So there’s this amazing new discovery in the vegan food world. It’s an egg replacer. You’ve probably heard of it and if not, you definitely will soon enough (HINT : keep reading) and you probably have it in your pantry already. Say whaaaaattt?!?!
It’s called aquafaba. Check out the facebook page for all the amazing stuff people are making with it (it’s mind blowing!). But here’s the thing….the reason why you probably have it in your pantry is because well…it’s bean brine.
Open a can of chickpeas, butter beans, kidney beans and practically any other kind of legume and you’re going to be the proud owner of approximately half a cup (4 oz. for American readers) of the egg replacement goodness. AQUAFABA! And that’s what this coconut and lime ice-cream is made from. Bean water. Yum. Don’t knock it before you try it because it’s amazing (did I mention that already??).
It makes for some really easy and simple ice cream too. No standing over the stove, no churning, no whatever else happens when you make “normal” ice cream; just beat, mix, freeze and eat. Of course frozen bananas work just as well if you want to opt for a sugar free option like my Cherry Ripe Icecream.
Coconut and Lime Ice-cream
- 1/2 cup aquafaba
- 1/2 cup castor sugar
- 1/2 cup coconut cream
- zest and juice of 1 lime (two if you’re feeling particularly zesty)
- shredded coconut
- Beat aquafaba in a non-plastic bowl until stiff peaks form
- Continue beating while slowly adding sugar. It should form a meringue type consistency
- In a separate small bowl, combine lime zest, juice, coconut cream and shredded coconut (as much as you want!)
- Add to aquafaba mixture and fold in gently making sure it is incorporated thoroughly
- Pour into a container and set in the freezer for at least 3-4 hours (overnight is best)
- Eat it! (You don’t have to share if you don’t want to).
*Make sure to put the coconut cream in AFTER you have whipped the aquafaba and sugar. Fat and oil prevents stiff peaks from forming which is why a non-plastic bowl is recommended.