Tag Archive for vegan ice cream

Black Ice Cream {Vegan}

This week, I’m sharing recipes for weirdly-coloured food. This is a current food trend with bucks against the really popular unicorn or rainbow food trends of last summer where everything was happy pastels.

This current food trend features dark-coloured food, or “goth food.” I recently shared a recipe for a purple panna cotta dessert, and today, it’s black ice cream.

Black Ice Cream Vegan

I know… what? It sounds offputting, right?

Last summer, the whole black foods trend started with black soft serve ice cream from a food truck sponsored by Kraken (yes, the ice cream had rum in it, as well). Mister in Yaletown, who makes nitro ice cream, also has a black ice cream on its menu. Many health-conscious types are swearing by a detox black lemonade, and Burger King in Japan launched a black burger (the bun is black). Here in Vancouver, you can get a Noir Burger at the Fresh Window Cafe.

The mystery ingredient in all these black foods is the same; not squid ink, but activated charcoal.

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

Now, if you own a water filter system of any type, the filter is made up primarily of activated charcoal. It’s a powerful cleanser and detoxifier. The kind that you can buy to use in your food is made from coconut shells, primarily, and I got mine at the newly-opened Soap Dispensary on Main St.

The benefit of these kinds of foods is that they are supposed to be detoxifying to your body. It sure makes for pretty, Instagram-worthy food, but it likely isn’t going to be a cure for cancer, or even your hangover. There may be some health benefits, however.

Weirdly, when you add it to foods, it affects the colour, but not the odour or the taste. I added 3 tsp to my favourite vegan ice cream recipe and the result tastes the same as it always does, but the ice cream itself is a velvety black colour.

The colour doesn’t seem to turn people off. I recently did a poll on Instagram, and 97% of the people that responded said they would try it.

Would you?? Have you had any experience with black foods? Let me know in the comments below.

Black Ice Cream

Black Ice Cream {Vegan}


  • 3 tbsp aquafaba
  • 12 cup granulated sugar + 2 tbsp, divided
  • 12 tsp xanthan gum
  • 1 can (14 oz/400 mL) coconut milk,
  • 1 tsp vanilla extract
  • 18 tsp vanilla bean seeds
  • 3 tsp activated charcoal powder


  1. In mixer bowl, combine aquafaba and 2 tbsp sugar; sprinkle in xanthan gum. Attach wire whisk and mixer bowl to mixer. Set speed to Low and beat for 2 minutes. Turn speed up to Medium and beat for 2 minutes. Set to highest speed and beat mixture until thick peaks form, about 4 to 6 minutes.
  2. Remove bowl from mixer and add coconut milk, vanilla extract, vanilla seeds, activated charcoal and the remaining 12 cup sugar. Carefully whisk by hand, until aquafaba mixture is mostly incorporated into ice cream.
  3. Scoop into ice cream maker and freeze according to manufacturer’s instructions. I have a Cuisinart, and it takes about 20-30 minutes. Transfer ice cream to a covered container and place in the freezer for 2 to 3 hours to set.


Fudgey Chocolate Ice Cream {Vegan}

Ohhhhh… vegan ice cream. It’s a challenge.

You see, in order for ice cream to work, it needs fat. Lots of fat. Fat gives it a creamy mouthfeel, but it also helps the ice cream to stay creamy, and not get too hard and unscoopable.

When it comes to making vegan ice cream, many people default to coconut milk or coconut cream, and there’s a good reason for that–it’s full of fat (especially if you’re using coconut cream). Coconut really is the closest substitute for whipping cream in the vegan world.

The problem with coconut milk is that has a very distinct flavor, that kind of overtakes everything it touches. If you like coconut, that’s cool, but if you’re not so crazy about it… maybe not.

Chocolate Ice Cream Vegan

I recently started experimenting with Oat Milk. Now, I usually make my own, but there are now commercially-available versions on the market. Part of the reason I love oat milk is because it’s allergen-free. No gluten, no soy, and no nuts, and unlike a lot of commercial non-dairy milks out there, it has a thickness and creaminess that I really enjoy. I’m not crazy about putting regular non-dairy milk in my coffee, because it’s watery, and not creamy enough. Oat milk, however, is thicker, creamier and richer–so I thought it might also be great in ice cream.

When I was writing Aquafabuous! last summer, I spent a large chunk of time experimenting with ice (or “nice”) creams. I acquired an ice cream maker many years ago, and even though I don’t use it year-round, it’s proven to be invaluable. I love making “pure” ice creams, just the basic ingredients, no fillers or preservatives.

When you’re making a traditional (non-vegan) ice cream, the custard part is usually thickened with egg yolks. A trick I learned a long time ago is to separate the yolks from the whites, incorporate the yolks into the cream to make the custard for the base, but then to whip the whites into a meringue and fold into the custard right before you churn it.

What does that sound like?? Aquafaba!! And, as it turns out, it works like a charm when making vegan ice cream.

Some of the recipes in my Aquafabulous! use coconut milk, but this one does not. There is still coconut in here, but in the form of coconut oil. It lends the fattiness needed to make the ice cream smooth and creamy, but without the strong coconut flavor.

I also learned, while writing the book, that you Xanthium Gum makes a huge difference to the texture of the ice cream. It helps immensely to keep it scoopable.

This ice cream tastes like fudgesicles. Except vegan. It’s amazeballs.Vegan Chocolate Ice Cream

Fudgey Chocolate Ice Cream {Vegan}


  • 2 cups Oat Milk (I used So Fresh unsweetened vanilla)
  • 3/4 cup sugar
  • 6 green cardamom pods, smooshed
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup melted coconut oil
  • 6 tbsp aquafaba
  • 1/2 tsp xanthium gum


  1. In a smallish saucepan over medium heat, add the oat milk, cardamom and sugar. Heat gently just up to the boil and simmer a few minutes until the sugar is dissolved.
  2. Remove from heat and allow to stand for 5 minutes, to allow the cardamom to further steep into the oat milk.
  3. Whisk in the coconut oil and the cocoa powder, until the mixture is smooth. Strain into a bowl and place in the fridge to cool.
  4. Meanwhile, whip the aquafaba together with the xanthium gum until it achieves stiff peaks. I like to whip it for 2 minutes on low, 2 minutes on medium, then turn it up to high for the duration–usually about another 2-4 minutes. You should achieve stiff peaks within 10 minutes.
  5. Carefully pour the cooled chocolate/oat milk mixture into the whipped aquafaba, and fold them gently together until mostly incorporated.
  6. Pour into your ice cream maker and freeze according to your ice cream makers’ directions. I use a Cuisinart, it usually takes about 20-30 minutes to achieve the right consistency. Remove from ice cream maker and place in the freezer for a few hours to set.


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