1. Drain a can of chickpeas and save the liquid (aquafaba) in a bowl.
2. Got extra chickpeas? Toss them into a Kale and Tofu Salad with Peanut Dressing, waste not, want not.
3. Drop the raspberries and blueberries into a blender or food processor and blend until smooth. Love a little texture? Keep the seeds in. Prefer it silky? Strain it, you do you!
4. Stir the berry purée, sugar, and vanilla together in a bowl until the sugar disappears and fully melts into the mix. It’ll look and smell so good you might want to taste it already. Resist the urge (or don’t, I won’t judge). PS:  I had to taste it to make sure it’s yummy before sharing it with you.
5. Open the chilled coconut milk and scoop out the thick, creamy part into a large bowl.
6. The watery liquids from the can be used for smoothies or oatmeal later.
7. Whip the coconut cream in a stand and hand mixer until it’s fluffy. Don’t overmix; you’re looking for a cloud-like mixture, not butter. 
8. You can use a regular handheld mixer, but it will take longer.
9. Gently fold the berry mixture into the whipped coconut cream without knocking the air out.
10. In a clean bowl, whip the aquafaba with a pinch of salt until you’ve got stiff peaks.
11. Carefully fold the whipped aquafaba into the berry-coconut mixture.
12. Pour the mixture into a freezer-safe container, smooth out the top, and cover it up.
13. Stick it in the freezer. Let it freeze for at least 4–6 hours.
14. I like to give it a quick stir every hour for the first few hours. It’ll help keep it creamy and smooth.
15. Scoop it into bowls or cones, grab a spoon, and dig in. This ice cream’s fruity, creamy, and totally vegan, basically a dream come true. You’ll be back for seconds (or thirds).

Pro Tips for the Creamiest Ice Cream:

1. Make sure your coconut milk is chilled overnight to separate the cream from the liquid.
2. Whip the aquafaba until stiff peaks form; this keeps the ice cream airy.
3. Stir the mixture during freezing to avoid icy textures.