So, with some free time on my hands, some spare cans of chickpeas in my pantry, and a big craving for chocolate left me no choice but to make some delicious ice cream mousse.
I made a homemade ice cream cake around this time last year. The result was sweet, creamy, dense and satisfying. There is something to be said for that type of ice cream and usually it’s “mmmmm!”. But, today, I wanted to try something different. I wanted to create a light, fluffy yet richly flavored ice cream that would stand up to any dairy-filled gelato or frozen custard. I turned once again to my new-found friend aquafaba!
I recently made a sponge cake using aquafaba (chickpea brine) and I was quite pleased with the results. I wasn’t quite prepared, however, to witness how wonderful aquafaba is on its own.
I ended up with an entire batch of meringue that I didn’t have a use for. So, in order to test its pipe-a-bility (?) I made little meringue cookies with my pastry bag. I’ve also never, even with eggs, attempted to make meringue cookies. They were never something I actually liked, so I never felt compelled to make them. My grandma loves meringue so I’m hoping I can make these for her one day and just not tell her that they’re vegan. ;D
I was pleased with the meringue’s consistency and its ability to hold up to piping. I made well-defined rosettes with ease and they never collapsed, even after baking them. I think I may have over-baked my cookies a tad, but they seemed to have the correct consistency inside. I still don’t think I think them though…too sweet for me. ^_^’ At least they look cute!
Here is the recipe for my meringue. It’s absolutely amazing if done in a mixer with a whip attachment. I can’t vouch for any other method except the food processor one, and I wouldn’t recommend that method for this recipe.
Yield: about 4-5 cups of finished meringue
- liquid from 1-15 oz can of chickpeas (preferably organic, no salt added)
- 3/4 cup vegan granulated sugar (I used Florida Crystals)
- 1/4 cup vegan powdered sugar
- 1 tsp vanilla bean paste/vanilla extract
- 1 tsp cream of tartar
- 1 Tb Ener-G egg replacement powder
- Place liquid in the bowl of a standing mixer with the whip attachment.
- Whip the liquid as fast as it will go without spilling over for about 2 minutes.
- Slowly add in your sugar and powdered sugar and let the mixer incorporate it for about 2 minutes.
- Slowly add in each additional ingredient the same as before, waiting a minute or two in between additions to allow each ingredient to fully incorporate into the meringue.
- Once the mixture begins to whiten and stiffen, turn the speed all the way up and continue to whip until stiff peaks are achieved. This process took me about 10 minutes.
Chocolate Mousse Ice Cream
Adapted from: Chocolate Coconut Ice Cream from Vegan Chocolate by Chef Fran Costigan
Yield: a little more than a pint
Soy, Dairy, Gluten, and Nut free!
- 1 cup of finished vegan meringue (see above)
- 1 can of full-fat coconut milk
- 1/4 cup coconut sugar
- 1/2 cup cocoa powder
- 1/2 tsp xanthan gum
- pinch of salt
- 2 Tb almond milk/more coconut milk
- 1/2 cup non-dairy chocolate chips, optional
- Pour all ingredients except for the meringue and chocolate chips into a blender/food processor.
- Blend until well-incorporated and the mixture becomes a thick pudding-like substance. (Try it! It’s definitely pudding!)
- In a large bowl/container you can freeze, fold the blended ice cream base with the 1 cup of meringue and chocolate chips, if using until well incorporated. The mixture will be a mousse-like consistency.
- Place the mixture in the freezer and freeze for at least 3 hours before serving. Top with your favorite things and enjoy! =)