HOMEMADE VEGAN SMOKY CHOCOLATE ICECREAM
We’ve tried many plant-based ice-creams, and our favorites are always the creamiest. The challenge is that usually cream adds the calories. We set out to find a balance between the creamy ice-cream we love and a slightly more waist-friendly version.
Here’s what we came up with. We mixed aquafaba and coconut cream in equal proportions and added RISE organic oat milk. For a creamier result, reduce the aquafaba and increase the coconut cream.
3/4 cup Aquafaba
1/4 cup Coconut Cream
1/3 cup Raw Cacao
3/4 cup Powdered Sugar
1/2 tsp Mesquite Powder (If you don’t have this try subbing smoked paprika or chili powder)
1 tsp Vanilla Extract
1/4 tsp Salt
3/4 cup RISE Organic Oat Milk
Optional: 1/2 tsp Cream of tartar
Whisk the aquafaba until stiff peaks form. We add a bit of cream of tartar to stabilize it, but this is optional.
Whisk together coconut cream, vanilla extract, Milk, raw cacao, salt, and mesquite
Add powdered sugar a little at a time to the aquafaba while whisking
Slowly add the coconut cream mixture while whisking. It will deflate a little bit, but that’s ok. Whisk until fully combined.
Pour into an airtight container and freeze until firm. Plan for at least 4 hours.
Reduce Added Sugar and Fat - cut the sugar in half, skip the coconut cream and blend in a frozen banana
I hate Aquafaba! Skip the Aquafaba and either whip up egg whites if you aren’t plant-based or swap it for 1 Banana and a flax egg. If you do the latter, you can skip whipping the ingredients separately and simply blend it all together.
Does the milk matter? Yes and no. It all depends on what your preference is. We like the combination of oat milk and coconut cream because it is creamy and indulgent. If you want it to be lighter you can swap either for lighter alternatives.
Add in these gwell bites to amp up the nutrition and benefits while supercharging the flavor!