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–+ servings

Vegan Chocolate Ice Cream

This vegan chocolate ice cream requires no ice cream machine! Made with silken tofu and aquafaba it is incredibly delicious.
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Prep Time 15 minutes
Freezing Time 4 hours
Course Dessert, Sweets
Servings 8 servings
Calories 111 kcal

Equipment

Ingredients
 
 

  • 1 (16 ounce) block silken tofu
  • ½ cup cocoa powder
  • ¾ cup aquafaba one 15.5 ounce can of chickpeas will be enough liquid for this
  • 2 teaspoons cream of tartar
  • 1 ½ cups organic powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt optional

Instructions
 

  • 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.

Notes

  • Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
  • Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
  • For any questions you may have please refer to the FAQ above the recipe card.

Nutrition

Serving: 83gCalories: 111kcalCarbohydrates: 23gProtein: 3.7gFat: 2g
Keyword chocolate ice cream, vegan dessert, vegan ice cream
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