Mint and Chocolate Milkshake with Aquafaba Whipped Cream – Ice Cream Sunday
Ingredients
Instructions
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1Drain and rinse cashews and combine them with banana, almond milk, mint and cacao nibs in an upright blender. Blend until smooth. Add ice-cream, if using, and pulse to combine. Garnish with whipped aquafaba cream, shaved chocolate and mint leaves.
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2Beat aquafaba with an electric hand mixer for 1 minute. Without stopping, add lemon juice and powdered sugar, ½ tablespoon at a time. Continue to beat for about 5-6 minutes or until stiff peaks form. Use immediately. The cream will deflate after some time, but can be re-whipped to become fluffy again.
We have a classic ice cream flavor in milkshake form for you today – mint and chocolate. It’s creamy, with little hard specs of cacao nibs, and invigorating with the addition of fresh mint – just a great summer treat in every way.
Now let’s talk about what’s on top of these milkshakes. Have you heard of aquafaba yet? It’s cooking water from beans or the water, in which canned beans come. Basically, a by-product that is usually discarded, which was found to have properties similar to egg whites, once whipped. I’ve been taking my time warming up to it, but now I can say that I’m officially on board with this whole idea. I’ve already successfully made eggless, porous pancakes, mousse and this whipped cream with the stuff, and it really does work, almost magically. It’s basically free, if you are already cooking beans for a meal or have cans of beans on hand, which is always a bonus. The most favored beans used for aquafaba are chickpeas or white beans, since they don’t color their water. Any other beans can technically be used for aquafaba, but black beans will produce purplish whip, and whip from red beans will be pinkish. Pretty awesome, huh? Read on for some weekend links and have a nice Sunday :)
Michael Pollan and Psychedelics – one of my favorite modern-day writers on the new, fascinating research in the field of psychedelics
To Fall in Love with Anyone, Do This – read aloud on the Modern Love Podcast
Kerry Diamond & Claudia Wu – interview with the creators of Cherry Bombe magazine
Mental Models for Decision Making – “What is important is seldom urgent and what is urgent is seldom important.”-Dwight Eisenhower
Ester Perel on the Pardon My French Podcast – great interview with the psychotherapist on modern relationships, insecurities, gender roles
Ditte Isager on Apiece Apart Woman – one of my favorite food photographers at home
Slave Labor, Mast Brothers, Cheap Chocolate – “Our whole system is built around getting things for cheap, without understanding where that product came from, and who made it.”
Blog Love – intrigued by this vegan sunflower ‘tuna’ idea from Faring Well and GKS, Coconut Twix Bars, Preserved Lemon Pappardelle + Emma’s Dreamy Garden
for the milkshake
- ½ cup cashews - soaked for 2-4 hours
- 1 large or 2 small frozen bananas
- 1½ cups almond milk/other plant milk
- large handful fresh mint leaves, plus more for garnish
- large handful cacao nibs
- few scoops favorite mint chocolate or vanilla ice cream (optional)
- aquafaba whipped cream - recipe below
- shaved dark chocolate - for garnish (optional)
for the aquafaba whipped cream
- ¼ cup aquafaba (liquid from cooking beans, preferably chickpeas/white beans, or from canned beans)
- ½ teaspoon lemon juice
- 3 tablespoons powdered raw sugar (raw sugar powdered in a coffee grinder)
to make the milkshake
- Drain and rinse cashews and combine them with banana, almond milk, mint and cacao nibs in an upright blender. Blend until smooth. Add ice-cream, if using, and pulse to combine. Garnish with whipped aquafaba cream, shaved chocolate and mint leaves.
to make the aquafaba whipped cream
- Beat aquafaba with an electric hand mixer for 1 minute. Without stopping, add lemon juice and powdered sugar, ½ tablespoon at a time. Continue to beat for about 5-6 minutes or until stiff peaks form. Use immediately. The cream will deflate after some time, but can be re-whipped to become fluffy again.
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