This summer was an amazing summer for strawberries in New Zealand. I even managed to get some from my own garden before the birds could eat them all! 🙂
There also were some amazingly tasty, spray-free strawberries for sale at the local farmers markets and I made sure to stock up the freezer. I just love them too much! Now I picked the last three strawberries in the garden, oh what a season it was…
Soon the Northern hemisphere will have the pleasure of strawberries. And this is why I have to share this recipe with you! It’s actually my very first aquafaba recipe on the blog! Aquafaba is the leftover juice from cooking beans and can be used to replace egg-whites on some recipes. I already made this recipe using the juice from kidney beans as well as chickpeas.
This strawberry ice-cream cake is somewhere between cake and… ice-cream. Super light and melt in the mouth. As always it is vegan, gluten-free and without refined sugar. Thanks to the aquafaba it is also nut-free. A perfectly light and refreshing treat on a warm day! 🙂
Makes a 18cm springform:
1/2 cup (125ml) aquafaba (liquid from cooked beans)
1/4 cup (45g) coconut sugar, finely ground
1 teaspoon lime or lemon juice
250g (2.5 cups) strawberries
1. Place aquafaba, coconut sugar and lime juice in a clean bowl of electric mixer. Mix until it becomes quite thick (approx. 10 minutes).
2. In the meantime, blend the strawberries in a powerful blender.
3. Add blended strawberries to mixer and mix until it is quite creamy and fluffy (approx. another 5 to 10 minutes).
4. Line base of springform with baking paper. Pour mixture into springform.
5. Place in freezer until solid (approx. 6 to 8 hours). Open the springform and warm the rim of it with your hands until comes off the cake. Serve immediately (it is easy to cut even while frozen).