vegan stracciatella ice cream with aquafaba (without ice cream maker)
Vegan Cookie Stracciatella ice cream with aquafaba that does not require an ice cream maker. The preparation is simple and the ingredients are manageable. A sweet, crunchy-creamy temptation, vegan, lactose-free and lower in calories than conventional ice cream.
Prep Time 25 minutesminutes
Resting time 10 hourshours
Total Time 10 hourshours25 minutesminutes
Servings 8Balls
Calories 152kcal
Ingredients
FOR THE VANILLA ICE CREAM:
425gChickpeasStrained and the water collected (this is the aquafaba!) yields about 120ml liquid
Prepare king cake pan or similar loaf pan for freezing. Line with baking paper if needed, but it is not absolutely necessary.
FOR THE VANILLE ICE CREAM, gently melt the chocolate and coconut oil in a bain-marie over medium heat.
80 g vegan white chocolate, 1 tbspn Coconut oil
Strain chickpeas and save the chickpea water - this is the chickpea water needed for aquafaba.
425 g Chickpeas
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.
Add powdered sugar and beat again until well combined.
20 g Powdered sugar
Remove melted chocolate from heat, allow to cool briefly.
Pour in chocolate completely, add vanilla and vegan yogurt 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. Work quickly.
45 g vegan yogurt, ¼ tbspn Bourbon vanilla ground or 1 tsp vanilla extract
Once everything is evenly combined, the mass should have reduced by about half in terms of volume. Immediately pour into the loaf pan and place in the freezer for 15 minutes to allow the mixture to freeze slightly.
In the meantime, melt the dark chocolate. I use the same bowl as before. If there are still leftovers of the white chocolate in it, no problem. Once the chocolate has melted, remove from the heat and allow to cool briefly.
50-100 g dark vegan chocolate
Remove ice cream mixture from freezer once again and spoon melted dark chocolate into vanilla ice cream mixture in places. Since the mass is already frozen, beautiful chocolate clusters are formed in this way.
Allow to set in the freezer for at least 8-10 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!