- Liquid from 1 can of chickpeas (aquafaba) reserve beans for another use
- 2 cups of frozen berries
- ½ cup canned light coconut milk*
- ⅓ cup sugar**
- Pour chickpea liquid into a large mixing bowl or container with high rims. Using a hand or stand mixer, beat the liquid on highest speed until stiff peaks form, approx. 5-6 minutes.
- In the bowl of a food processor or blender, add remaining ingredients and blend until smooth.
- Fold fruit mixture into the whipped aquafaba (bean liquid).
- Pour mixture into an ice cream maker and freeze per manufacturers instructions. Serve immediately and store leftovers in the freezer. If you don’t have an ice cream maker, simply pour mixture into a casserole dish and freeze for 1-2 hours or until whip reaches desired consistency. If the whip becomes too hard in the freezer, set out at room temperature for a few minutes to thaw before serving.
*The purpose of the coconut milk is to help the berries blend. You may experiment with other liquids such as regular milk, almond milk, soy milk or juice.
**Various types and amounts of sweeteners may be used in this recipe. For a low-sugar dessert, try using Splenda, stevia or monk fruit extract.
Amount per serving
Serving size: ½ cup
Total Fat 1.2 g
Cholesterol 0.0 mg
Sodium 6.6 mg
Total Carbohydrate 13.2 g
Dietary Fiber 1.5 g
Sugars 11.2 g
Protein 0.4 g
Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.
For more recipes and to watch past episodes of Live It, visit www.www.chwchospital.org/live-it.