
By Paul Scally
Aquafaba Chocolate Ice Cream
5 steps
Prep:3h 10min
Do you know what to do with leftover aquafaba?  If you guessed making ice cream, then you'd be correct; how'd you possibly get that?  This vegan chocolate ice cream contains only 5 simple ingredients you likely have on hand right now. It's sweet and chocolatey, with a subtly salty flavor, giving it a sea salt chocolate vibe.  Being free of gluten and refined sugar, this healthy ice cream is the perfect light and refreshing treat that's low in calories. Each serving is about 1/3 cup, or 66 g
Updated at: Wed, 24 Sep 2025 21:00:30 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
5
Low
Nutrition per serving
Calories58.8 kcal (3%)
Total Fat0.9 g (1%)
Carbs12.2 g (5%)
Sugars7.2 g (8%)
Protein1.6 g (3%)
Sodium4.1 mg (0%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large glass bowl, beat your aquafaba and lemon juice with a hand mixer for about 3 minutes, or until foamy and you have soft peaks. Apple cider vinegar will also work in place of lemon juice
 aquafaba¾ cup
aquafaba¾ cup lemon juice2.5g
lemon juice2.5gStep 2
Beat in the vanilla until fully combined. Next, beat in the maple syrup (or honey or sugar free syrup). Finally, beat in the cocoa powder
 vanilla extract15g
vanilla extract15g maple syrup40g
maple syrup40g cocoa powder25g
cocoa powder25gStep 3
Freeze for 1 hour. Churn with your hand mixer. Repeat 2 more times for a total of 3 hours
Step 4
Transfer your ice cream to a container, and store in the freezer
Step 5
This ice cream can be eaten directly out of the freezer. It doesn't need to sit out before scooping, but it will melt quickly. Its texture is similar to a chocolate Italian ice
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