Guilt-free Icecream (Egg free)

Hello friends, Summer has started and this is the season to enjoy ice cream. Generally,  I don’t buy ice cream from the market. It’s not difficult to make ice cream at home without an ice-cream maker. Homemade ice cream is healthier than the market as we don’t use any chemicals or artificial colours to make ice cream at home.

About my recipe

I am sharing today one of the best ice creams I ever made.We all love chocolate ice cream, but most of the ice cream is loaded with calories and fats. So those who are concerned about their health fill guilty to have ice creams.

So I decided to make an ice cream which is much lower in calories and fats. It is completely veg and without any cream or custard. I have used chocolate powder and some chocolates to make this ice cream but you can use ingredients like mango or berries to make this healthy guilt-free ice cream.

The Secret Ingredients of this guilty free ice cream are aquafaba and finger millet or ragi.

What is Aquafaba

Aquafaba is the stock from boiled chickpeas or kabuki chana. The aquafaba makes this ice cream extremely fluffy without the need for any eggs or whipped cream used in traditional ice cream recipes. It comes out light, fluffy, creamy and delicious every time. And the most important fact is that this ice cream is low in calories, healthy and even low cost.

What is finger millet or ragi

To make ice cream thick and creamy I used ragi or finger millet which is very healthy and low in cost.

Ragi or finger Millet refers to small-seeded brown colour grains. It is a very healthy grain which is gluten-free and high in protein. It is also high in fibre and is easy to digest and can be consumed by everyone. 

Ragi or finger millet goes well with chocolate. Hence I decided to combine this super food with chocolate and make a healthy and delicious ice cream which you can serve to anybody.

Here is my innovative ice cream recipe with step pictures and video.


Preparation time : 20 minutes

Cooking time: 15 minutes

Serves: 4-5

Difficulty level: Medium


  • 1 cup Aquafaba/Chickpea stock
  • 1/4th cup Icing Sugar
  • 1 teaspoon of fresh Lemon juice
  • 1/2 teaspoon Vanilla essence
  • 2 cup Milk(whole milk or fresh milk)
  • 1/2 cup Finger Millet(Ragi)flour
  • 1/2 cup Liquid Date palm (Nalen gur)
  • 1 tablespoon Cocoa powder
  • 1/4th cup chopped dark Chocolate
  • Salt a Pinch


Preparation of Aquafaba

Boil 1 cup of soaked chickpeas with sufficient water and 1/4th teaspoon of salt.

Strain the water from the boiled chickpeas to a bowl.

When the stock cools down, cover and refrigerate for atleast 2 days. This refrigeration will help to make the liquid slimy. Note that with fresh chick pea stock, you can’t make whipped cream. You can also use canned chick pea water.

After 2 days, you can see the aquafaba becomes opaque and slimy in consistency.

Take 1 cup of aquafaba to a big mixing bowl and start whipping with an electrical whisk.

At the beginning start with low speed,then gradually increase the speed of the whisk and continue for 2 to 3 minutes. The mixture will change colour to white and becomes fluffy.

Now add in 1 teaspoon of fresh lemon juice and continue to whisk further 2-3 minutes. The mixture will further increase in volume and becomes more fluffy.

Add in icing sugar in 1 tablespoon at a time and whisk.

Repeat the previous step by adding icing sugar and whisking.  Like this mix all the sugar in batches and whisk at full speed. You can see the aquafaba becomes completely white and fluffy just like whipping cream. Also add in vanilla essence.

Following is the picture after a total 10 minutes of whisking.

Refrigerate the cream for 30-40 minutes to set well. In the meantime make the chocolate mixture.

Preparation of the chocolate mixture

Dry roast 1/2 cup Finger Millet flour  in a heavy-bottomed pan for 5 minutes or until fragrant.

Remove from heat to cool down.

In another pan heat 2 cups of milk. Don’t boil, just heat up to 40 45 degrees Centigrade. I used lactose-free milk, you can use full-fat or low-fat fresh milk or whole milk.

Add in 1 tablespoon of unsweetened cocoa powder  to hot milk and mix well. Remove from heat.

Also, add in liquid date palm jaggery and mix. You can use jaggery powder or any kind of sugar. But Date palm jaggery will give a delicious flavour to the ice cream.

Now, nix in roasted millet flour to the milk and stir well. Transfer the pan to heat again.

Stir continuously and cook in low heat until the mixture becomes thick like pudding.

Remove from heat and continue to stir for a minute so that no lumps form.

Chop 1/4th cup of dark chocolate and mix well with the mixture.

The mixture becomes nice and glossy.

Folding aquafaba with chocolate mixture (last part)

Now, come to the final stage of the recipe where we have to fold whipped aquafaba with the chocolate mixture .

Take out whipped aquafaba from the refrigerator. You can see stable whipped aquafaba.

Take 2- 3 tablespoons of whipped aquafaba to a big mixing bowl. Also, add 2-3 tablespoons of prepared chocolate mixture to the bowl and fold gently to incorporate.

Like this way fold both the mixture to incorporate well. You will get a thick and fluffy mixture.

Transfer the mixture to an airtight container. I used a glass container which is freezer safe.

Cover and freeze it for 5 to 6 hours or overnight. I served it the next day.

Scoop out to serving bowls with an ice cream scooper and garnish as you like.

Enjoy this delicious protein-enriched and guilt-free ice cream. It is much healthier than the regular ice cream.


You can make other icecreams also with fresh fruit pulps. For that cook fresh fruit pulps with millet-milk mixture and then fold with aquafaba. You will definitely love them.

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