Salted Caramel Ice Cream
This is a veganised version of a traditional gelati recipe that uses aquafaba instead of egg whites.
- 1 can chickpeas
- 1 tin coconut cream
- 2 tsp vanilla bean paste
- 1/4 cup maple syrup
- 1 tsp cream of tartar
- 150g / 5.3oz powdered sugar
- 1/4 cup almond butter
- 2 Tbsp maple syrup
- Salt to taste
- In a bowl, mix the coconut cream, maple syrup and vanilla and pour into a shallow tray and set in the freezer. The shallow tray helps it freeze faster and makes it easier to blend later.
- Drain the tin of chickpeas putting the liquid aquafaba into a saucepan, bring the aquafaba to the boil on a medium heat and simmer untill the liquid has reduced to 2/3 the original content. Set aside to cool.
- Once the coconut cream mixture has frozen and the aquafaba is cool, add the aquafaba to a metal bowl and, with an electric beater, mix the liquid until soft peaks form. Add the cream of tartar and mix until absorbed. Slowly, a bit at a time, add the sugar and continue to beat until the mixture has absorbed the sugar and has firm peaks. You should be able to turn the bowl upside down and it won’t fall out.
- Add the almond butter maple syrup to a bowl and mix to combine. Add salt to taste and set aside.
- Remove the frozen cream from the freezer and scrape the mixture out into a food processor or blender. Process until the mixture is smooth and creamy.
- With a spatula transfer the coconut cream mixture into the mixing bowl with the whipped aquafaba and fold through until combined. This is done by running the spatula around the outside of the bowl and then folding the mixture in over the top. Continue until combined. Add the caramel mixture and lightly fold over once, as to mix through but to not break it too much.
- Pour into a container and put back in the freezer for a further 3 hours.
- It should be smooth and creamy. Just like ice cream!
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Growing up on a small farm in northern Victoria, veganism was the furthest thing from my mind, other than being something I couldn’t spell. I thought the idea of it sounded ridiculous. I was well indoctrinated into the idea that animals are a commodity. See all recipes by David