If you do not have an ice cream machine, you could try following these recipes manually. It will probably help a lot to have the added aquafaba air bubbles in this case - and you might want to increase the amount. I would be sure to put the ice cream into a shallow dish (maybe a small shallow casserole dish). Put the mix in the freezer, and take it out every so often and mix to get more air bubbles added in.
On to the recipes. I first made Almond Butter Maple Cookie. The base for this one is almond butter, coconut cream and whipped aquafaba.
makes 4-5 cups
1 can coconut milk - just the cream (or a small can of cream only)
½ cup almond butter
⅓ cup safflower oil
generous ½ cup maple syrup
3/4 cup sugar (I used white, but I think you could sub others just not stevia, etc)
¼ cup aquafaba, whipped
¼ tsp xanthan gum
generous ⅛ tsp sea salt
1-2 cups water (for blending the almond butter; depends on how thick/runny the almond butter is. mine was fairly runny, so I used more like 1 cup.)
Add almond butter and water to high speed blender and blend until smooth. Add this plus the almond butter, coconut cream and oil to a sauce pot and heat until warm (not boiling). Be very careful not to scorch - I just had in mind warming enough to melt the sugar. When the mixture is warm add in sugar and xanthan gum and salt. Whisk until totally incorporated. Taste and adjust as needed. It should be a strong sweet taste because it will be diminished when frozen.
When this was done, I left it to sit for a minute and whipped the aquafaba with an immersion blender with the whisk attachment - probably 30 seconds. I then added the aquafaba into the mix in the sauce pot and whisked vigorously (with a regular whisk) until the aquafaba was incorporated (the air bubbles remained).
It's good to chill your ice cream mix, but I added this right to the machine. It took awhile to process: 40 - 50 minutes. I added crushed up pieces of Trader Joe's Maple Cookies for the last 10 minutes. Once finished, it was a nice soft texture to eat, but I put it in a freezer container to firm up overnight.
I felt like my original measurements were a little too much almond and maple taste, so I tried to tone that down in this recipe write-up. Definitely taste and adjust the liquid mixture to your preference before adding to the machine.
The next experiment I have been on a mission to make for years. Rainbow Vanilla was always my favorite thing to order as a child. I was really pleased with how the natural coloring worked out for this one.
Makes 3-4 cups
1 can coconut milk - cream only ( or small can of just cream)
1 cup cashews soaked a few hours
1 cup water
1 cup sugar
3 tablespoons aquafaba, whipped
2 tablespoons maple syrup
1 tablespoon safflower oil
⅛ tsp xanthan gum
⅛ tsp sea salt
⅛ tsp beet powder
⅛ tsp spirulina
turmeric - a couple pinches
Drain cashews and rinse. Add to high speed blender with water and process until smooth. in small bowl, combine sugar, salt and xanthan, set aside. In small sauce pot, combine cashew milk, coconut cream, oil and maple syrup in small sauce pan. Heat until warm (not boiling) and add sugar mixture and whisk until incorporated. Remove from heat, and stir in vanilla. Whip the aquafaba for about 30 seconds or until it is substantially fluffed up. Vigorously mix aquafaba into cream mixture until the air bubbles are incorporated.
For me this recipe ended up having just a slightly icy mouth feel. I choose to make the whole batch of vanilla in the machine, add the coloring after and mix by hand which meant the ice cream melted a bit. To make again I will leave the original mix in the machine for longer (40-50 mins) or add the coloring before putting the mix in the machine.
I separated the mix into 3 even amounts and slowly added a coloring powder to each while hand-mixing with a whisk until I was happy with the color. I was a little nervous about detecting a test, but I think the sugar and vanilla effectively cancel everything out. Although the spirulina is green it ends up looking blue on the cream colored ice cream.
I poured one color into a small shallow casserole dish, followed with the next color and then the last. This needed to firm up significantly, so I left it in the freezer overnight.