♥ Mango Mint Vegan Ice Cream
Mango season is reaching its end – sad times. But if you want that taste for a bit longer, keeping a tub of this refreshing and sweet ice cream in your freezer is the perfect way to preserve that lovely fruity flavour for a couple more weeks.
Here is how I made my Mango and Mint Vegan Ice Cream. The easiest, freshest, lightest, lowest calorie ice cream I have ever made!
Full recipe details follow.
Vegan ice creams have become very popular over summer and for many reasons including their dairy free, gluten free and somewhat healthier properties are fondly known as “nice” creams.
I first saw a recipe for this nice cream on Facebook and I was instantly excited to try it out. The main component is aquafaba (water drained from a tin of chickpeas or beans).
Anything with the wonder ingredient of aquafaba is catching my attention at the moment, ever since I successfully managed to make vegan meringue with it.
The fact that this murky viscous water can turn into bright white foam is amazing. I have whipped up aquafaba so much in the past few weeks my husband is getting slightly sick of eating so many chickpeas. Sorry honey… more houmous?
With very few ingredients, this type of aquafaba ice cream is actually low in fat – none added at all. It’s lighter texture is a nice change from the rich and dense dairy free ice creams already available in supermarkets.
Another great thing about this technique is that is it no churn! Earlier this summer my mother-in-law and I made a mango ice cream with condensed and boiled milk but this required mixing stages between freezing and took a lot longer. Once done, this nice cream can be poured into a freezable container and frozen for only 4 hours before it is ready to eat!
The aquafaba ice cream recipe I saw online was flavoured with strawberries and heavy on the sugar. However, after trying out this technique a few times, I came to realise the natural sweetness of ripen fruit along with a little sugar to stabilise the aquafaba foam is enough.
With boxes of seasonal mangoes lying around the house, my fruit for the ice cream was chosen. I added complementary mint and vanilla to give extra depth and bring out the best of the fresh fruit.
These flavours work well with strawberries and raspberries too so if you find that mangoes are already long gone from the shops, fresh berries are an apt substitute; Throw in a punnet of strawberries, blend with the mint and add into the aquafaba foam instead of mango.
So go on, whisk up some nice cream ice cream yourself and perhaps with a different variation of fruit. Be adventurous!