I scream, you scream: We all scream for ice cream!

Well, I’m still making one of the two recipes in my initial ice cream post, but one had minute traces of sulphites in the cream, so I found another alternative! AND my ice cream cones are getting much better.

Ice cream… without cream!

The secret to my current ice cream is frozen Aquafaba mousse. I love this stuff, and while I usually use legumes, it can be made with alternatives, too.

1) Thaw your Aquafaba

2) Put it in a stand mixer with the whisk attachment, and whisk until stiff peaks form.

3) Add a sugary syrup as desired, and another acid will also help stability.

4) Take a small amount out, and mix in flavourings, like melted chocolate, fruit jam, blended fruit, caramel sauce, etc.

5) Gently fold the flavoured mousse into the regular stuff; it may deflate a little bit… but it’s not too bad

6) Freeze it & enjoy.

Ice Cream Cones

I found a waffle cone iron, and I’m still experimenting. My recipe today was very vague- I threw together ~3/4 c coconut flour, ~1/2 c oat flour, 1/2 tsp baking soda, 1tsp rice vinegar, and ~1.5 cups of milk. If you use a dairy free milk… top 10 free. It looked like this going into the iron.

It ended up a bit soft, but they functioned!

Happy Experimenting 🙂

-Janice

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