Thank you for sharing. I have tried the recipe several times and some things made a difference. After four trials here is what I found. It was not so much the aquafaba but other factors. Used the same aquafaba each time so that is not the factor that changed. The temperature of ingredients does make a difference! It fails if items are too cold or too warm. Room temp 73+- is best. Also, I tried without the same amount of cream of tartar. I was unable to make it work with less. Why did I try that because other recipes online require less cream or tartar so it should have worked, …no. If the fruit is not cut too small bits ( ¼in. or less), it will pool at the bottom and sit in a pool of liquefied stuff that becomes a chunk of ice once it is frozen. ***I also tried putting this mixture into an ice cream maker to see what would happen. Yes, it freezes the mix very quickly (7 -10 minutes) but it does not come out smooth and soft but rather with bits of crunchy ice crystals. You can still eat it and tastes good. But if you put it in the freezer, it becomes a large chunk of ice. (But…. If you then let it thaw out to half-melted, and then mix, it makes a great thick drink like those sold at convenient stores from the machines. (half liquid/half ice bits). I hope this helps others who want to try and play with this amazing recipe. I love it.
Thanks for reporting your findings; that's very useful! Weird that the ice cream becomes chunky and full of ice crystals if you use an ice cream maker; it usually is the other way around, but maybe the constant churning of the machine collapses the aquafaba and makes the base much denser. About the half liquid/half frozen drink from machines at convenient stores, do you refer to slushy?
I tried the recipe, I didn’t use strawberries in mine, I used protein peanut butter, the texture is so smooth, overall it’s very yummy😋 I love it!! Thank you so much 🤗
I think there is trade off between fat and sugar content. I make my meringue for ice-cream with 1/2 cup aquafaba + 1/4 cup castor sugar. But I make soy cream with 1/2 cup soy milk + 3/4 - 1 cup oil. I purée fruit separately, with 1/4 tsp xanthan gum or the water in the fruit makes ice-cream icey (I like more strawberries, so more water). This is also nice with bananas or melted chocolate instead. The thick soycream means plain vanilla is good too.
Dear Sir, I'm a bit of a mad food scientist ( and blogger ). While Im not a vegan, I'm very plant forward. This past weekend, I cooked up some Great Northern Beans. Those became Vegan Tuna Salad. 60g of the resulting aquafaba was used in making vegan mayonnaise to use in the abovementioned salad. After reduction, I still have 1 litre of aquafaba to use. So, your short about scoopable aquafaba ice cream caught my attention. Particularly, since its the dog days of August here in the U.S Midwest. This led me to the vidro above. Additionally, the cost to produce seems much more affordable than commercial dairy ice cream is to buy in the store . Your recipe/ process seems very replicable. I'll definitely give you a shoutout in the upcoming blog post.
Thanks for the feedback. Yeh, this ice-cream recipe surprised me too. Super easy and totally legit tasting. Let me know how yiu get on. BTW, is your blog about service animals? Take care and don't forget to share. 😉
@FoodTech101 Hello Sir, I've made a few batches. I chose blueberries rather than strawberries. I used 1 cup of powdered sugar for the first batch. Waaaaay too sweet. So the next batch, I dropped the sugar to 1/4 cup and it was tolerable. I've also used a 1/4 cup of turbinado sugar in a third batch. For all batches, I used homemade green split peas milk. I'm still tinkering. All were very tasty and refreshing. I've even used some as the milk/ice/sweetener for an iced coffee.
Hi, made this, not really ice cream, but a sorbet. But nice and light as a somewhat alternative. "Somewhat" because of the oil and ton of sugar, albeit 'icing sugar, I used honey, and it was sweet enough. I would make it again, but as sorbet, not ice cream.
