This vegan no churn ice cream sorbet is the most easiest and low-cost recipe that I have and I would like to share with you today! This will treat you and your family well during warmer seasons, especially in hot weather. I call this ice cream sorbet because it’s not creamy as ice cream but not icy as sorbet. It’s nicely scoopable, light, refreshing and delicious☺
What do I need to make the Vegan No Churn Ice Cream Sorbet?
- liquid from one can of chickpeas
- vanilla extract
- soy milk
- neutral flavoured oil such as sunflower oil
- cherry jam or your favourite jam (for additional flavour)
Yes, you only need 5 ingredients! I used liquid from chickpeas but you can substitute different types of white beans such as cannellini beans. You could skip the additional flavour. If you do, you might want to add one more tea spoon of vanilla extract. I added cherry jam for additional flavour but this can be any jam such as strawberry, blueberry and marmalade. Just make sure you put the amount in a bowl and give it a good stir before fold in the mixture. If you are not a jam person, you could try adding fresh fruits, cocoa powder or coffee to create your favourite flavour! If you do, blend with the oil and soy milk in a bowl before adding to the fluffed up chickpea liquid (aquafaba). You can make ice cream creamier by adding soy or oat cream instead of the soy milk.
I’ve got a can of chickpeas in salted water. Can I still use it?
I always use unsalted one but you can still make aquafaba with salted chickpea liquid but of course if will add slightly salty flavour to your ice cream. If you don’t like saltiness in ice cream, avoid it but if you like it use it. So it’s entirely up to you!
Will I taste chickpeas in the ice cream?
You will probably taste it slightly. I would say it doesn’t affect the flavour of the ice cream at all and the additional flavour helps the beany taste to subside. If you don’t like chickpea-ness in the flavour, try use other types of white beans. I heard that liquid from cannellini beans is much milder in taste, though I haven’t tried it myself☺
Making guide
It’s super easy to make this ice cream and no stirring required after it goes in the freezer! All you need to do is wait for at least 4 hours for the ice cream to be ready for serving.
- Drain the liquid from a can of chickpeas into a mixing bowl and beat with an electric mixer for about 5 minutes. The liquid will become white and fluffy. Add in the vanilla extract and beat for a minute.
- Add in the icing sugar, a little at a time. After all of the sugar goes in, continue beating for 3 minutes.
- In a separate mixing bowl or a beaker, blend the oil, soy milk and half amount of the cherry jam with the electric mixer. Put the other half of the jam in a small bowl and give it a good stir, set aside.
- Gently add the blended wet mixture into the fluffed up chickpea liquid (aquafaba) and fold it with a spoon. Please do not stir repeatedly, it would ruin the fluffiness otherwise.
- Add in the other jam you have set aside earlier. Gently stir a couple of times and quickly pour the mixture into a freezer safe container. This will add nice jammy bits in the ice cream. Cover with a lid properly. Immediately put it in the freezer and let it sit for 4-5 hours before serving.
Note: Please be careful not to stir too much after the wet mixture goes in the aquafaba. Keep the fluffiness as much as you can!
Enjoy making this yummy ice cream sorbet! I’ve got another ice cream recipe with coconut milk, which is also very easy to make! Super Simple Vegan No Churn Ice Cream
Vegan No Churn Ice Cream Sorbet
Ingredients
- 150 ml liquid from one can of chickpeas or other white beans
- 1 tsp vanilla extract
- 60 g icing sugar
- 180 ml soy milk or any other plant based milk
- 60 ml neutral flavoured oil I used sunflower oil
- 100 g cherry jam or any other vegan friendly jam
Click below for ingredient unit conversion
Instructions
- Drain a can of chickpeas into a large mixing bowl. I got 150 ml of liquid. You might have a little bit more or less but any amount closer to 150ml should work.
- Beat with a electric hand mixer on high speed for about 5 minutes until fluffy. Add in the vanilla extract and beat for a minute.
- Add in the icing sugar, a small amount at a time (about 1/4 at a time) and beat until well mixed and fluffy for about 3 minutes.
- In a beaker or another mixing bowl, blend the soy milk, oil and half amount of the jam (50g) with the hand mixer until well blended.
- In a bowl, stir the other half of the jam (50g) to break any lumps. This will be added later. set aside.
- You have now a bowl of fluffed up chickpea juice (aquafaba) and another bowl (beaker) of blended wet mixture.
- Pour the wet mixture into the aquafaba a little amount at a time and gently fold in. Please don't mix too much, you don't want to loose the fluffiness of the aquafaba.
- Gently mixed in the jam you have set aside earlier. Give it a little stir, not too much. This will add nice jammy bits in the ice cream.
- Pour in a freezer safe container, seal with a lid and immediately put in the freezer for 4-5 hours.
Notes
- If you want to make it creamier, try using soy or oat cream instead of the soy milk.
- The fluffiness of the aquafaba is very important in this recipe. After the wet mixture goes in the aquafaba, please only fold in, do not stir repeatedly.
- This ice cream stays scoopable for a long time, however it could be harder next day. If that's the case, let it sit at room temperature for 15 minutes before serving.