Tag Archive for vegan ice cream recipe

Affogato Ice Cream {Vegan}

Have you ever had an Affogato?

It’s an Italian dessert of incredible simplicity. You take a scoop of vanilla ice cream or gelato, and then you pour a freshly-brewed shot of espresso over it.

The result is hot and cold, sweet and bitter, and all delicious.

I had one recently for dessert at a little tapas place I was trying for the first time, and they added to the coffee a shot of Sons of Vancouver Amaretto, which just kicked the whole thing up to another level.

Vegan Cappuccino Ice Cream

So, of course I got to thinking… Affogato Ice Cream. Ice cream with coffee and amaretto blended right in.

When I was writing my cookbook, one of my big struggles with ice cream was keeping it scoopable right out of the freezer. You see, fat really helps to keep the ice cream soft, but when you make your ice cream vegan, it often lacks in straight-up fat (traditional ice cream uses egg yolks and heavy cream, which is about 30% fat). Part of the reason you see so many ice cream recipes made with coconut milk or coconut cream is because it has a high fat content that mimics whipping cream.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

I found that there were two things that worked well to keep my aquafaba ice cream smooth and scoop able right out of the freezer, and those two things were xanthan gum and alcohol.

Adding a tiny bit of xanthan helps to preserve the peaks of the aquafaba, and keeps it from falling. it also contributes to that creamy consistency and mouthfeel we love so much with ice cream.

Alcohol, as we all know, takes a really, really long time to freeze, if in fact it freezes at all. So adding a little to your ice cream helps it out technically, but flavour-wise…. a little bourbon in your ice cream doesn’t sound so bad, does it? In this particular recipe, I’d use amaretto or a coffee liqueur.

Affogato Ice Cream Vegan Aquafaba

Affogato Ice Cream {Vegan}

Ingredients: 

  • 2 cups brewed coffee, cooled
  • 1 cup granulated sugar
  • 1⁄4 cup coconut oil
  • 6 tbsp aquafaba
  • 1⁄4 tsp xanthan gum
  • 1 tbsp coffee liqueur or amaretto

Method:

1. In a small saucepan, combine coffee and sugar, and bring to a boil over medium heat, stirring until sugar has dissolved. Reduce heat and simmer until thickened slightly, about 5 minutes. Let cool to room temperature. Add coconut oil, stir and cover. Let stand at room temperature overnight.

2. In mixer bowl, combine aquafaba and xanthan gum. Attach wire whisk and mixer bowl to mixer. Set speed to Low and beat for 2 minutes. Increase speed to Medium and beat for 2 minutes. Set to highest speed and beat mixture until stiff peaks form, about 4 to 6 minutes.

3. Remove bowl from mixer and add coffee mixture. Add liqueur if using. Gently whisk by hand until smooth.

4. Scoop into ice cream maker and freeze according to manufacturer’s instructions. Transfer ice cream to a covered container and place in the freezer to set for 3 hours or overnight.

Vegan Peach Gelato #aquafaba

This is truly my favourite time of the year. I was born in the summer, and I have found myself, my whole life, gravitating to the heat. I love summer. It’s not just about my birthday, it’s about that carefree feeling of not having an alarm, not needing to cook, and being able to enjoy seasonal fruits and veg that are at the height of their flavour.

I try to get up to the Okanangan every summer to buy wine and to bring home a pile of fruit to make into jams and other good things. While I was in the Okanangan a few weeks back, I didn’t have the opportunity to bring home a pile of fruit, as I was leaving the next day for another trip that was going to last for 10 days. By the time I got home, they would have been off.

georgia peaches

So, this year, I’m making do with smaller batches. I recently got some of these beautiful Okanangan peaches from my favourite farm market out in Richmond. They are heavy, rich and sweet with juice, and if I could characterize what summer tasted like, they would be it.

riesling wild goose vineyardsWhile in the Okanangan, we stopped at one of my fave places up there; Wild Goose Winery in Okanangan Falls (read about last year’s trip here). They do old-school German wines like Rieslings and Gewurztraminers, and they do them really, really well. They also sell a white blend called “Autumn Gold” which is both delicious, and a great value.

pulled pork at smoke and oak bistroLast year, Wild Goose opened a bistro, called Smoke and Oak, where they do some seriously tasty BBQ, along with fresh, seasonal sides and some German favourites. After our dinner, we had a really nice chocolate torte for dessert, which came with a raspberry coulis, and this amazing peach gelato. I had to reproduce it.

But, given my current aquafaba obsession, I thought I’d try to do it vegan. This was the first time I’ve tried to do ice cream with aquafaba. In the past, I’ve always made my vegan ice creams with coconut milk. This recipe requires no milk, but it does require an egg white, which I replaced with the aquafaba. The results were impressive!

I would challenge you to serve this to anyone and have them guess that it was vegan. It’s rich and creamy and fruity. The aquafaba worked great as a binder, and to give it that creaminess that you so crave in an ice cream.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

vegan peach gelato aquafaba

Vegan Peach Gelato

Ingredients:

  • 1 cup minus 1 tablespoon superfine granulated sugar
  • 1/2 cup plus 1 tablespoon water
  • 1 1/2 pounds peaches (I used about 3 large ones)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon aquafaba (chickpea water)
  • 1 tablespoon sugar
  • Pinch of cream of tartar

Method:

  1. In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Remove from heat, and allow to cool.
  2. Peel and pit the peaches, and place them in a blender. Puree until smooth.
  3. Measure out 2 cups of the peach puree, and place it into a bowl.  Stir in the syrup and lemon juice. Chill until cold.
  4. In a separate, small bowl, place the aquafaba, along with the sugar and cream of tartar. Beat until frothy. Gently fold into the peach mixture.
  5. Freeze according to your ice cream maker’s manufacturer’s directions.
  6. If desired, throw in a few diced whole peach slices at the end.

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