Vegan Mango Aquafaba Ice Cream

A sweet and delightful dessert that can be enjoyed just by anyone! This recipe is easily customizable whether you want to use different fruits or make it a basic chocolate ice cream with cocoa powder! Aquafaba, the liquid found in the can of chickpeas, is a great base alternative for ice cream for those who are dairy free or vegan. The remaining high protein chickpeas can be used for any other recipe you desire!

(Makes 2 servings)


  • 1 can of garbanzo beans
  • ¼ cup powdered sugar 
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp lime juice
  • 1 cup frozen mango


  1. Strain your can of garbanzo beans into an electric mixer bowl, using only the liquid.
  2. Combine the vanilla extract, salt, lime juice, and powdered sugar into the liquid.
  3. Mix on high until soft peaks form.
  4. Blend 1 cup of frozen mango
  5. Fold in the mango puree gently
  6. Freeze for 4-6 hours
  7. Scoop and enjoy!

Calories: 451 Total Fat: 18.4g Saturated Fat: 4.1g Cholesterol: 327mg Sodium: 161mg Total Carbohydrates: 52.7g Dietary Fiber: 7.8g Total Sugars: 2.3g Protein: 22.2g Vitamin D: 31mcg Calcium: 199mg Iron: 5mg Potassium: 1035mg

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