Thank you for sharing. I have tried the recipe several times and some things made a difference. After four trials here is what I found. It was not so much the aquafaba but other factors. Used the same aquafaba each time so that is not the factor that changed. The temperature of ingredients does make a difference! It fails if items are too cold or too warm. Room temp 73+- is best. Also, I tried without the same amount of cream of tartar. I was unable to make it work with less. Why did I try that because other recipes online require less cream or tartar so it should have worked, …no. If the fruit is not cut too small bits ( ¼in. or less), it will pool at the bottom and sit in a pool of liquefied stuff that becomes a chunk of ice once it is frozen. ***I also tried putting this mixture into an ice cream maker to see what would happen. Yes, it freezes the mix very quickly (7 -10 minutes) but it does not come out smooth and soft but rather with bits of crunchy ice crystals. You can still eat it and tastes good. But if you put it in the freezer, it becomes a large chunk of ice. (But…. If you then let it thaw out to half-melted, and then mix, it makes a great thick drink like those sold at convenient stores from the machines. (half liquid/half ice bits). I hope this helps others who want to try and play with this amazing recipe. I love it.
@chocol8me Жыл бұрын
A shot of vodka takes care of the ice crystals.
@kristoferkrus4 ай бұрын
Thanks for reporting your findings; that's very useful! Weird that the ice cream becomes chunky and full of ice crystals if you use an ice cream maker; it usually is the other way around, but maybe the constant churning of the machine collapses the aquafaba and makes the base much denser. About the half liquid/half frozen drink from machines at convenient stores, do you refer to slushy?
@butterflyt-y27274 жыл бұрын
I tried the recipe, I didn’t use strawberries in mine, I used protein peanut butter, the texture is so smooth, overall it’s very yummy😋 I love it!! Thank you so much 🤗
@FoodTech1014 жыл бұрын
Oooo peanut butter! That's a nice variation. Great job!
@nafeesr63774 жыл бұрын
It would be helpful if you wrote the ingredients in the description but besides that, I loved the vid!
@FoodTech1014 жыл бұрын
Your wish is my command. Will make sure that gets done.
@batgirlp55612 ай бұрын
Where is it??? @@FoodTech101
@eagleyeseagleyes81352 жыл бұрын
Don't stop posting, you will get there.
@FoodTech1012 жыл бұрын
Thanks for the encouragement
@pinoyboats11 ай бұрын
tried making it using castor sugar, it flattened the cream, will try using powdered sugar next time
@konijnenvoertv34714 жыл бұрын
really enjoyed this video, thanks a lot for sharing your recipe!
@FoodTech1014 жыл бұрын
My pleasure 😊
@ashw7304 жыл бұрын
Saving the recipe for later tks...😍
@FoodTech1014 жыл бұрын
Hope you enjoy. Come back and let us know how you attempt comes out.
@kareyleah4 жыл бұрын
I think there is trade off between fat and sugar content. I make my meringue for ice-cream with 1/2 cup aquafaba + 1/4 cup castor sugar. But I make soy cream with 1/2 cup soy milk + 3/4 - 1 cup oil. I purée fruit separately, with 1/4 tsp xanthan gum or the water in the fruit makes ice-cream icey (I like more strawberries, so more water). This is also nice with bananas or melted chocolate instead. The thick soycream means plain vanilla is good too.
@FoodTech1014 жыл бұрын
That'll work.
@mars93993 жыл бұрын
I like dense ice cream, so soycream must be the answer! Thank you
@privateprivate92852 жыл бұрын
Hi, made this, not really ice cream, but a sorbet. But nice and light as a somewhat alternative. "Somewhat" because of the oil and ton of sugar, albeit 'icing sugar, I used honey, and it was sweet enough. I would make it again, but as sorbet, not ice cream.
@blessedme26362 ай бұрын
i will try for sure! can coconut oil be used? does it remains scoopable after few days? of course if you have not eaten every thing before! like you make it 2 days ahead your party ... cheers from France
@FoodTech1012 ай бұрын
try it and let me know
@aljawiranoorali14102 жыл бұрын
Thanks for answer.,,,
@fifibernard64122 жыл бұрын
Appreciate your recipe. ... if you use the hard way to make it will be much healthier. In the can uiuiui. with my lots of love .
