaba blackberry Ice cream
- Preparation time: 30 min
- Freezing time: 4-6 hours or overnight
- Serves: 6
For the Ice cream base:
- 1/2 cup aquafaba (the liquid from a can of chickpeas)/ you can also use the stock left after boiling the chickpeas. But for that reserve the stock in the refrigerator for 1 or 2 days. When you see that the liquid becomes slimy texture use it.
- 1 teaspoon lemon juice
- 2 teaspoon vanilla essence
- 1 cup powdered sugar
- 1/2 cup coconut milk
- 2 tablespoons sunflower oil or any other neutral flavored oil
- 1/2 cup frozen blackberries
- 1 overripe banana
- 1 pinch of salt
For blackberry syrup(garnishing)
- 4-5 frozen blackberry
- 1 tablespoon of regular sugar
- 2 tablespoon of water
Drain a can of chickpeas into a medium sized mixing bowl. Take 1/2 cup of them.
Beat on high speed with a hand mixer for 2-3 minutes until fluffy.
Add 1 tsp lemon juice and beat again in high speed for about 6 minutes. The liquid will gradually become fluffy and creamy. It will also expand the volume.
Add 2 teaspoon of vanilla and beat again for about a minute.
Continue to beat the aquafaba while slowly adding the powdered sugar a few tablespoons at a time until it is well blended and very fluffy. (This should take about 2 more minutes).
See the aquafaba are getting fluffier. It is expanded from 1/2 cup to more than 2 cups.
Make sure to beat the aquafaba for a total of atleast 10 minutes from start to finish. Set aside.
Take a blender jar and place all the other ingredients like blackberries, chopped banana pieces, coconut milk, sunflower oil and a pinch of salt.
I didn’t use sugar here as the natural sweetness of fruits is enough to make the icecream sweet as I used sugar to aquafaba. But if you like you can use more sugar .
You can also use other flavours or fruits as per your choice in this stage.
Pour the berry mixture into the fluffy aquafaba a little at a time, folding in.
Don’t over stir or your ice cream will lose its fluffiness.
Transfer the mixture to a freezer safe glass box with a lid.
For the blackberry syrup I cooked 2 tablespoon of frozen blackberries with 1 tablespoon of sugar and little water in low heat until the mixture becomes syrupy consistency. Remove from heat and set aside to cool.
Pour some syrup on the top of the icecream for garnishing. Swirl with a toothpickand seal it properly.
Seal the box with lid. Immediately freeze for at least 4 hours or overnight to set completely.
For serving scoop out the chilled ice cream to a bowl and serve immediately
I served the ice cream with some home made churros. You can serve them in ice cream cone or can enjoy it simply. It is as creamy and fluffy as regular store bought ice cream!