Summary

Ingredients

• 120 ml chickpea water, approx. The water a 425 can chickpeas
• 0.5 teaspoon ½ tartar baking powder or normal baking powder
• 40 g powdered suar
• 10 g coconut fat or cocoa butter
• 100 g chocolate, vean
• cocoa nibs, cookies, nuts, etc.

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Instructions

1. Beat the chickpea water together with tartar baking powder with the food processor for about 10 minutes on the highest setting, until stiff snow forms. Then slowly pour in the powdered sugar and keep beating. The hand mixer can also be used, but it takes longer and makes your arm lame.
2. At the same time, let the chocolate with the coconut fat / cocoa butter become liquid in a water bath, stir briefly so that the two combine and let it cool down, that`s important.
3. Then it`s best to take a silicone spatula and slowly add small portions of the liquid chocolate under the fake egg whites and carefully distribute the entire chocolate. Just not too hectic, otherwise the snow will collapse again.
4. Finally, carefully fold in your additional ingredients (if you like).
5. Now put the mixture in a container with a lid and place in the freezer overnight. You will see, the next day you will have an incredibly creamy ice cream, without any crystals.