Aquafaba Strawberry “Ice-Cream” Mousse
Ingredients
Aquafaba: liquid from one 15-oz can of chickpeas (about 1/2 cup)
1 tablespoon maple syrup, or more, to taste
1 tablespoon freshly squeezed lemon juice
16 oz or more frozen strawberries
Instructions
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Beat the Aquafaba: Pour the aquafaba into a bowl. Using your handheld mixer or KitchenAid, beat it on high until stiff peaks form, which should take about 10 minutes. Don’t worry about over-beating; aquafaba is very forgiving!
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Process the Strawberries*: In your food processor, pulse the frozen strawberries until no large pieces remain. It’s okay if some small bits are still visible; they add texture. Set aside.
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Combine Sweeteners: In a small bowl, mix the maple syrup and lemon juice together until well combined.
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Mix Aquafaba and Lemon Mixture: Gradually add the lemon juice mixture to the whipped aquafaba, processing until just combined. Taste and add more maple syrup if desired.
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Incorporate Strawberries: Gently fold in the processed strawberries until everything is evenly mixed. You want a lovely pink hue throughout.
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Serve: Scoop the mixture into bowls and enjoy immediately for a soft-serve texture. If you prefer a firmer “ice cream,” spoon the leftovers into a container and freeze.
Notes
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*For an even more beautiful color, consider adding freeze-dried strawberries, raspberries, or dragon fruit.
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This recipe makes a generous batch of about 8+ cups, perfect for sharing or storing for later. The leftover “ice cream” can be frozen, but we doubt it will last long!
This Aquafaba Strawberry “Ice Cream/Mousse” is not only a delightful way to cool down but also a great way to enjoy the natural sweetness of strawberries without any dairy. Perfect for vegans and non-vegans alike, this treat is sure to impress. Give it a try, and indulge in this light, airy dessert that’s both satisfying and guilt-free!
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