With just 5 ingredients, this delicious sorbet wins on both price and taste!
Liquid (aquafaba) from 1 can chickpeas (varies from can to can but you will end up with around 3/4 cup)
2 tsp vanilla extract
1 cup frozen blueberries, defrosted
1/4 cup maple syrup (or to taste)
optional: 1/2 cup coconut cream (solid cream part only)
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1 Whip the aquafaba in a large bowl using hand mixer or stand mixer until stiff peaks form. This may take up to 10 minutes.
2 In a blender, blend blueberries, vanilla, acai powder, maple syrup and the optional coconut cream until smooth.
3 Add blueberry mixture into the whipped aquafaba and gently fold through until well incorporated.
4 Place into a lined loaf tin and sit in the freezer overnight.
5 When ready, scoop using an ice-cream scoop and serve!