Glad it turned out ao well for you! For less crystalline icecreams, have you tried natural emulsifiers - basil seed gel, chia seed gel, flaxseed gel and simmered down apple cider vinegar for synthetic gum free emulsifiers
No, but I like to experiment. Thanks for the idea. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: czcams.com/video/l5aQzp2apfs/video.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops czcams.com/video/59UrtBbo0rI/video.htmlsi=fGDzpA5SosdTX2lZ
Thanks@@FoodTech101 id like to try these too, your channel reminds me if Foodengineers site where they shared secret of crispy thin pizza is less water as possible😂
@@FoodTech101 Wow, thanks for the Rice Bubbles recipes, its $10 a box in Oz amazing. Will try popping brown rice soon. Soaked some too long its growin roots now😂 Have you try LCMS, the rice bubbles vanilla snack bar?
i will try for sure! can coconut oil be used? does it remains scoopable after few days? of course if you have not eaten every thing before! like you make it 2 days ahead your party ... cheers from France
Fantastic! Let me know how it turns out. If you haven't already seen then, you may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: czcams.com/video/l5aQzp2apfs/video.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops czcams.com/video/59UrtBbo0rI/video.htmlsi=fGDzpA5SosdTX2lZ
@@FoodTech101 My daughter loves it, but I must have messed up something in the proportions because the texture is like compacted snow :) I'll try it again with the same exact proportions as the video
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice: czcams.com/video/l5aQzp2apfs/video.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops czcams.com/video/59UrtBbo0rI/video.htmlsi=fGDzpA5SosdTX2lZ
Your basic recipe discoveries amaze us. My wife put aside the chick pea juice in the fridge last night. With my children asking me how di they make rice cruspie, I dropped on your 2 rice crispie video, then your ice cream. Before the end of the video, my wife ran to the fridge and is already testing out your ice cream, with Maple syrup :) Results to come, lol. Result: used red kidney bean canned juice. For some reason, we are not aware it didn't work out. Opened to suggestions?
Fantastic!! As soon as I get some free time from marking books and planning lessons. I want to do a video on how to make cornflakes. In fact, I have a whole bunch of interesting video ideas, just as soon as I get the time. :-)
At the end of the video, where the ice cream is in the square bowl, clearly the texture is not like ice cream. It seems crumbly, not smooth and somewhat sticky like Italian ice cream. You have to churn this mixture while it freezes, or you won't get it right! Why do you need the flavorings? You can use the fruit to flavor the icecream. When using 500 gr of strawberries as a part of 1 kg of your mixture, you would need some dextrose, a sugar that is not as sweet as saccharose but has a much greater potential to keep your ice cream soft and of the right texture. That is where the solution hides itself!
Because of the air from the aquafaba, it doesn't need to churn when in the freezer. But feel free to try, and or modify the recipe, any way you like. Maybe message back and let me know how it comes out.
I made gingerbread cheesecake this new year, after not having dared using aqua faba for years now (because of a failed attempt, think it was the conistency that was to watery). Oh my it was delicious and so easy. Now I shall try making meringues with this stuff. Exciting times ☺️
I've watched a couple of your videos and been enjoying them. You mentioned making this with caster sugar. In the recipe, you used icing sugar. In the US our icing sugar is mixed with corn starch. Caster sugar wouldn't have corn starch. Do you think that would change the texture and end result? I think I would prefer caster sugar but wanted to make sure it would still come out well. Also curious if you've tried this with maple syrup or date syrup as the sweetener. Possibly they would add too much liquid?
Sorry for the confusion. My bad. I used icing sugar but the recipe also works well with caster sugar. You can basically use whatever sugar you have. Thanks so much for watching and taking the time to comment.
I like experimentation. Maybe try it with the alternative sweeteners and come back and let me know how they came out. Maybe we could plan to do an international collab in the future. 😉
Thank you for this video! I am new into cooking with aquafaba. I tried this recipe and everything looked perfectly mixed exactly like yours, but when I put the ice cream in the freezer, all the liquids ended up splitting from the aquafaba and dropped at the bottom. Any idea what did I do wrong? :(
I use NOW brand Organic Monk Fruit (no assoc.) to sweeten , and also add 1/2 tsp cream of tarter, and 1/2 tsp Xanthem/guar gum to help stabilize and reduce ice crystals.
@@FoodTech101 I made it without the oil, and it was very good. For the "milk" I used half a cup of Almond milk, and half a cup of fat free Half & Half. I often blend in a cup of cooked soy beans. I often use some fat free powdered milk.. True, not vegan.. but soy is very high in oxilic acid, whic causes kidney stone formation. Intoducing of Calcium (NOT as a supplement, which does not work well) but as a food component, allows oxilic acid to bind with the calcium during digestion and not do so in the kidney where it would make a kidney stone Believe me, you do NOT want to have a kidney stone.
