Chocolate and Coconut ICE CREAM

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PREP TIME 10 minutes
COOK TIME 6 hours
SERVES makes 1 tub

Ingredients

  • 50ml coconut oil/ neutral oil
  • 150ml coconut milk, shaken
  • 150ml OGGS Aquafaba
  • ½ tsp cream of tartar
  • 50g icing sugar
  • 50g cocoa powder

Method

  1. In the microwave, melt the coconut oil for 10 seconds and combine with the coconut milk.
  2. Whisk your OGGS Aquafaba until it’s so stiff, that it doesn’t shift in the bowl. This will take roughly 3 minutes of whisking on the highest speed.
  3. Little by little, add the icing sugar and cocoa until it’s all combined, dark brown and glossy. Keep whisking for another minute.
  4. Combine the wet coconut ingredients into the OGGS aquafaba mixture, by gently folding. This will ensure you don’t over-whisk all the air pockets out.
  5. Transfer into your dish of choice. If it doesn’t have a lid, just pop some tin foil over it and leave to freeze for a minimum of six hours. Overnight is even better!
  6. Grab an ice-cream scoop and get the bowls at the ready

Top Tips

If you don’t have any cream of tartar, ½ tsp pf lemon juice will also work.

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Questions? Suggestions?

Get in touch with our Oggony aunt!

I scream, you scream, we all scream for vegan ice cream! Topped onto a cone, or straight from the tub our recipe is a lovely chocolate and coconut heaven, and it’s all made from Aquafaba!