Ingredients
For 1 l of ice cream
- 10 cl of thick aquafaba
- 40 cl of soy cream
- 150 g of icing sugar
- 1/2 teaspoon vanilla powder (or the seeds of a vanilla pod)
- 10 cl of neutral oil
Preparation
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Beat the aquafaba until stiff in a large salad bowl with an electric mixer at full power. When it reaches the famous bird’s beak texture, it is ready.
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Mix in a blender or in a salad bowl, with a whisk, the cream with the sugar, vanilla and oil.
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Slowly pour into the snowed aquafaba with the whisk at very slow speed to mix.
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Pour into a container and place in the freezer for at least 6 hours. Enjoy within ten days.