Maybe you're mixing the milk in too vigorously before putting in the freezer. The idea is to keep as much air as possible as this makes for a lighter soft scoop ice cream.
Thank you for sharing. I have tried the recipe several times and some things made a difference. After four trials here is what I found. It was not so much the aquafaba but other factors. Used the same aquafaba each time so that is not the factor that changed. The temperature of ingredients does make a difference! It fails if items are too cold or too warm. Room temp 73+- is best. Also, I tried without the same amount of cream of tartar. I was unable to make it work with less. Why did I try that because other recipes online require less cream or tartar so it should have worked, …no. If the fruit is not cut too small bits ( ¼in. or less), it will pool at the bottom and sit in a pool of liquefied stuff that becomes a chunk of ice once it is frozen. ***I also tried putting this mixture into an ice cream maker to see what would happen. Yes, it freezes the mix very quickly (7 -10 minutes) but it does not come out smooth and soft but rather with bits of crunchy ice crystals. You can still eat it and tastes good. But if you put it in the freezer, it becomes a large chunk of ice. (But…. If you then let it thaw out to half-melted, and then mix, it makes a great thick drink like those sold at convenient stores from the machines. (half liquid/half ice bits). I hope this helps others who want to try and play with this amazing recipe. I love it.
A shot of vodka takes care of the ice crystals.
Thanks for reporting your findings; that's very useful! Weird that the ice cream becomes chunky and full of ice crystals if you use an ice cream maker; it usually is the other way around, but maybe the constant churning of the machine collapses the aquafaba and makes the base much denser.
About the half liquid/half frozen drink from machines at convenient stores, do you refer to slushy?
I tried the recipe, I didn’t use strawberries in mine, I used protein peanut butter, the texture is so smooth, overall it’s very yummy😋 I love it!! Thank you so much 🤗
Oooo peanut butter! That's a nice variation. Great job!
It would be helpful if you wrote the ingredients in the description but besides that, I loved the vid!
Your wish is my command. Will make sure that gets done.
Where is it??? @@FoodTech101
I think there is trade off between fat and sugar content. I make my meringue for ice-cream with 1/2 cup aquafaba + 1/4 cup castor sugar. But I make soy cream with 1/2 cup soy milk + 3/4 - 1 cup oil. I purée fruit separately, with 1/4 tsp xanthan gum or the water in the fruit makes ice-cream icey (I like more strawberries, so more water). This is also nice with bananas or melted chocolate instead. The thick soycream means plain vanilla is good too.
That'll work.
I like dense ice cream, so soycream must be the answer! Thank you
Dear Sir,
I'm a bit of a mad food scientist ( and blogger ). While Im not a vegan, I'm very plant forward. This past weekend, I cooked up some Great Northern Beans. Those became Vegan Tuna Salad. 60g of the resulting aquafaba was used in making vegan mayonnaise to use in the abovementioned salad. After reduction, I still have 1 litre of aquafaba to use. So, your short about scoopable aquafaba ice cream caught my attention. Particularly, since its the dog days of August here in the U.S Midwest. This led me to the vidro above. Additionally, the cost to produce seems much more affordable than commercial dairy ice cream is to buy in the store .
Your recipe/ process seems very replicable. I'll definitely give you a shoutout in the upcoming blog post.
Thanks for the feedback. Yeh, this ice-cream recipe surprised me too. Super easy and totally legit tasting. Let me know how yiu get on. BTW, is your blog about service animals? Take care and don't forget to share. 😉
@FoodTech101
No Sir,
The blog is about culinary experimentation. In my kitchen AKA The Domestic Culinary Laboratory. **Grins**
@FoodTech101
Hello Sir,
I've made a few batches. I chose blueberries rather than strawberries.
I used 1 cup of powdered sugar for the first batch.
Waaaaay too sweet.
So the next batch, I dropped the sugar to 1/4 cup and it was tolerable. I've also used a 1/4 cup of turbinado sugar in a third batch.
For all batches, I used homemade green split peas milk. I'm still tinkering.
All were very tasty and refreshing.
I've even used some as the milk/ice/sweetener for an iced coffee.
@@caninedrill_instructor5861please share your milk process, does it taste like peas?
