Strawberry Swirl AquaFaba Vegan Ice Cream // #vegan #aquafaba #icecream #strawberryicecream #veganicecream #chickpeameringue

Since discovering a method for making vegan meringue, the possibilities of how to use it seem endless. The meringue is made using one very unexpected ingredient: chickpea brine (the water leftover from a can of chickpeas). It’s being called aquafaba in the vegan baking community (a word I personally think is a bit silly, but for recognition purposes I’ll use it here). I believe that name was coined in the Facebook group solely dedicated to the stuff.

My latest experiment using aquafaba is ice cream. I’ve previously experimented with a number of different Nana Ice Cream flavours and combinations and frozen bananas never fail to provide a simple, quick and satisfying bowl of ice cream. But after making this batch of aquafaba ice cream, I’m willing to suggest that this is even easier than making Nana Ice Cream, give it a try and let me know what you think!

Strawberry Swirl AquaFaba Vegan Ice Cream // #vegan #aquafaba #icecream #strawberryicecream #veganicecream #chickpeameringue


1 cup strawberries
1-2 Tbsp sugar (or coconut sugar, syrup or other sweetener of choice)
1/2 cup chickpea brine (aka aquafaba)
1/2 cup powdered sugar
1/2 tsp pure vanilla powder


  1. Rinse and drain strawberries, add them with the sugar (or other sweetener) to a food processor and blend to a purée.
  2. In an electric mixer, whip the chickpea brine on high until stiff peaks form (about 3-5 minutes)
  3. Slowly add in the powdered sugar and vanilla powder while still whipping.
  4. Using a spatula, carefully fold in the strawberry purée.
  5. Transfer to an airtight container and freeze for at least 4 hours before digging in.



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  2. This looks fabulous! I literally just played with chickpea brine this weekend and am absolutely amazed at how it works. Ice cream is a great way to put it to work. And I cannot wait to try your strawberry swirl action using it ;)

    • It’s so much fun to try different things with chickpea brine and watch in amazement at what it can do! So glad to hear you’re trying my strawberry swirl ice cream, let me know how it turns out! :)

  3. So this is basically frozen aquafaba meringue. Im a complete novice to making meringue or icecream. Does this give a creamy and easily scoopable texture? All traditional meringue icecream recipes i can find use cream also. Is it necessary? Thanks!

    • Hi Wendy!

      Yes, this is pretty much frozen auqafaba meringue. It comes out very fluffy and light, not creamy. It’s very easily scoopable, doesn’t need defrosting, the light and airy texture of it keeps it from freezing to stone hard. So if you’re ok with it not being a very creamy texture then you don’t need the cream. Give it a try and see what you think of the texture. Let me know if you have any other questions. :)


      • Thanks ive only just seen your reply. Im yet to try it but i will soon. Thanks!

  4. Hi Tina! Your ice cream looks delicious. I tried making it using carrot juice, but it flattened down a bit, and also it tasted beany. Too much beany for my taste. Why so beany taste?

    • Hi Radhika!

      I’m sorry to hear the ice cream didn’t work out for you. My guess is that the carrot juice made it deflate, the fluffy whipped bean water is very delicate and easily deflates, I haven’t tried adding liquid but I can imagine that would make it implode. What other ingredients did you use? Did you use any sweetener? And what beans did you use? I think the water from certain brands or types of beans sometimes leave more of a bean taste, and the amount of sweetener you use will also effect if there’s more or less of a bean taste. Let me know if I can help you out somehow, so you get a delicious ice cream too!


    • Thank you so much Regina! I’m so happy to hear you’re trying this recipe and that you like it. I hope you’ll get to enjoy a nice bowl of strawberry ice cream in the sunshine!

      xx Tina

    • Yay! Thanks so much for stopping by to let me know! Hope you have a wonderful summer Regina! :)

      xx Tina

  5. Wow Tina! Thankyou this recipie is earth shattering! Although to a quarter cup of aquafaba, I added 2 tsp maple syrup and 1/3 cup of smashed frozen berries, and that was sweet enough !! And Super easy – just take a kmix stick whisk to a recyclyed pickle jar and you have fluffy creamy goodness in less than 2 minutes! All I can say is; make hummus, then aquafaba berry ice cream … varieties! Yum ! xo

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