Tag Archive for vegan ice cream

Vegan Strawberry-Rhubarb Ice Cream #aquafaba

It’s officially spring, and I know that because rhubarb is in the farmer’s markets!

I love rhubarb. Not just for its tartness, but also because it tends to be one of the first things that’s harvested every year. Soon, it’ll be asparagus, then garlic scapes, then… everything else!

We grew rhubarb in our backyard when I was a kid growing up. I clearly remember my mom handing me a stalk of rhubarb and a bowl of sugar for dessert.

I’m not saying it wasn’t good that way, but my palate may have refined a little since then.

Rhubarb really has no better partner than strawberries. For may folks, it’s all about the pie or the crumble, and that’s cool. I won’t judge. But I wanted to do something different, so I thought I’d try to make an ice cream.

This is a technique I used last year with peaches, and it had such great results, I decided to try it again. It uses aquafaba to make it creamy, with excellent results.

 

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

 

Many vegan ice cream bases use coconut, which is delicious, but it doesn’t pair well with everything. This works really well, and the consistency is spot-on.

vegan strawberry-rhubarb ice cream aquafaba

Vegan Strawberry-Rhubarb Ice Cream #Aquafaba

Ingredients:

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 1/2 cups fresh strawberries, washed and quartered
  • 1 1/2 cups rhubarb, washed and chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon aquafaba (chickpea water)
  • 1 tablespoon sugar
  • Pinch of cream of tartar

Method:

  • In a small heavy saucepan add the strawberries, rhubarb, 1 cup sugar and 1/2 cup water. Heat gently to a boil and allow to cook down until the rhubarb is soft, about 20 minutes. Mash the strawberries and rhubarb with a potato masher until they are all mostly incorporated, but sill leaving a few chunks. It should look like a thick syrup.
  • Pour into a bowl and place in the fridge to chill.
  • In your stand mixer, or using a hand mixer or food processor, place the aquafaba, along 1 tbsp sugar and the cream of tartar. Beat until it forms stiff peaks. Gently fold into the strawberry-rhubarb mixture.
  • Freeze according to your ice cream maker’s manufacturer’s directions.

 

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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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