Creamy chocolate cherry ice cream (with or without ice cream maker)
Vegan chocolate cherry ice cream with aquafaba, which does not necessarily require an ice cream maker. The preparation is simple and the list of ingredients is short. A fruity-sweet and deliciously creamy temptation, vegan, lactose-free and lower in calories than conventional ice cream.
Prep Time 15 minutesminutes
Cooling time 8 hourshours
Total Time 8 hourshours15 minutesminutes
Servings 10Balls
Calories 191kcal
Ingredients
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. Alternatively, prepare ice cream maker.
Melt the chocolate carefully in a water bath. Set aside.
80 g vegan dark chocolate
Add cashews, sour cherries, raw cane sugar, maple syrup, cocoa powder, and bourbon vanilla to a high-powered blender and blend until smooth and creamy.
100 g Cashew nuts, 360 g Sour cherries, 31 g Raw cane sugar, 60 ml maple syrup, 22 g Cocoa powder, ¼ tbspn Bourbon vanilla ground or 1 tsp vanilla extract
If you like small pieces of fruit in the ice cream: cut 2 tablespoons of sour cherries into pieces and fold them into the mixture at the end.
Add cashew chocolate measures to the vegan beaten egg whites and gently fold in. Optional: Now add the sour cherry pieces.
Pour into the loaf pan and smooth out. Pour melted chocolate over the top 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. enjoy!