Ingredients
12
12 servings
- •¼ cup coconut oil
- •1 cup full-fat coconut milk, canned
- •¼ cup cocoa powder
- •¾ cup aquafaba, from 1 15-ounce (400 g) can of chickpeas
- •½ teaspoon cream of tartar
- •1 teaspoon vanilla extract
- •1 cup powdered sugar, plus 2 tablespoons
Instructions
- In a medium microwave-safe bowl, combine the coconut oil and coconut milk. Microwave for 45 seconds, until the coconut oil is melted.
- Whisk the cocoa powder into the coconut milk mixture until smooth. Set aside.
- In a large bowl, combine the aquafaba, cream of tartar, and vanilla. Using an electric hand mixer, beat the mixture for 6 minutes until light, fluffy, and tripled in volume.
- Sift in the powdered sugar, 2 tablespoons at a time, beating to incorporate between each addition, about 3 minutes. The mixture should be shiny and have a satin-like appearance.
- Carefully fold the chocolate coconut mixture, ¼ cup (30 G) at a time, into the whipped aquafaba. Do not overmix or you will lose volume.
- Pour the mixture into a 1 ¾-quart loaf pan.
- Freeze uncovered for at least 6 hours, up to overnight. The ice cream will keep in the freezer, covered, for 2 weeks.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 141
- Carbohydrate: 15g
- Fat: 8g
- Fiber: 0g
- Protein: 1g
- Sugar: 11g
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