Don't stop posting, you will get there.
Thanks for the encouragement
You are one of the honest ones. Thank you from St Lucia
Hi, made this, not really ice cream, but a sorbet. But nice and light as a somewhat alternative. "Somewhat" because of the oil and ton of sugar, albeit 'icing sugar, I used honey, and it was sweet enough. I would make it again, but as sorbet, not ice cream.
Glad it turned out ao well for you! For less crystalline icecreams, have you tried natural emulsifiers - basil seed gel, chia seed gel, flaxseed gel and simmered down apple cider vinegar for synthetic gum free emulsifiers
No, but I like to experiment. Thanks for the idea. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original:
czcams.com/video/l5aQzp2apfs/video.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
czcams.com/video/59UrtBbo0rI/video.htmlsi=fGDzpA5SosdTX2lZ
Thanks@@FoodTech101 id like to try these too, your channel reminds me if Foodengineers site where they shared secret of crispy thin pizza is less water as possible😂
@@FoodTech101 Wow, thanks for the Rice Bubbles recipes, its $10 a box in Oz amazing. Will try popping brown rice soon. Soaked some too long its growin roots now😂 Have you try LCMS, the rice bubbles vanilla snack bar?
Thank you for this recipe! 🌻
you're welcome. You might also find this video interesting: czcams.com/video/l5aQzp2apfs/video.htmlsi=y1zM90nRZ6owN-ne
i will try for sure! can coconut oil be used? does it remains scoopable after few days? of course if you have not eaten every thing before! like you make it 2 days ahead your party ... cheers from France
try it and let me know
tried making it using castor sugar, it flattened the cream, will try using powdered sugar next time
Amazing I will try it haha I miss ice cream so much 🥺
@Laura L Not in Mexico 😔👍
This is awesome!!! Thank you
Done, it's in the freezer, tasting tomorrow!
Fantastic! Let me know how it turns out. If you haven't already seen then, you may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original:
czcams.com/video/l5aQzp2apfs/video.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
czcams.com/video/59UrtBbo0rI/video.htmlsi=fGDzpA5SosdTX2lZ
@@FoodTech101 My daughter loves it, but I must have messed up something in the proportions because the texture is like compacted snow :) I'll try it again with the same exact proportions as the video
got tubs of aquafaba frozen for a long while now in my freezer, will try later on...thank you
Let me know how your attempt come out. 😀
best vegan ice cream recipe ever
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice:
czcams.com/video/l5aQzp2apfs/video.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
czcams.com/video/59UrtBbo0rI/video.htmlsi=fGDzpA5SosdTX2lZ
Appreciate your recipe. ... if you use the hard way to make it will be much healthier. In the can uiuiui. with my lots of love .
Your an absolute legend sir.
I appreciate the love
Thanks so much, can’t wait to try!😆
Great video. Sister looks beautiful. Ice cream looks delicious 😋
Thank you 😋
Your basic recipe discoveries amaze us. My wife put aside the chick pea juice in the fridge last night. With my children asking me how di they make rice cruspie, I dropped on your 2 rice crispie video, then your ice cream. Before the end of the video, my wife ran to the fridge and is already testing out your ice cream, with Maple syrup :) Results to come, lol. Result: used red kidney bean canned juice. For some reason, we are not aware it didn't work out. Opened to suggestions?
Fantastic!! As soon as I get some free time from marking books and planning lessons. I want to do a video on how to make cornflakes. In fact, I have a whole bunch of interesting video ideas, just as soon as I get the time. :-)
You can make icing sugar by putting raw sugar into the blender
Thanks for the tip
Saving the recipe for later
tks...😍
Hope you enjoy. Come back and let us know how you attempt comes out.
At the end of the video, where the ice cream is in the square bowl, clearly the texture is not like ice cream. It seems crumbly, not smooth and somewhat sticky like Italian ice cream. You have to churn this mixture while it freezes, or you won't get it right! Why do you need the flavorings? You can use the fruit to flavor the icecream. When using 500 gr of strawberries as a part of 1 kg of your mixture, you would need some dextrose, a sugar that is not as sweet as saccharose but has a much greater potential to keep your ice cream soft and of the right texture. That is where the solution hides itself!
