Skip the dairy – and the ice cream maker – with this vegan, coconut milk-based, no-churn horchata ice cream. Infused with cinnamon and vanilla extract, it cools the palate after a spicy Mexican meal.
Mix coconut milk, rice milk, oil and cinnamon in large bowl with wire whisk. Set aside.
Place aquafaba and cream of tartar in bowl of electric stand mixer fitted with whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes. Reduce speed to low and add confectioners’ sugar and vanilla; continue mixing increasing speed as needed until well blended.
Gently stir or fold 1/3 of the aquafaba mixture into the coconut milk mixture just until mixed. Continue with remaining aquafaba working in thirds until completely mixed, being careful not to overmix and deflate the aquafaba.
Transfer mixture to an 8-inch square baking dish. Wrap tightly with plastic wrap and freeze overnight until solid, stirring after 2 hours. Scoop and serve with desired toppings, such as Vegan Mezcal Caramel Sauce.
Test Kitchen Tip: Aquafaba is the cooking liquid remaining after cooking legumes, such as chickpeas. You can make fresh aquafaba by cooking dried chickpeas in water, or simply use the liquid from canned chickpeas. Aquafaba is used as an egg replacement. You can whip it like egg whites for meringues or use it as a substitute for whole eggs in baked goods. 3 tbs of aquafaba is equivalent to about one egg, while 2 tbs of aquafaba is equivalent to about one egg white. One can of chickpeas contains about 175ml of aquafaba.