Healthy Chocolate Chickpea Ice Cream
This chocolate chickpea ice cream can be made with or without an ice cream maker. It's creamy, frosty and delicious, and it's 100 % vegan and gluten free.
Equipment
- Blender
- Saute Pan
- Ice Cream Maker
Ingredients
- 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
Instructions
- 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.
Notes
1) 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!
2) The nutritional profile on this recipe card includes the optional chocolate chips.
Nutrition
Calories: 468kcalCarbohydrates: 53gProtein: 11gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 297mgPotassium: 617mgFiber: 9gSugar: 28gVitamin A: 132IUVitamin C: 1mgCalcium: 241mgIron: 3mg
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