"Remember that vegan aquafaba chocolate mousse I made a couple weeks ago?
Well it actually makes the fluffiest ice cream o:
Sandwiched mine in between peanut butter cookies (that definitely need some improvement..) but the chocolate mousse ice cream is seriously good<3"
Aquafaba Chocolate Mousse And Peanut Butter Cookie Sandwiches
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INGREDIENTS
Aquafaba/chickpea brine from one can of chickpeas (other beans work as well, I have used both chickpea and kidney bean brine)
4 oz of your favorite dark chocolate
1-2 tbsp of xylitol or other dry sweetener/sugar of choice
a pinch of vanilla (optional)
DIRECTIONS
Melt the chocolate in a double boiler, removing the bowl from the pot once about 2/3 of the chocolate has melted.
Whisk the aquafaba with a hand mixer until stiff peaks form, add the sugar and vanilla and whisk again to the point of stiff peaks.
Make sure the chocolate is about body temperature (not really warm to the touch, but still fully melted). Add to the aquafaba and gently fold in until all incorporated.
TIP: don't mix it too much because the air bubbles are what cause that fluffy texture!
Chill for at least half an hour and serve as mousse or freeze for about 1h/1h 30min and serve as ice cream!
Check out this recipe for a vegan Peanut Butter Cookie to use for the sandwiches.