This chocolate chickpea ice cream recipe is a must-try if you're a vegan craving ice cream. If you're looking for a creamy, high protein, fiber rich dessert that's sweetened naturally, this recipe is for you!
What's Chickpea Ice Cream Anyway?
Chickpea ice cream is a whole food, plant based vegan ice cream that's much healthier than most store bought vegan ice creams. Chickpea ice cream is not banana based like most nice creams are.
Chickpeas are blended with peanut butter, low fat coconut milk, oat milk and dates. The result is a frosty, creamy, nutrient-dense treat that's irresistible. I've added vegan dark chocolate chips, but those are optional.
And, because I know you're wondering...chickpea ice cream doesn't taste like chickpeas. I promise!
Let's get started!
- You'll need to make sure that the bowl of your ice cream maker is fully chilled. I leave mine in the freezer overnight, but 4 hours is usually sufficient. As long as the water in the bowl is not sloshing around and is frozen, you're good to go. If you're making no churn ice cream (without an ice cream maker), see the instructions below
- Add your oat milk, cocoa powder, and cornstarch to a small sauce pan and bring it to a gentle simmer over low heat. Stir for 1 to two minutes, or until the mixture begins to thicken. Remove the pan from the heat and allow the mixture to cool.
- While the chocolate/oat milk mixture is cooling, blend your chickpeas, peanut butter, dates, vanilla and coconut milk. If you have a high speed blender, you'll only need to give it a few bursts. If you don't have a high speed blender, scrape the sides of your blender down several times and give your chickpea ice cream a few good stirs to ensure that there's no bits stuck to the bottom. Alternatively, you can use a food processor.
- Check to make sure that the oat milk mixture is cool. If it is, pour it into the blender and blend until you achieve a smooth, creamy consistency.
- Turn your ice cream maker on, and pour the mixture in. Follow the manufacturer's instructions for how long to churn your ice cream. Generally, 15-20 minutes is sufficient. Your chickpea ice cream should have the consistency of soft serve ice cream.
- If you want to add the optional vegan chocolate chips, add them during the final five minutes of churning. If you're wondering which chocolate chips are vegan, have a look at this article.
- You can eat your ice cream now, or you can transfer it to a freezer safe container and freeze for 2 hours, or until it's hard enough to scoop with an ice cream scoop.
- Top with a drizzle of vegan dulce de leche.
- Go full tilt chocolate with these vegan banana chocolate brownies by The Vegan Larder.
- Serve with a vegan chocolate sheet cake for a birthday party.
- Sprinkle with walnuts or chopped pistachios.
- Air fryer bananas would make a delicious topping.
- Make yourself a gorgeous vegan chocolate bundt cake and serve with a scoop of chickpea ice cream.
Can I Make Chickpea Ice Cream Without An Ice Cream Maker?
Yes, you can! If you don't have an ice cream maker, you can make no-churn chickpea ice cream, by simply pouring the ice cream from the blender into a freezer safe container and freezing for 12-15 hours. The consistency will be slightly different, and you'll need to wait longer, but the recipe will still work!
Did You Make This Recipe?
Frequently Asked Questions
Yes, it is! There's no gluten in this recipe.
If you store it in the freezer in an airtight container, it should stay fresh for 1-2 weeks. When you take it out of the freezer, let it chill at room temperature for 5-10 minutes, so that it softens and gets creamy.
It's only safe to refreeze ice cream if it has melted slightly and is still cold. Never refreeze chickpea ice cream that has fully thawed.
Craving More Easy Vegan Desserts?
Healthy Chocolate Chickpea Ice Cream
- Saute Pan
- Ice Cream Maker
- 1 cup oat milk
- 2 tablespoons cocoa powder
- 1 tablespoon cornstarch
- 15 ounce can cooked chickpeas drained and rinsed
- 1 cup Medjool dates pitted
- ½ cup almond butter *or peanut butter
- 1½ teaspoons vanilla
- 14 ounces low fat coconut milk
- ¾ cup dark chocolate chips dairy free
- You'll need to ensure that the bowl of your ice cream maker has been frozen. Check the manufacturer's instructions for how long your particular ice cream bowl needs to freeze. Usually, 4 hours is sufficient. As long as there is no sound of water sloshing around in the bowl, you can use it to make chickpea ice cream. For instructions on how to make chickpea ice cream without an ice cream maker, see note 1.
- Add the oat milk, cocoa powder, and cornstarch to a sauce pan and bring to a gentle simmer over low heat. Stir for 1 to two minutes, or until the mixture begins to thicken. Remove from the heat and allow to cool.
- Add the Medjool dates, chickpeas, peanut butter, low-fat coconut milk and vanilla to a high speed blender, and blend until the mixture is smooth and creamy.
- Pour the oat milk mixture into the blender and blend on high speed until the ice cream is thick and creamy. Allow the mixture to cool completely.
- Turn the ice cream maker on and pour the ice cream into it. Follow the manufacturer's information to determine how long you will need to churn your ice cream for. Generally, you should churn between 15-20 minutes. The ice cream should be the consistency of soft serve ice cream.
- During the last five minutes of churning, pour your chocolate chips in and allow the ice cream maker to blend them in.
- You can eat your chickpea ice cream now, or transfer it to a freezer safe container and freeze for 2 hours, or until it's hard enough to make scoops.