Hi Guys! I hope you are all having a great week. Sorry that I haven’t posted for a few days, the internet in our house was down so I couldn’t post anything. Anyway, a few days ago I made a vegan raspberry icecream and thought I would share it with you:
This is a four ingredient recipe and you don’t need an icecream machine to make this.
You will need:
A hand held mixer
A pot to put your icecream in the freezer with
Aquafaba (water from a tin of chickpeas)
1/2 tsp Xanthan gum
2 tbsp icing sugar
2tbsp raspberry coulis / 1cup raspberry pureé from frozen raspberries
Start by draining a tin of chickpeas and put the drained water in your bowl. Grab your hand held mixer and whisk the chickpea water until it is stiff, this can take up to ten minutes but make sure you don’t over do it otherwise it may collapse and will not work anymore.
Next, mix the sugar, the Xanthan gum and the raspberry coulis in one by one.
You can then put it in the pot and pop it in the freezer for a few hours. There is no specific time for this (obviously until it’s cold), so it’s up to you but there is no wrong way. Note: this ice cream will not go hard so don’t wait for into go really hard because it probably won’t as it’s a soft scoop ice-cream.
Once it’s out of the freezer you can serve it and dress it however you want (of course I used sprinkles) and it’s ready to eat. Anyway I hope you enjoy this ice-cream and have a great rest of the week!