Aquafaba Ice Cream -No Churn Vegan Ice Cream

Aquafaba Ice Cream -No Churn Vegan Ice Cream

This aquafaba ice cream is simply the best way to make ice cream without an ice cream maker. It comes out light, fluffy, creamy and delicious every time. Easily make your favorite ice cream flavors by adding fruit, chocolate, peanut butter or caramel.

How can I make ice cream without an ice cream maker?

Make your ice cream from aquafaba for a light and fluffy ice cream that will stay soft enough to scoop when completely frozen.

What is aquafaba?

Aquafaba means bean water in Latin. It is the liquid that you drain off a can of beans. This cooking water contains enough protein from the beans that it acts like egg whites in many ways, therefore, you can whip it into a meringue or whipped cream like substance.

How do I make aquafaba ice cream?

Simply whip the aquafaba from a can of  chickpeas or white beans with a mixer.  Then, add a little cream of tartar or lemon juice, this is an acid that helps break down the protein and fluff it up into a whipped cream texture.

Mix the aquafaba for 6 minutes and then add vanilla and mix for another minute.

Then slowly add powdered sugar while continuing to mix for 3 more minutes until it is all incorporated and it forms firm peeks.

Make sure to beat the aquafaba for a least 9 minutes total.

Time to make the flavor ice cream of your choice….

Combine your favorite plant milk, canola oil, and your ice cream flavor of choice in a blender.  (Oil is added to the ice cream mixture to give it that rich and creamy texture of traditional ice cream.  It can be left out completely, it just won’t be as rich of a flavor).

This aquafaba ice cream is simply the best way to make ice cream without and ice cream maker. Easy to make vegan, gluten free and dairy free ice cream.

Vanilla: An additional teaspoon vanilla

Strawberry: Add ½ cup of fresh strawberries

Chocolate: Add 1/4 cup cocoa powder

Peanut Butter: 1/3 cup peanut butter

Coffee: Add 1 tbsp. instant coffee

Blend your flavor mixture of choice in a blender and then slowly add it to the Aquafaba. Turn the mixer to the lowest setting and beat just long enough to incorporate the mixture. (Don’t overbeat once the milk mixture has been added or it will collapse the aquafaba)!

Then simply pour your ice cream mixture into a dish (large enough to hold 6 cups of ice cream) and immediately freeze for at least 4 hours.

Pouring the vegan aquafaba ice cream into a glass container before putting in the freezer.

Your ice cream will set perfectly and easily scoop out of the pan even days later.

Tip:  I like to use these 6 cup sized Snapware containers because the batch fits perfectly and it has an airtight lid so your ice cream doesn’t absorb the flavors of the freezer.  If you don’t have a container like this, cover your ice cream with plastic wrap to seal in freshness.

What if I want to add other flavors to the ice cream?

To add swirls of flavor, make the vanilla ice cream and then fold in chocolate syrup, caramel, peanut butter or chocolate chips just before freezing it.  You may want to give it another stir about 1 hour after freezing if items look like they are sinking to the bottom.

5 from 1 vote
How to make aquafaba ice cream without an icecream maker. A gluten free, vegan and nut free recipe.
Prep Time
10 mins
Freeze Time
4 hrs

A simple way to make vegan ice cream without an ice cream maker.  Free of dairy, gluten and nuts.

Course: Dessert
Cuisine: American, vegan
Keyword: aquafaba ice cream, vegan ice cream
Servings: 6
Calories: 182 kcal
Author: Monica
For the Aquafaba Ice cream base:
  • 3/4 cup aquafaba (the liquid from a can of chickpeas)
  • 1/2 tsp cream of tartar or lemon juice
  • 1 tbsp vanilla extract
  • 1 cup powdered sugar
Blended Milk Mixture:
  • 3/4 cup plant based milk of choice (like soy milk)
  • 1/4 cup canola oil or any other neutral flavored oil
  • 1 tsp vanilla extract (additional for vanilla ice cream)
Or Pick One of the Additional Flavor Options:
  • 1/2 cup berries or fruit
  • 1/4 cup cocoa powder
  • 1/3 cup peanut butter
  • 1 tbsp instant coffee
  1. Drain a can of chickpeas into a medium sized mixing bowl and sprinkle with some cream of tartar.  (This will be 3/4 cup of aquafaba liquid).

  2. Beat on high speed with a mixer for 6 minutes until very fluffy.

  3. Add a tbsp. of vanilla and beat again for about a minute.

  4. Continue to beat the aquafaba while slowly adding the powdered sugar a few tablespoons at a time until it is well blended and very fluffy. (This should take about 2 more minutes).  Make sure to beat the aquafaba for a total of 9 minutes from start to finish.

Blend the Milk Mixture and Flavor of Choice:
  1. Put milk of choice, oil and any flavor of choice (Berries, chocolate, coffee, ect…)  into a blender and mix for about 30 seconds.

  2. Pour the milk mixture into the fluffy aquafaba a little at a time, folding in.  Don't over stir or your ice cream will lose its fluffiness. 

  3. Pour into a freezer safe container and immediately freeze for at least 4 hours to set completely.  

Recipe Notes
  • Be sure not to over beat once the milk mixture has been added.
  • Omit the oil to make it fat free. (It's just not a rich and creamy without oil).
  • Use canned coconut milk instead of other plant based milk.  (If using coconut milk, there is no need to add additional oil).
Nutrition Facts
Amount Per Serving (1 cup)
Calories 182 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Sodium 17mg 1%
Potassium 84mg 2%
Total Carbohydrates 21g 7%
Sugars 20g
Vitamin A 2.4%
Vitamin C 2.7%
Calcium 4.3%
Iron 0.8%
* Percent Daily Values are based on a 2000 calorie diet.

Do you want to make a vegan ice cream Sunday?

Top your aquafaba ice-cream with vegan caramel sauce…

Homemade vegan caramel sauce over vegan aquafaba ice cream.
Or top it with a berry compote…

Vegan blueberry compote over vegan aquafaba ice cream

Pin the aquafaba ice cream recipe for later:


3 thoughts on “Aquafaba Ice Cream -No Churn Vegan Ice Cream”

  • Wow….this stuff is amazing! I’ve tried making my own ice cream before but its always a pain. This couldn’t be easier and you can make tons of it for almost nothing (I’m cheap and rarely buy it at the store due to the expense).
    My kids love it and don’t even realize what they’re eating. Thank you for inventing so many great recipes!

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