A simple way to make vegan ice cream without an ice cream maker. Free of dairy, gluten, and nuts.
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).
Beat on high speed with a mixer for 6 minutes until very fluffy.
Add a tbsp. of vanilla and beat again for about a minute.
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.
Put milk of choice, oil and any flavor of choice (Berries, chocolate, coffee, etc…) into a blender and mix for about 30 seconds.
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.
Pour into a freezer safe container and immediately freeze for at least 4 hours to set completely.