I’ve been on a chickpea kick lately and this is my third try with aquafaba–a vegan substitute for egg white. I had to beat this stuff with vinegar salt and sugar (add a little at a time) for over 20 minutes to get it aerated, but it paid off because I was able to mix in yogurt and freeze into a custardy, Pinkberry-type consistency without an ice cream machine. Whisked it twice while in freezer to move the chickpea liquid that settled at the bottom back into the (freezing) mixture. Hope there are no glass splinters in there, and that all the digestive issues aquafaba can cause are kept at bay!
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