Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I just can’t justify buying one. Recently, the brilliant collective that is “Vegan Meringue – Hits and Misses!” on Facebook have been sharing their adventures in aquafaba (the liquid from a can of chickpeas) ice cream…so yesterday at work I was daydreaming all day about mixing whipped coconut cream with meringue. The result is pretty fantastic!







Let’s make some delicious creamy vegan ice cream! You don’t need an ice cream maker but you will need a stand mixer to whip it.

Note: I’ve been informed that the peppermint flavour is too strong so I recommend you start with 1/4 tsp and then increase if you want a mintier taste. I use the Sainsburys Coconut Cream that comes in a cardboard container – I can’t vouch for the whipping abilities of any other brand. If you find any that don’t work I’ll make a note of them here.

INGREDIENTS

For the coconut whip

250ml coconut cream (make sure its cream and not creamed coconut)

1/4 – 1/2 tsp peppermint extract

3-5 drops green gel food colouring (or you can use a natural dye like spinach juice)

For the aquafaba meringue

1 can of chickpeas, liquid drained off (about 1 cup of liquid)

1 cup icing sugar (powdered sugar)

1/2 tsp cream of tartar

To assemble

200g dark chocolate chips

First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment. Once the coconut cream begins to whip add the food colouring. Whip again for another 3 minutes or until soft peaks appear. Scrape out into a container and set aside. Wipe out the mixer bowl. Next prepare the meringue, pour the chickpea brine into the bowl of the mixer and beat on high with the balloon whisk for 5-8 minutes. Once the soft peaks start to appear, add the cream of tartar. Keep whipping for another 5 minutes, adding the icing sugar in small amounts. Once the meringue has formed stiff peaks, fold in the mint coconut whip using a spatula. Carefully fold in the chocolate chips. Pour the ice cream into a container and immediately place in the freezer for minimum 8 hours, preferably overnight. Remove from the freezer 5 minutes before serving.

Note: I used chickpea brine that I had frozen and then defrosted in this recipe with great results. Remember to save your brine!





