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Choco-Coffee Aquafaba Vegan Ice Cream

Eat it fast!

~ 500 kcal for whole bowl   VE

Flavours: 2 tsp instant coffee powder, 2 tsp cocoa powder

Bulk: ½ – ¾ cup caster sugar, juice from 1 tin chickpeas/cannellini beans (aquafaba)

Store: freeze overnight and best eaten a few days after making!

Lets cook:  add the chickpea juice/aquafaba to a large clean bowl. You may need to put the aquafaba through a sieve to remove any small bits of bean. Then using an electric hand whisk (or stand mixer) on highest setting, whisk until stiff peaks form. This can take anywhere from 5-10+ minutes. It will get there eventually! Then add the sugar about 1/8th cup at a time and whisk for 1 minute between each addition to fully incorporate. Taste test for sweetness and add more if you want! Next make the flavouring by mixing/grinding the coffee with the cocoa powder so everything is very fine. Add to the bowl and whisk again until it is evenly mixed. Taste test again for your desired coffee/cocoa strength. Once you like it, simply scoop into a freezer box and freeze overnight! Then scoop out this loveliness and tuck in

Bonus flavours

Lemon: simply add 2 tsp fresh lemon juice (I did try lemon flavouring but it kinda destroyed it and made it go all runny)

Matcha: simply add 1 tsp matcha powder. Add a little at a time because it can get bitter very quickly!

Salted-caramel: add 1 tsp salted caramel flavouring and some sea salt, if you like it that way!

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