Making No-Churn Ice Cream is Easy
Baby it’s hot outside. That’s why we all crave a creamy cold treat like this easy no-churn Creamy Almond Ice Cream. Sure, you could buy ice cream, but when it’s this easy to make, I think it’s worth doing it at home. Especially because this one avoids the hard texture that many no-churn ice creams have with the ingenious and amazing addition of whipped aquafaba.
Aquafaba In Ice Cream?
Aquafaba, also known as the liquid you have been draining off of channed chickpeas and pouring down the drain, is the secret to the success of this delicious dessert. By whipping aquafaba to a meringue-like loft, you can incorporate it into a rich mix of coconut cream and almond butter, to give it a texture similar to churned ice creams. Really. Most non-dairy no-churn ice creams are plenty creamy, but when frozen, become a hard block. This one can be scooped straight from the freezer, without having to sit and soften at room temperature.
Deep, Dark Chocolate Sauce, Too!
You’re going to want some chocolate sauce, just to take it a little over the top. This one is rich, thanks to coconut oil, and has a deep, dark chocolate flavor. It’s boosted with plenty of cocoa, as well as melted dark chocolate, for a very grown-up chocolate sauce. Maple syrup provides a deep, flavorful sweetness, under the chocolate flavors.
Easy Vegan Dessert!
Whipping the aquafaba takes 4 minutes, but otherwise, this is about as quick as a homemade dessert gets. As the proud owner of a real ice cream maker, I can tell you that it takes much longer to make ice cream that way. First you make the ice cream base, chill it completely, then the churning takes half an hour or so. So, this little trick makes it much quicker to get some good, real food ice cream into my bowl.
Enjoy your ice cream, summer is short and you might as well savor some sweetness!
No-Churn Almond Ice Cream and Homemade Chocolate Sauce
- 1/4 cup refined coconut oil
- 1/2 ounce dark chocolate
- 3/4 cup almond milk
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla
- 1/2 cup cocoa sifted
- 5.4 ounce coconut cream
- 1/4 cup refined coconut oil
- 1/2 cup smooth almond butter
- 1 teaspoon vanilla
- 1/4 cup aquafaba
- 1/4 teaspoon cream of tartar
- 1 cup organic powdered sugar
- In a small pot over medium-low heat, place the coconut oil and add the chocolate. Stir often until melted. Stir in the almond milk, maple syrup and vanilla and bring to a low simmer.
- AFter sfiting the cocoa, gradually whisk it into the hot liquids. Whisk until the mixture just starts to bubble. Take off the heat and let cool.
- In a large bowl, whisk the coconut cream, coconut oil and almond butter to a smooth paste. Whisk in vanilla.
- In a large bowl with an electric mixer, or in a stand mixer with the balloon whisk attachment, mix the aquafaba with the cream of tartar. When mixed, raise the speed to high and beat for 3 minutes.
- Scrape down the mixture and turn on medium speed. Gradually whisk in the powdered sugar, sprinkling it down the side of the bowl as you go. Beat on high for 1 minute.
- Scoop a dollop of the aquafaba mixture into the almond butter mixture and stir, then fold in the rest, being careful to not over mix or deflate the bubbles.
- Scrape into a storage tub or loaf pan and cover, then freeze for at least 3 hours.
- Serve ice cream with chocolate sauce, and fresh fruit, if desired. Ice cream keeps for a month, tightly covered in the freezer.