@risky_rider0014 жыл бұрын
nice video i liked it lockdown mai cocking mere ko hi krna h
@FoodTech1014 жыл бұрын
Thanks
@butterflyt-y27274 жыл бұрын
You can make icing sugar by putting raw sugar into the blender
@FoodTech1014 жыл бұрын
Thanks for the tip
@monicaurschitz46752 жыл бұрын
I didn't catch how much (soy) milk and oil goes into the recipe for best results? Anyone? Thanks! :-)
@FoodTech1012 жыл бұрын
1/4 cup of oil to 1 cup of milk
@nathand2563 жыл бұрын
This is awesome!!! Thank you
@adailydaughter61964 жыл бұрын
Great video. Sister looks beautiful. Ice cream looks delicious 😋
@FoodTech1014 жыл бұрын
Thank you 😋
@ml96332 жыл бұрын
Your basic recipe discoveries amaze us. My wife put aside the chick pea juice in the fridge last night. With my children asking me how di they make rice cruspie, I dropped on your 2 rice crispie video, then your ice cream. Before the end of the video, my wife ran to the fridge and is already testing out your ice cream, with Maple syrup :) Results to come, lol. Result: used red kidney bean canned juice. For some reason, we are not aware it didn't work out. Opened to suggestions?
@FoodTech1012 жыл бұрын
Fantastic!! As soon as I get some free time from marking books and planning lessons. I want to do a video on how to make cornflakes. In fact, I have a whole bunch of interesting video ideas, just as soon as I get the time. :-)
@pompoko_4 жыл бұрын
Amazing I will try it haha I miss ice cream so much 🥺
@pompoko_3 жыл бұрын
@Laura L Not in Mexico 😔👍
@rogiervdheide Жыл бұрын
At the end of the video, where the ice cream is in the square bowl, clearly the texture is not like ice cream. It seems crumbly, not smooth and somewhat sticky like Italian ice cream. You have to churn this mixture while it freezes, or you won't get it right! Why do you need the flavorings? You can use the fruit to flavor the icecream. When using 500 gr of strawberries as a part of 1 kg of your mixture, you would need some dextrose, a sugar that is not as sweet as saccharose but has a much greater potential to keep your ice cream soft and of the right texture. That is where the solution hides itself!
@FoodTech101 Жыл бұрын
Because of the air from the aquafaba, it doesn't need to churn when in the freezer. But feel free to try, and or modify the recipe, any way you like. Maybe message back and let me know how it comes out.
@lotusflowergs74 жыл бұрын
got tubs of aquafaba frozen for a long while now in my freezer, will try later on...thank you
@FoodTech1014 жыл бұрын
Let me know how your attempt come out. 😀
@caninedrill_instructor5861 Жыл бұрын
Dear Sir, I'm a bit of a mad food scientist ( and blogger ). While Im not a vegan, I'm very plant forward. This past weekend, I cooked up some Great Northern Beans. Those became Vegan Tuna Salad. 60g of the resulting aquafaba was used in making vegan mayonnaise to use in the abovementioned salad. After reduction, I still have 1 litre of aquafaba to use. So, your short about scoopable aquafaba ice cream caught my attention. Particularly, since its the dog days of August here in the U.S Midwest. This led me to the vidro above. Additionally, the cost to produce seems much more affordable than commercial dairy ice cream is to buy in the store . Your recipe/ process seems very replicable. I'll definitely give you a shoutout in the upcoming blog post.
@FoodTech101 Жыл бұрын
Thanks for the feedback. Yeh, this ice-cream recipe surprised me too. Super easy and totally legit tasting. Let me know how yiu get on. BTW, is your blog about service animals? Take care and don't forget to share. 😉
@caninedrill_instructor5861 Жыл бұрын
@FoodTech101 No Sir, The blog is about culinary experimentation. In my kitchen AKA The Domestic Culinary Laboratory. **Grins**
@caninedrill_instructor5861 Жыл бұрын
@FoodTech101 Hello Sir, I've made a few batches. I chose blueberries rather than strawberries. I used 1 cup of powdered sugar for the first batch. Waaaaay too sweet. So the next batch, I dropped the sugar to 1/4 cup and it was tolerable. I've also used a 1/4 cup of turbinado sugar in a third batch. For all batches, I used homemade green split peas milk. I'm still tinkering. All were very tasty and refreshing. I've even used some as the milk/ice/sweetener for an iced coffee.
