Vegan Minty Cotton Candy Ice Cream made with Aquafaba
Recipe for a vegan & gluten-free Minty Cotton Candy Ice Cream which is made with Aquafaba (Chickpea Liquid). It's sweet, airy and fluffy - like cotton candy!
Prep Time 20 minutes
Total Time 20 minutes
- 1/2 cup Aquafaba* (liquid from canned chickpeas)
- 2 tablespoons confectioner's sugar (or more to your personal preference)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon vanilla powder (ground vanilla beans)
- 1/2 teaspoon peppermint liqueur (or extract**)
Drain the chickpeas and fill the liquid of the canned chickpeas in a mixing bowl.
Whisk it with a stand mixer
until it reaches a stiff peak (about 5-10 minutes).
Slowly add in the confectioner's sugar, vanilla extract and powder and peppermint liqueur and whisk it again for a few minutes. At this point, it's a good idea to taste it and to add more sugar or peppermint liquor to your preference.
Then fill it in a freezer-safe dish*** and put it in the freezer for at least 6 hours or overnight. (You don't have to give it a mix every x hours, I didn't and it turned out great.)
After that it's good to go! Serve and enjoy immediately. The ice cream melts a bit faster than regular ice cream.
GENERAL NOTE: This is probably the trickiest recipe I have on the blog. Aquafaba is not always easy to work with, so there is a chance that this recipe doesn't work for you, even if you follow the instructions. I have had readers tell me that the recipe worked for them, for others the liquid separated in the freezer. It's just a heads up, but if you do try it out, let me know how it works out for you! :)
*Aquafaba is the fancy term for the cooking liquid of beans and legumes, discovered by Goose Wohlt. You can read all about aquafaba on aquafaba.com.
**If you're using peppermint extract or essence, start with less and add more to taste.
***The container I used is 10 inches long, 4 inches wide and 2 inches high (25x11x5cm)
Calories: 46kcal | Carbohydrates: 4g | Sodium: 1mg | Sugar: 4g