Go Back
+ servings
Print
Vegan Dark Chocolate Ice Cream, Gluten Free with Aquafaba

Deep Dark Vegan Chocolate Ice Cream with Aquafaba

Dark Chocolate Satin ice cream made with a few basic ingredients you probably already have around the house. 

Course Dessert
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 4 people

Ingredients

Vegan Dark Chocolate Ice Cream

Instructions

Vegan Dark Chocolate Ice Cream Base

  1. To your blender add silken tofu, almond extract, vanilla extract, salt, instant coffee or espresso powder and cocoa. Blend until completely smooth.

  2. Place your eventual ice cream container into the freezer to get it nice and chilled. I have a "real" ice cream container but I often use a metal loaf pan and use foil to cover it. Either way put your container or containers in the freezer in advance. 

  3. Over a double boiler or in the microwave set to low melt the chocolate and coconut oil together. Stir once melted.

    Add the melted chocolate/ coconut oil to the already blended silken tofu, almond extract, vanilla extract, salt, instant coffee or espresso powder and cocoa that is already in the blender and blend again until smooth.

    Scrape the smoothly blended contents from the blender to a large bowl and place the contents of the bowl into the refrigerator for 20 minutes to chill.

  4. Meanwhile place your aquafaba and cream of tartar into the bowl of a stand mixture fitted with a balloon whisk attachment and whip on high until stiff peaks form. Slowly add the sugar a tiny bit at a time to the whipping bowl. Once it has all incorporated and is at stiff peak stage turn off the mixture.

  5. Place the cool aquafaba and cream of tartar into the spotlessly clean bowl of a stand mixer fitted with a balloon whisk attachment and whip on high until stiff peaks form. This will take anywhere from 5 -10 minutes. Slowly add the sugar 1 tbsp at a time to the whipping bowl. Whip at least 30 seconds between additions.


  6. Remove the set chocolate mixture from the fridge and whip the mixture with a handheld or stand mixer until air has incorporated and the mixture is fluffier and a bit lighter in texture and color (about 3-4 minutes). I have two bowls for my stand mixer which makes this part easier. I actually chill the chocolate mixture in my spare Kitchen Aid bowl.

  7. Gently fold in one measured cup of the whipped aquafaba into the chocolate mixture until completely combined. Now fold in the rest of the whipped aquafaba and gently fold in until no white streaks remain.


  8. Scoop the mixture into your chilled freezer safe container, cover tightly and place in freezer.

    Wait about 6-8 hours. I've been known to eat it sooner and it is like a semi-freddo and quite delicious.