Vegan no-churn peach ice cream
¾ cup(s), from a 15-oz can of low-sodium chickpeas
10 oz, fresh or frozen, peeled and sliced, about 1 1/2 cups
- In a large bowl, beat aquafaba with whisk attachment of a mixer at high speed until stiff peaks form, 5 to 12 minutes.
- Meanwhile, in a blender, puree peaches, powdered sugar, and vanilla on high speed until smooth, about 1 minute. Fold peach mixture into aquafaba mixture. Spoon into a 9 x 5-inch loaf pan. Cover and freeze until firm, at least 6 hours.
- Serving size: about 1 cup