100ml Chickpea water
1 teaspoon of lemon juice
2 cans of coconut milk (full fat)
2 tablespoons of vanilla bean paste
150g powdered sugar
Pinch of fine sea salt (to do the night before)
Add a bread tin, lined with plastic wrap to your freezer and add both tins of coconut milk to the fridge). Simply whip the aquafaba from a can of chickpeas using a hand mixer or whisk.
Then, add a teaspoon of lemon juice, (that helps break down the proteins)
Then slowly add the powdered sugar while continuing mixing. Whisk for 6 minutes and stop when you have achieved stiff peaks.
Add the coconut milk, vanilla bean paste and salt into a bowl, and gently fold the aquafaba mixture in.
Add to your frozen tin and pop into the freezer. Allow to harden for 4-5 hours before serving . This is naturally a soft serve type of ice-cream and enjoy!