This week I learned that my sister in law has become a vegan.  I think that’s great!  Even though we are not officially vegan, a lot of our dishes are vegan.  Mostly because we don’t do dairy in our house.  Knowing this, it’ll be good to strengthen my vegan muscles and test out a few things.  I plan to test a vegan macaron.  Those are her favorite dessert.  Look out for that post.

This week I am trying a new twist on ice cream.  I am starting out with a recipe from The Hidden Veggies for Aquafaba Ice Cream.  This means using the liquid from a can of chickpeas and whipping it like egg whites for a fluffier texture.  I’m also going to try adding xanthan gum to help make the texture less icy, since I plan to delete the sugar too.  Xanthan gum worked great to stabilize the whipped cream from last week’s recipe.  I look forward to seeing how this works out.

Here are the original stats:

Here’s what I changed:

• I swapped the powdered sugar with its sweetener equivalent to reduce the carbs.
• I added xanthan gum to make the ice cream not so icy in the final texture.
• I deleted the oil because I am using canned coconut milk.

Here are the final stats:

Here is the final recipe:

Low Carb Vegan Coffee Ice Cream

Serves 6

For the Aquafaba Ice cream base:

• 3/4 cup aquafaba (the liquid from a can of chickpeas)
• 1/2 tsp cream of tartar or lemon juice
• 1 tbsp vanilla extract
• 1 cup powdered sweetener

Blended Milk Mixture:

• 15 ounce can full fat coconut milk
• 1 tsp vanilla extract (additional for vanilla ice cream)
• 1 tbsp instant coffee

1. Drain a can of chickpeas into a medium sized mixing bowl and sprinkle with some cream of tartar.  (This will be 3/4 cup of aquafaba liquid).
2. Beat on high speed with a mixer for 6 minutes until very fluffy.
3. Add a tbsp. of vanilla and beat again for about a minute.
4. Continue to beat the aquafaba while slowly adding the powdered sweetener a few tablespoons at a time until it is well blended and very fluffy. (This should take about 2 more minutes).  Make sure to beat the aquafaba for a total of 9 minutes from start to finish.

Blend the Milk Mixture and Flavor of Choice:

1. Put coconut milk, xanthan gum and coffee  into a blender and mix for about 30 seconds.
2. Pour the milk mixture into the fluffy aquafaba a little at a time, folding in.  Don’t over stir or your ice cream will lose its fluffiness. 
3. Pour into a freezer safe container and immediately freeze for at least 4 hours to set completely.