AQUAFABA ICE CREAM

Ingredients
Brine from 1 can of chickpeas/garbanzo beans (about 1 cup), chilled
1.5 cups pulverised/confectioners sugar
2 tsp vanilla
¼ cup vegetable oil (neutral taste)
1 cup thick plant cream (I normally use homemade cashew cream: 1 cup cashews, 1-1.5 cups water, but commercial varieties are fine too, incl. coconut cream)
Cream of tartare (optional, it whips faster)

Directions
.Start by whipping the aquafaba: Choose a large glass or bowl because the product will expand substantially. Transfer the brine into this bowl. Using an electric hand mixer mix the brine for 10-15 minutes. At about minute 7 it will begin to visibly whip, aim for at least 10 minutes.
.At this point you can begin adding other ingredients. You can keep whipping slowly, and adding, one by one, the sugar, the oil, the cream and the vanilla. You can also stop whipping, stir the rest of the ingredients in with a fork and then resume whipping for another couple of minutes.
.When it’s all incorporated you can transfer it into a container with a lid (or divide it among more containers) and store it in the freezer.

STRAWBERRY ICE CREAM

Ingredients
3 cups vanilla ice-cream above
1.5 cups fresh or frozen strawberries (thawed)
½ cup extra sugar (optional)​

Directions
.Blend everything until smooth. Freeze for a few hours before serving.