
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


Step 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



Step 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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