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  • Writer's pictureIssy

Vegan Ice Cream with Berries

Updated: Aug 25, 2020

It is summertime and I believe everybody craves some ice cream to help them cope with the heat. Would it not be nice if we can enjoy the desired portions of this treat without the feeling of guilt that comes with the big amounts of sugar and heavy cream? There is now a lighter and vegan alternative to the classical ice cream. Keep on reading for the recipe.

The base of this vegan ice cream is aquafaba (or chickpea water). The aquafaba replaces egg whites and gives the ice cream its light and airy texture. The flavor of the ice cream - both sweet and sour - comes mainly from the fresh berries. Ripe berries give the best results. To make this ice cream, I picked a mixture of blackberries, blueberries, and raspberries. You can replace them by any type of berries of your choice. Berries are not only super delicious but are also a great source of antioxidants. Experts recommend a boosting portion of berries after a cardio workout. So, if you are a sportsperson, this ice cream is a perfect post-workout snack. Nevertheless, the good news is that you absolutely do not need to break a sweat to enjoy this refreshing dessert!


  • 150 ml aquafaba

  • 200 g fresh berries *

  • 200 ml coconut milk

  • 30 g maple syrup/honey

  • 20 g coconut sugar **

  • 20 g cacao butter ***

  • 1 tsp vanilla (powder or extract)


  1. Place the fresh berries in a saucepan and cook them on a stove at medium heat until most of the moisture evaporates.

  2. Add the coconut milk to the berries and cook for several more minutes while stirring occasionally.

  3. When the mixture thickens, remove it from the stove and immediately add the cacao butter. Stir constantly until the butter melts.

  4. Add maple syrup (honey) and mix well to obtain a homogenous consistency. Let it cool down.

  5. In a deep bowl, add the aquafaba and the vanilla. Using a mixer, start whisking the aquafaba. Whisk for 5 to 7 minutes to obtain stiff peaks.

  6. Once stiff peaks appear, start adding the coconut sugar gradually and keep on whisking for another 2 to 3 minutes.

  7. When the berry mixture reaches approximately room temperature, start adding it slowly to the aquafaba. Mix gently using a spatula and be careful not to release too much of the air created while whisking the aquafaba.

  8. Once the berries are well incorporated into the aquafaba, place the mixture inside a container and freeze it for at least 4 to 5 hours.

  9. When ready to be enjoyed, let the ice cream thaw slightly for about 20 minutes. Bon appetit!


* I used a mixture of blackberries, blueberries, and raspberries.

** Granulated coconut sugar does not dissolve very well into the aquafaba. Therefore, you should make an icing coconut sugar by placing the sugar in a blender and processing it for several minutes until fine.

**** Preferably, cut into small pieces (to ease the melting).

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