Aquafaba ice cream without an ice cream maker

Ingredients for 2 servings:

• 120 ml chickpea water, approx. the water of a 425 ml can of chickpeas
• ½ tsp cream of tartar or regular baking powder
• 40 g powdered sugar
• 10 g coconut oil or cocoa butter
• 100 g chocolate, vegan
• e.g. cocoa nibs, cookies, nuts, etc.

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

vegan, super creamy, without ice crystals

Beat the chickpea water and cream of tartar baking powder, preferably with a stand mixer on high for about 10 minutes, until stiff peaks form. Then slowly add the powdered sugar and continue beating. You can probably use a hand mixer too, but it will take longer and make your arm sore. At the same time, melt the chocolate and coconut oil/cocoa butter in a double boiler. Stir briefly to combine, and then let it cool down; this is important. Then use a silicone spatula and slowly add small portions of the melted chocolate to the beaten egg whites, carefully spreading all of the chocolate over the mixture. Don’t mix too quickly, or the egg whites will collapse again. Finally, carefully fold in your additional ingredients (if desired). Now pour the mixture into a container with a lid and freeze overnight. You’ll see: the next day you’ll have incredibly creamy ice cream, completely free of crystals.