@minnoux7 ай бұрын
@@caninedrill_instructor5861please share your milk process, does it taste like peas?
@Jonesie334 жыл бұрын
Hope you're safe
@FoodTech1014 жыл бұрын
Thanks. You too
@eagleyeseagleyes81352 жыл бұрын
You are one of the honest ones. Thank you from St Lucia
@TatyanaValdaBelindaHill10 ай бұрын
Thank you for this recipe! 🌻
@FoodTech10110 ай бұрын
you're welcome. You might also find this video interesting: kzbin.info/www/bejne/ombEgq2mZ8ajnNUsi=y1zM90nRZ6owN-ne
@kimkhalaj76132 жыл бұрын
Thanks so much, can’t wait to try!😆
@aljawiranoorali14102 жыл бұрын
Thanks for sharing this recipe.can I use dairy milk in this ice cream plz reply me
@FoodTech1012 жыл бұрын
sure
@EasyEarPiano9 ай бұрын
Glad it turned out ao well for you! For less crystalline icecreams, have you tried natural emulsifiers - basil seed gel, chia seed gel, flaxseed gel and simmered down apple cider vinegar for synthetic gum free emulsifiers
@FoodTech1019 ай бұрын
No, but I like to experiment. Thanks for the idea. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: kzbin.info/www/bejne/ombEgq2mZ8ajnNUsi=cSgkuahHtfuBrWzn Homemade Coco Pops kzbin.info/www/bejne/a2q4o6d4l9RjqKssi=fGDzpA5SosdTX2lZ
@EasyEarPiano9 ай бұрын
Thanks@@FoodTech101 id like to try these too, your channel reminds me if Foodengineers site where they shared secret of crispy thin pizza is less water as possible😂
@EasyEarPiano9 ай бұрын
@@FoodTech101 Wow, thanks for the Rice Bubbles recipes, its $10 a box in Oz amazing. Will try popping brown rice soon. Soaked some too long its growin roots now😂 Have you try LCMS, the rice bubbles vanilla snack bar?
@kittybeck151 Жыл бұрын
That looks divine ! and you say it is not icy? I shall have to try this for sure! :) Thank you
@mellowthebear9 ай бұрын
I made gingerbread cheesecake this new year, after not having dared using aqua faba for years now (because of a failed attempt, think it was the conistency that was to watery). Oh my it was delicious and so easy. Now I shall try making meringues with this stuff. Exciting times ☺️
@nataliegoh273 жыл бұрын
Thanks for this. I've run out of cream of tartar - is it possible to make it without this?
@Eucalypten2 жыл бұрын
A friend of mine used lemon instead. Works like a charm!
@julesiou122 жыл бұрын
Hi great video. Please can you tell me what oil you used? Thank you.
@FoodTech1012 жыл бұрын
Any tasteless oil really. I used sunflower oil
@julesiou122 жыл бұрын
@@FoodTech101 thank you. I'm going to make some and I'll let you know how it turns out.
@alexandrak87963 жыл бұрын
Thank you for this video! I am new into cooking with aquafaba. I tried this recipe and everything looked perfectly mixed exactly like yours, but when I put the ice cream in the freezer, all the liquids ended up splitting from the aquafaba and dropped at the bottom. Any idea what did I do wrong? :(
@FoodTech1013 жыл бұрын
You might also like to check out: kzbin.info/www/bejne/bKizcp1sd5qkjas
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice: kzbin.info/www/bejne/ombEgq2mZ8ajnNUsi=cSgkuahHtfuBrWzn Homemade Coco Pops kzbin.info/www/bejne/a2q4o6d4l9RjqKssi=fGDzpA5SosdTX2lZ
@antontrotoush3 жыл бұрын
What if I leave the oil out? Will it ruin the texture?