Because of the air from the aquafaba, it doesn't need to churn when in the freezer. But feel free to try, and or modify the recipe, any way you like. Maybe message back and let me know how it comes out.
really enjoyed this video, thanks a lot for sharing your recipe!
My pleasure 😊
nice video i liked it
lockdown mai cocking mere ko hi krna h
Thanks
I didn't catch how much (soy) milk and oil goes into the recipe for best results? Anyone? Thanks! :-)
1/4 cup of oil to 1 cup of milk
Complete recipe: thehiddenveggies.com/aquafaba-ice-cream/
correct
Thanks for answer.,,,
That looks divine ! and you say it is not icy? I shall have to try this for sure! :) Thank you
I made gingerbread cheesecake this new year, after not having dared using aqua faba for years now (because of a failed attempt, think it was the conistency that was to watery). Oh my it was delicious and so easy. Now I shall try making meringues with this stuff. Exciting times ☺️
Thanks for sharing this recipe.can I use dairy milk in this ice cream plz reply me
sure
What if I leave the oil out? Will it ruin the texture?
Try it and let me know. I'm always up to learn new ways of doing things. ☺
I've watched a couple of your videos and been enjoying them. You mentioned making this with caster sugar. In the recipe, you used icing sugar. In the US our icing sugar is mixed with corn starch. Caster sugar wouldn't have corn starch. Do you think that would change the texture and end result? I think I would prefer caster sugar but wanted to make sure it would still come out well. Also curious if you've tried this with maple syrup or date syrup as the sweetener. Possibly they would add too much liquid?
Sorry for the confusion. My bad. I used icing sugar but the recipe also works well with caster sugar. You can basically use whatever sugar you have. Thanks so much for watching and taking the time to comment.
I like experimentation. Maybe try it with the alternative sweeteners and come back and let me know how they came out. Maybe we could plan to do an international collab in the future. 😉
Thank you for this video! I am new into cooking with aquafaba. I tried this recipe and everything looked perfectly mixed exactly like yours, but when I put the ice cream in the freezer, all the liquids ended up splitting from the aquafaba and dropped at the bottom. Any idea what did I do wrong? :(
You might also like to check out: czcams.com/video/6wPAj6B5qWI/video.html
Did you blot the strawberries dry first?
Thanks for this. I've run out of cream of tartar - is it possible to make it without this?
A friend of mine used lemon instead. Works like a charm!
love it
I use NOW brand Organic Monk Fruit (no assoc.) to sweeten , and also add 1/2 tsp cream of tarter, and 1/2 tsp Xanthem/guar gum to help stabilize and reduce ice crystals.
Why the oil? Any substitutes?
It will still work without the oil but oil does add richness. Try without and let us know how it comes out.
@@FoodTech101 I made it without the oil, and it was very good. For the "milk" I used half a cup of Almond milk, and half a cup of fat free Half & Half. I often blend in a cup of cooked soy beans. I often use some fat free powdered milk.. True, not vegan.. but soy is very high in oxilic acid, whic causes kidney stone formation. Intoducing of Calcium (NOT as a supplement, which does not work well) but as a food component, allows oxilic acid to bind with the calcium during digestion and not do so in the kidney where it would make a kidney stone Believe me, you do NOT want to have a kidney stone.
Hi great video. Please can you tell me what oil you used? Thank you.
Any tasteless oil really. I used sunflower oil
@@FoodTech101 thank you. I'm going to make some and I'll let you know how it turns out.
Hope you're safe
Thanks. You too
I made this pineapple flavoured, since I live in a tropical country. It's in the freezer rn. Fingers crossed. Hopefully it won't get deflated🤞
s
So, how did it turn out?
@@FoodTech101 it tasted Amazing but it was quite unstable, lil bit of water had seperated. But I thoroughly enjoyed it
My Aquafaba gets deflated cn u tell why
Maybe you're mixing the milk in too vigorously before putting in the freezer. The idea is to keep as much air as possible as this makes for a lighter soft scoop ice cream.
Everything looked so good until you mentioned the icing sugar. I'm not allowed of sugar with gout. Very sad
All is not lost. Try 'Stevia'. Comes from plant leaves. Here's a link, but check with doctor first: amzn.to/3nMQYWm
Thank you, same here!!!!
😳🤩😍🥳🔝💯🙏🏼