Ice Kreem (Vegan)

You can put a sturdy plastic container in the freezer, so it will be cold when you fill it with the ice kreem.

In a stand mixer, whisk aquafaba and cream of tartar for 10 minutes or till it forms stiff peaks. (Aquafaba can be whisked a lot with no risk of overwhisking.)  Gradually whisk in sugar.

Separately, mix the remaining ingredients. If the coconut cream has separated, use just the solid-ish cream and leave the thinner liquid. (This method also allows using just the creamy part of canned coconut milk.)

Whisk in the coconut cream mixture to the aquafaba, just till combined. (The mixture will sink somewhat.)   Pour into chilled container. About every half hour or so while it's still soft, stir it and maybe turn it upside down.   Eat!!!

Spiced: Add a little less vanilla, and about 3/4 teaspoon total of spices such as cinnamon, nutmeg, cloves, cardamom, ginger, allspice....

Peanut Butter: Replace up to half of the coconut cream with peanut butter. Mix it well before whisking into the aquafaba; softening it in the microwave may help.

Cookies 'n' Kreem: Skimp on the sugar and, while it's freezing, mix in a few cookies that have been crumbled or roughly ground.

(Green) Tea: Brew about 5 bags of tea (or equivalent) in the unwhisked aquafaba, adding a little water if it helps keep it liquid. Squeeze out the tea bags/leaves and discard. Let the aquafaba cool before making ice kreem with it. (Optionally, add 4 drops green food coloring.)