Ice cream is amazing but vegan ice cream in Australia costs an arm and a leg unfortunately. I’m way too stingy to pay $12+ for a tiny little tub! I wanted to make something I could enjoy without any guilt! I used frozen strawberries but you can use any fruit really! This recipe makes around 2 litres and doesn’t require an ice cream machine. It cost me around $3 to make, plus two scoops only has approximately 65 calories!
1 cup aquafaba*
1 cup pureed strawberries
3/4 cup caster sugar*
1 tablespoon vanilla extract
Place your aquafaba into an electric beater with a balloon whisk and start to whip it. Begin on a slower setting and gradually speed it up. It can take up to 5 minutes for the aquafaba to reach stiff peaks.
Once stiff peaks have been reached, slowly drizzle in the vanilla extract. Next very gently rain in the sugar. Continue to whip the mixture for a minute or two after all the sugar has been added.
Add the pureed strawberries and mix well. Don’t be worried about deflating the mixture.
Pour the ice cream into a large container and place into the freezer.
Every 30 minutes remove the container from the freezer and stir contents well to mix. I did this 3 times but the more times you do this, the better the final result!
Aquafaba is a magical ingredient, it is the liquid found in any can of beans! I used chickpea aquafaba but anything you have on hand will work including the liquid from a can of garden peas which is perfect for those on a low FODMAP diet.
I found 3/4 cup of sugar a bit too sweet for me so if you don’t have a super sweet tooth maybe try a lower amount and adjust to your liking!
**EDIT (07/02)** – I made this again but this time I used 1/3 cup of sugar and the sweetness was perfect however it was a lot icier and definitely not as creamy as the previous version.