Vegan Horchata No-Churn Ice Cream

Ingredients

Procedure

1. Mix coconut milk, rice milk, oil and cinnamon in large bowl with wire whisk until well blended. Set aside.
2. Place aquafaba and cream of tartar in bowl of electric stand mixer fitted with whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes. Reduce speed to low and add icing sugar and vanilla; continue mixing increasing speed as needed until well blended.
3. Gently stir or fold one third of the aquafaba mixture into the coconut milk mixture just until mixed. Continue with remaining aquafaba working in thirds until completely mixed, being careful not to overmix and deflate the aquafaba.
4. Transfer mixture to an 8-inch (20-cm) square baking dish. Wrap tightly with plastic wrap and freeze until solid, at least 4 hours or overnight. Scoop and serve with desired toppings, such as Vegan Mezcal Caramel Sauce.