Vegan Raspberry Ice Cream.

Ingredients:
1 cup aquafaba (the liquid from a can of chickpeas)
1 cup fresh or frozen raspberries (thawed if frozen)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 can (14 ounces) full-fat coconut milk (chilled in the refrigerator overnight)
Pinch of salt
Instructions:
Start by preparing your aquafaba. Drain a can of chickpeas, and reserve the liquid (aquafaba) in a bowl. You can store the chickpeas for other recipes.
In a blender or food processor, blend the raspberries until smooth. If you prefer a seedless ice cream, you can strain the raspberry puree through a fine-mesh sieve to remove the seeds.
In a mixing bowl, combine the raspberry puree, sugar, and vanilla extract. Mix well until the sugar is dissolved.
In a separate large mixing bowl, add the chilled coconut milk. Whip the coconut milk using an electric mixer until it becomes fluffy and creamy.
Gently fold the raspberry mixture into the whipped coconut milk until well combined.
In another clean mixing bowl, whisk the aquafaba and a pinch of salt using an electric mixer until it forms stiff peaks. This might take a few minutes.
Carefully fold the whipped aquafaba into the raspberry-coconut mixture. Be gentle to retain the airiness of the aquafaba.
Pour the ice cream mixture into a freezer-safe container, cover it with a lid, and place it in the freezer.
Let the ice cream freeze for at least 4-6 hours, or until it reaches the desired consistency. You can also stir the ice cream every hour during the freezing process to prevent ice crystals from forming.
Once the ice cream is frozen, scoop it into bowls or cones, and enjoy your creamy and fruity vegan raspberry ice cream!