Vegan Chocolate Ice Cream

This vegan chocolate ice cream requires no ice cream machine! Made with silken tofu and aquafaba it is incredibly delicious.

5 from 1 vote

Prep Time 15

Freezing Time 4

Course Dessert, Sweets

Servings servings

Calories 111 kcal

Use the stand mixer to make the meringue. Start on a slow speed to whip up the powdered sugar, vanilla extract, aquafaba, and cream of tartar. Gradually, begin to increase the speed until it is on high. Then, whip for 6-10 minutes or until the meringue forms stiff peaks.
¾ cup aquafaba, 1 ½ cups organic powdered sugar, 1 teaspoon vanilla extract, 2 teaspoons cream of tartar
In a blender combine the silken tofu, cocoa powder, and pinch of salt if you are using it. Blend on high until combined and smooth, it will resemble pudding.
1 (16 ounce) block silken tofu, ½ cup cocoa powder, Pinch of salt
Slowly, add the silken tofu mixture to the meringue. Fold the mixture together until it is mixed as much as you can. Do this 2-3 times in increments, do not add all the silken tofu mixture at once. Note: mine wasn't perfectly mixed and it was okay, we just want to get it as well incorporated as we can.
Transfer into a container. I like to use a loaf pan actually. Transfer to the freezer, and freeze for at least 4-6 hours or overnight. If you want it to be a harder texture freeze for at least 8 hours.
When you are ready allow the ice cream to soften slightly, scoop it out and enjoy.

Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
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Serving: 83gCalories: 111kcalCarbohydrates: 23gProtein: 3.7gFat: 2g

Keyword chocolate ice cream, vegan dessert, vegan ice cream

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