Easy Vegan No Churn Chocolate Ice Cream recipe. Made with aquafaba, this dairy free ice cream makes a great dessert or frozen treat idea.
Tell the truth. Do you eat ice cream during the winter months?
Every time I make ice cream in my house, John always makes an excuse as to why we shouldn’t be eating it.
It’s the winter. Our freezer is too full. We are on a sugar free week.
That last one is always the worst. But somehow, we survive those weeks without a divorce. Not going to let you think that THAT’S easy for me.
This may be TMI, but I always say (and women, back me up here) that chocolate is mandatory when you are on your period.
Chocolate and ice cream. And of course potato chips, back rubs and naps. John has come to accept it, but boy.. what am I going to be like if we ever have kids? We won’t be limited to one week a month. I will milk this phase for a good 9 months.
Anyways, my period rolled around, and I needed some ice cream and chocolate ASAP. So this Vegan No Churn Chocolate Ice Cream HAD to be made. You can’t convince me otherwise.
What do you need to make Vegan No Churn Chocolate Ice Cream
This recipe is so easy to make. All you need is:
- almond milk
- chocolate chips
- aquafaba
- salt
- white vinegar
- cream of tartar
That’s it!
So this recipe might look familiar. Remember my Vegan Chocolate Mousse? Yeah… so this recipe is basically the exact same thing. But frozen!
The texture. The consistency. It is ice cream. Don’t try to convince me otherwise.
…that is, ice cream minus the cream. And the churning. Our definition of ice cream is morphing, and I am HERE FOR IT!
If you make this recipe, let me know how you liked it! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Vegan No Churn Ice Cream
Ingredients
- 1/3 cup almond milk
- 150 g vegan chocolate chips
- 1 cup aquafaba
- 1 pinch salt
- 1/2 tsp white vinegar
- 1/2 tsp cream of tartar
Instructions
- In a microwave bowl, heat the almond milk and chocolate chips in 30 second intervals, mixing until smooth.
- In a bowl of a stand mixer with the whisk attachment, whip the aquafaba, salt, vinegar and cream of tartar until very still peeks form.
- Once the chocolate mixture has reached room temperature, mix in a couple of spoonfuls of the stiff aquafaba mixture. Then, transfer the chocolate mixture in with the remaining aquafaba mixture and fold in using a rubber spatula until just combined. Transfer to an airtight container and freeze until hardened, around 6 hours.
Notes
- Aquafaba is the liquid that you find in a can of chickpeas. This recipe uses around the same amount of aquafaba as is in a typical 15 oz can of chickpeas.
At home, we eat ice cream yearlong. I need to try your recipe for chocolate ice cream looks so scrumptious.
Yes!! So glad I am not the only one 🙂
I love making ice cream at home with my kids, but we’ve never tried to make a vegan version before! Yours looks so delicious – I can’t wait to try it this week!
I hope you give it a go. It’s so good 🙂
Yum! I love a no-churn ice cream. My kitchen is too tiny to squeeze in any more appliances so an ice-cream maker didn’t make the cut. I will be trying this out over the weekend!
Me too!! I had to get rid of my ice cream maker when I moved 🙁 Let me know how it goes!!
Wow. Just wow. No churn, vegan AND chocolatey? Such a wonderful addition to my recipe book!
It’s so good, right?? 😉
I’ve never had vegan ice cream before, but you’ve made it sound so easy I’d love to try as I’m looking to reduce my dairy intake. Thanks!
So super easy!!