Aquafaba Dairy-Free Coffee Ice Cream

• Canned Goods

  • 3 cups Coconut milk, full-fat

• Baking & Spices

  • 1 cup Coconut sugar
  • 1/4 tsp Sea salt
  • 2 tbsp Vanilla extract

• Drinks

  • 1/4 cup Instant coffee

• Other

  • ¼ cup aquafaba (liquid from chickpea can

Found on cearaskitchen.com

Description

Ingredients

• 3 cups full fat coconut milk (2 cans)
• ¼ cup aquafaba (liquid from chickpea can)
• 2 tbsp vanilla extract
• 1 cup coconut sugar
• ¼ cup instant coffee
• ¼ - ½ tsp sea salt

Directions

• Place coconut milk cans in the fridge overnight.
• In a large bowl (or KitchenAid), whisk aquafaba mixture until fluffy and soft peaks appear.
• Add the coconut milk, vanilla extract, coconut sugar, and instant coffee to the large bowl. Fold into the aquafaba mixture until combined. Taste test the mixture and add up to ½ tsp of sea salt, if necessary. The sea salt brings out the sweetness in the coconut sugar. You will not need it if your aquafaba came from a can with salted chickpeas.
• Add the mixture to your (frozen - see note) ice cream maker and mix for about 15-25 minutes until your ice cream turns into a soft serve consistency (see photo). Do not over-mix (if you notice your ice cream has begun to melt it is time to freeze it) or else your ice cream will become icy and will not be as creamy.
• Scoop ice cream into a glass dish (or loaf pan lined with parchment paper/plastic wrap), cover and freeze for an hour or two until the ice cream is completely frozen. Scoop onto an ice cream cone, garnish with coconut sugar and instant coffee.