Best Chocolate Coconut And Almond Chickpea Ice Cream Recipes

VEGAN AQUAFABA CHOCOLATE ICE CREAM RECIPE BY TASTY

Steps:

• In a medium microwave-safe bowl, combine the coconut oil and coconut milk. Microwave for 45 seconds, until the coconut oil is melted.
• Whisk the cocoa powder into the coconut milk mixture until smooth. Set aside.
• In a large bowl, combine the aquafaba, cream of tartar, and vanilla. Using an electric hand mixer, beat the mixture for 6 minutes until light, fluffy, and tripled in volume.
• Sift in the powdered sugar, 2 tablespoons at a time, beating to incorporate between each addition, about 3 minutes. The mixture should be shiny and have a satin-like appearance.
• Carefully fold the chocolate coconut mixture, ¼ cup (30 G) at a time, into the whipped aquafaba. Do not overmix or you will lose volume.
• Pour the mixture into a 1 ¾-quart loaf pan.
• Freeze uncovered for at least 6 hours, up to overnight. The ice cream will keep in the freezer, covered, for 2 weeks.
• Enjoy!

CHOCOLATE ALMOND ICE CREAM

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.