Sunday, 16 August 2015

Vegan Banana Ice Cream

So I recently discovered the magical ingredient that is Aquafaba, which is the brine from a can of white beans, or most commonly chick peas. It is used as an egg substitute for a number of vegan recipes including meringue, nougat, marshmallows, mayonnaise etc., and I've been itching to try it out.

When beaten, the brine turns into a beautifully peaky fluff which is quite yummy just with the sugar and vanilla essence - almost like a marshmallow spread.


1 can chick peas, brine drained into a mixing bowl
1/2 cup castor sugar
2 tsp vanilla essence
2 large bananas

Drain the chick pea liquid into a mixing bowl and use a beater to mix on medium speed until it forms firm peaks (as you would for meringues).  Pulse the castor sugar in a blender to make it finer. You can also use icing sugar, just be sure that it doesn't contain corn flour. Slowly add the sugar in while continuing to mix and if the mixture becomes slightly more liquid, beat until it is firm again. In a separate bowl, mash the two bananas with a fork until they are quite smooth. Add the vanilla essence and bananas to the fluffy mix and fold in evenly.

Place the ice cream in a container and freeze for approx. 6-8 hours, stirring gently every two hours or so to keep the banana bits from sinking.

We ate all of it as soon as it was frozen, so I can't actually say whether it freezes solid if you leave it for too long. Either way, if you let it thaw a little it should be fine (but you'll probably eat it all before then anyway). 

Yum! xx

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