Vegan Cookie Dough ice cream with aquafaba that does not require an ice cream maker. The preparation is simple and the ingredients are manageable. A sweet, creamy temptation, vegan, lactose-free and lower in calories than conventional ice cream.
To make the COOKIE DOUGH, place all ingredients in a mixing bowl and mix by hand until a uniform dough forms. The dough should be neither too firm nor too soft. If necessary, add a little more flour (if too soft) or a sip of vegetable milk (if too firm). Put in the refrigerator.
1 tbspn vegan margarine, 2 tbspn Peanut butter creamy or crunchy, 2 tbspn Raw cane sugar, ¼ -½ Cup fine spelt flour or gluten-free flour mix, 2 tbspn dark vegan chocolate chips, A pinch of sea salt
FOR THE VANILLE ICE CREAM, gently melt the chocolate and cocoa butter in a bain-marie over medium heat.
80 g vegan white chocolate, 20 g Cocoa butter
Strain chickpeas and save the chickpea water - this is the chickpea water needed for aquafaba.
Put chick water in a clean and absolutely fat-free mixing bowl (of the food processor) and whip with the mixer (hand mixer or food processor) on the highest speed for 3-6 minutes, until the chick water has increased in volume and looks like beaten egg whites. If in doubt, continue beating longer and at the highest level rather than stopping too soon.
425 g Chickpeas
Add powdered sugar and beat again until well combined.
20 g Powdered sugar
Remove melted chocolate-cocoa butter mixture from heat, allow to cool briefly.
Pour in chocolate completely, add vanilla and gently fold in with a silicone spatula. Always work from the bottom up because the chocolate is heavier and will settle to the bottom of the bowl.
¼ tbspn Bourbon vanilla ground or vanilla extract
Once everything is evenly combined, the mass should have reduced by about half in terms of volume.
Pour into a freezer-safe loaf pan (I just use a baking pan here), remove the Cookie Dough from the refrigerator, and pluck the dough into smaller pieces. Gently run a spoon through again to make sure everything is evenly distributed. Cover and place in the freezer.
Allow to set in the freezer for at least 8 hours.
Alternatively, process with an ice cream maker according to manufacturer's instructions.
To serve, remove, let thaw for 5 minutes, portion with an ice cream scoop and arrange in dessert bowls or an ice cream cone. Garnish with desired toppings and enjoy!