Creamy mango ice cream (with or without ice cream maker)
Vegan mango ice cream with aquafaba, succeeds with or without ice cream maker. Easy to make, with few ingredients. A sweet, creamy temptation, vegan, lactose-free and lower in calories than conventional ice cream.
Prep Time 15 minutesminutes
Cooling time 10 hourshours
Total Time 10 hourshours15 minutesminutes
Servings 8Ice cream scoops
Calories 217kcal
Ingredients
425gChickpeas - strained and collected the water.this is the aquafaba! One can (or jar) yields about 120ml of liquid
¼tbspnXanthan Gumcan also be omitted, but then the vegan beaten egg whites lose firmness
Soak cashews according to one of the above methods.
100 g Cashew nuts
Make one serving of aquafaba. Set aside.
425 g Chickpeas - strained and collected the water., ¼ tbspn Xanthan Gum
Place raw cane sugar, mango pieces, ancho syrup, lemon juice, cashews, and vanilla in a high-powered blender and blend to a fine puree.
¼ tbspn Xanthan Gum, 31 g Raw cane sugar, 350 g Mango pieces from the jar, 60 ml maple syrup, 30 ml Lemon juice, 100 g Cashew nuts, ¼ tbspn Bourbon vanilla ground
After mixing
Pour puree into the bowl with the aquafaba and gently fold in with a silicone scraper until evenly combined.
Pour into a freezer-proof box, smooth out and place in the freezer for about 10 hours.
Alternatively, use an ice cream maker and process according to manufacturer's instructions to make creamy ice cream.
Shape into balls with an ice cream scoop. Enjoy on an ice cream cone or in a small bowl.