If you’re a vegan struggling to make recipes work without eggs, Say hello to aquafaba. A word which literally means “bean water” I know, it doesn’t sound that promising. Yet, promising it is.
Ah, that kooky bean juice.
Aquafaba is officially my favorite egg replacer. All you have to do is buy canned chickpeas, drain, and replace each egg with 3 Tablespoons of Aquafaba. Boom. Vegan-ized. (At least the egg part is, anyway.) More details about how much for an egg white, what to do for meringues, or marshmallows… I don’t know yet. But it sure makes my all-time favorite cookies come together just right. I’ve edited the original post, because I am 100% convinced on how well it works.
One step closer to my future as a super skilled vegan home baker.
But wait… I’m vegan! Literally allergic to dairy. So, I’ll be making mine with coconut milk.
I’m basing my recipe off of the improvised events of the other day, when we had this delicious treat, as well as this recipe.
Your first step in this process is to put out a large bowl (or cake pan, stock pot, etc, depending on if you’re planning on making a lot.) Be advised I really don’t know if it’ll keep, as we’ve never had leftovers. You want to collect about twice as much mass of snow as you think you’ll need, since fresh snow is much fluffier than the wetter ice cream.
The basic method I did:Make sure you keep your snow outside until it’s pretty much time to eat. Then: I took a can of full fat coconut milk, about 1/2 cup granulated sugar, and 2 teaspoons vanilla extract, and stirred the ingredients together in a bowl. Then I added the snow, making sure there was nothing obviously messy from the snow (Check your snow, folks! You don’t want to see any animal foot prints, dust, dirt, etc) Once you have all the ingredients together, you need to work quickly, because that snow is melting fast. Simply mix, then serve and eat. You can top it, or enjoy it plain. My husband and I had ours with eggless cookie dough chunks (recipe post coming soon) and the kids loved star shaped sprinkles on theirs.
While you mix, it might resemble a rough dough, like biscuits. Don’t worry, it’ll look smooth and gelato-ish soon.
Yum. Childhood memories that fit in with my new lifestyle, check!
These are oh, so good. Simply make date caramel (recipe here Just exclude the nuts) and chill it to solidify it. Make little blobs about the size of a pecan, place pecan half on top, and freeze until solid. Overnight is best, to give it time to solidify. Cover the bottom and the top in melted vegan chocolate and place back in the freezer to harden.
Enjoy. These are definitely extra sweet for everyday, but for a holiday treat, they’re just right.