Super airy, crunchy vegan meringue cookies with soft chocolatey nice cream sandwiched in between. Eggless, gluten-free, and refined sugar-free.
*To make aquafaba, simply drain the liquid from the can of chickpeas into a glass jar and reserve for baking purposes. You can also use other bean liquid, though for this recipe I recommend chickpea aquafaba.
**If your blender generally struggles with nice cream (i.e. processing frozen bananas), you can make this recipe in a food processor or put in ½ a fresh ripe banana in place of ½ a frozen one to the bottom of the blender to help with the blending.