@FoodTech1013 жыл бұрын
Try it and let me know. I'm always up to learn new ways of doing things. ☺
@OkPRODUCTIONS. Жыл бұрын
Your an absolute legend sir.
@FoodTech101 Жыл бұрын
I appreciate the love
@bentaye7 ай бұрын
Done, it's in the freezer, tasting tomorrow!
@FoodTech1017 ай бұрын
Fantastic! Let me know how it turns out. If you haven't already seen then, you may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: kzbin.info/www/bejne/ombEgq2mZ8ajnNUsi=cSgkuahHtfuBrWzn Homemade Coco Pops kzbin.info/www/bejne/a2q4o6d4l9RjqKssi=fGDzpA5SosdTX2lZ
@bentaye7 ай бұрын
@@FoodTech101 My daughter loves it, but I must have messed up something in the proportions because the texture is like compacted snow :) I'll try it again with the same exact proportions as the video
@KyanNezhad3 жыл бұрын
Why the oil? Any substitutes?
@FoodTech1013 жыл бұрын
It will still work without the oil but oil does add richness. Try without and let us know how it comes out.
@robertsparacin3993 жыл бұрын
@@FoodTech101 I made it without the oil, and it was very good. For the "milk" I used half a cup of Almond milk, and half a cup of fat free Half & Half. I often blend in a cup of cooked soy beans. I often use some fat free powdered milk.. True, not vegan.. but soy is very high in oxilic acid, whic causes kidney stone formation. Intoducing of Calcium (NOT as a supplement, which does not work well) but as a food component, allows oxilic acid to bind with the calcium during digestion and not do so in the kidney where it would make a kidney stone Believe me, you do NOT want to have a kidney stone.
@Craiggy834 жыл бұрын
I've watched a couple of your videos and been enjoying them. You mentioned making this with caster sugar. In the recipe, you used icing sugar. In the US our icing sugar is mixed with corn starch. Caster sugar wouldn't have corn starch. Do you think that would change the texture and end result? I think I would prefer caster sugar but wanted to make sure it would still come out well. Also curious if you've tried this with maple syrup or date syrup as the sweetener. Possibly they would add too much liquid?
@FoodTech1014 жыл бұрын
Sorry for the confusion. My bad. I used icing sugar but the recipe also works well with caster sugar. You can basically use whatever sugar you have. Thanks so much for watching and taking the time to comment.
@FoodTech1014 жыл бұрын
I like experimentation. Maybe try it with the alternative sweeteners and come back and let me know how they came out. Maybe we could plan to do an international collab in the future. 😉
@poochyface13 жыл бұрын
Everything looked so good until you mentioned the icing sugar. I'm not allowed of sugar with gout. Very sad
@FoodTech1013 жыл бұрын
All is not lost. Try 'Stevia'. Comes from plant leaves. Here's a link, but check with doctor first: amzn.to/3nMQYWm
@aliahraha58043 жыл бұрын
Thank you, same here!!!!
@avagabbyyune32574 жыл бұрын
love it
@robertsparacin3993 жыл бұрын
I use NOW brand Organic Monk Fruit (no assoc.) to sweeten , and also add 1/2 tsp cream of tarter, and 1/2 tsp Xanthem/guar gum to help stabilize and reduce ice crystals.
@nitikasingla67294 жыл бұрын
My Aquafaba gets deflated cn u tell why
@FoodTech1014 жыл бұрын
Maybe you're mixing the milk in too vigorously before putting in the freezer. The idea is to keep as much air as possible as this makes for a lighter soft scoop ice cream.
@namitha5564 жыл бұрын
I made this pineapple flavoured, since I live in a tropical country. It's in the freezer rn. Fingers crossed. Hopefully it won't get deflated🤞
@FoodTech1014 жыл бұрын
s So, how did it turn out?
@namitha5564 жыл бұрын
@@FoodTech101 it tasted Amazing but it was quite unstable, lil bit of water had seperated. But I thoroughly enjoyed it