Vegan Aquafaba Chocolate Ice Cream 

did it taste really great? not icy? like ice cubes??

Trueee

Most likely the lighting angle in the room and the camera.

xxAniko I don’t honk it’s the lighting. The lighter shade one has more bubbles in it too.

I think as it melts it gets darker? That can be quite common

Maybe the coconut was still to hot? It really shouldnt be hotter than lukewarm

The same can happen with eggs, when you whip it you're making little bubbles, and the protein in the beans helps to stabilize those bubbles, but fat messes with the surface tension and pops them, which you can see in the video if you look closely. To avoid it deflating completely you should make sure it's as whipped as possible before adding the fat, add it slowly, and fold as little as possible, just enough to pull the mixture together.

Based on what observations?

@@SoundBoss5150 based on my culinary degree in sarcasm

@@SoundBoss5150 It is true though. If you compare the curved top part of the pot at 2:01 before freezing and the pot at 2:06, you can clearly see that the pot at 2:06 is kind of crimped at the top curved part. That suggests those are 2 different pots of ice cream.

@@iamtheonewhoknocksss bro those are air bubbles. The difference in surface texture is because liquid expands when it’s frozen; even soda water which contains bubbles. Besides, I’ve made this twice and both times it came out as advertised. I think you goofy asses just didn’t follow the instructions properly

don't add it all at once, and the sugar helps keeping the aquafaba in shape

Ikr

Marija Kedeva thanks so much, i was about to try this

@N C What even are you on about They literally use both Coconut milk and oil in the initial recipe as well.

OMG. I see the music credit now. My Facebook Messenger button had been covering up the down arrow. (Face palm)

I would Think you need some sort of fat thst is getting solid again after freezimg. Not like oil, so if your oil does this i Think its good to go

Cream of tartar is an acid, it helps the aquafaba to get stiff more easily. I think you could replace ist with a little bit of lemon juice

Carob powder!

don't make chocolate ice cream then. u can use any other flavour

carob works, I love chocolate and carob fools my taste very well as a substitute.

Carob and hazelnut, with a bit of powdered espresso :)

Or cacao powder.

Same 😟

Ephemeral Snow ???

Lunna Wonka si lo puedes batir, si

It thickens the bean juice/aquafaba. Makes it less likely to separate. But this recipe is apparently gross lol

Mrs Frizzle maybe we using just tapioca starch will work as well!! Thank u for replying!! And why do u think the recipe is gross??

Cream of tartar is a type of acid, which stabilize the aquafaba meringue. You can replace it with lemon/lime juice or vinegar with the same amount.

it helps keep the peaks stiff. You'd use it in a meringue made from egg whites too

Then this isn't for you :')

use cashew milk instead... tho I'm a bit late haha :D

you can use lemon juice! 1-2 teaspoons should do it :)

I could do it in 3 Minutes with an electric whisk

Use an electric mixer + don’t whisk it after it becomes stiff like in the video (it becomes watery otherwise)

It also helps if the aquafaba is cold, leaf it in the fridge over night before whisking it☺️

Marie Lou I tried it as well and my aquafaba has been in the fridge and I used an electrical mixer for 30 min and it still didn’t whip up

Gemma Kelley Egg white... It should work like aqua faba

Tara Prasad hmm ok thanks

@@taraprasad7882 this is a no-cook recipe though, so using egg whites instead of aquafaba may not sit well with some people.

If you use egg white you could get infected with a deadly bacteria called salmonella

Just use the coconut milk or cream . You dont need bean water at all. Lmao this aquafaba stuff is a fad.

I agree. But they probobly use the can in a Goodful DIY too...