CHICKPEA ICE CREAM?!
Yes..you read it correctly! This takes healthy plant-based ice cream to the next level.
Ice cream made out of chickpeas. It didn’t sound very good to me at first but I have to tell you, it really works!
If you’re craving ice cream but want a healthier alternative this definitely does the trick. Guess what else? There is no added sugar to this ice cream or added sweetener.
I used dates to sweeten it (OMG)! The chickpeas in this recipe add tons of plant-based protein and fiber as well as vitamins and minerals like magnesium, vitamin K, folate, manganese, iron, b6, zinc and copper.
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This recipe is:
✔️No added sugar
My favorite brand of chickpeas to use is GOYA! They are the most tender and soft and they make the recipe so creamy, however if you can’t find this brand don’t worry, any kind of chickpeas will work just fine!
Chickpeas are a great ice cream base because the are packed with protein, are low in fat and have a ton of vitamins and minerals.
High speed blenders: I recommend that you make this recipe in a Vitamix, it will get the consistency perfectly smooth. If you don’t have a Vitamix yet, I can honestly that it is my most used kitchen appliance and it is so worth the investment.
Want to know my pro tip?!
Get a refurbished Vitamix…I got mine for like $240 dollars, SUCH A STEAL!
I served this to my non-vegan guests and they couldn’t believe how absolutely delicious this ice cream was. I promise you will impress people with this recipe!
What is not to love about ice cream?
I love to play a game where I serve this to my guests and then ask them what they think the secret ingredient is. No one ever guesses!
This delicious recipe is adapted from Unsweetened Caroline’s Recipe.
Chickpea Peanut Butter Ice Cream (Vegan/GF)
- 1 can chickpeas rinsed and drained
- 1 cup medjool dates
- 1/2 cup peanut butter
- 1 1/2 cups almond milk or plant milk of choice
- chocolate chips
- date caramel
- melted chocolate
- shredded coconut
- In a high-speed blender like a Vitamix, blend chickpeas, dates, peanut butter and almond milk until completely smooth.
- Once smooth, pour into a loaf pan and freeze for 8-12 hours or until frozen. Freezing time can vary depending on the freezer you have, if you leave it longer than 8-12 hours, you will need to let it thaw 10-15 minutes.
- Add toppings of your choice and enjoy!
I hope you enjoy this as much as I do!
In good health,
join the conversation
This ice cream was SO GOOD! Had that classic peanut butter ice cream texture 👌🏻
Do you think this would work in an ice cream maker?
I’m not sure! I have only tried it this way. If you make it in an ice cream maker report back! 😊
I made it in an ice cream maker and it was great.
This sounds so good!
Has anyone tried this with oat milk in place of the almond milk and how did it turn out?
Hi Tanya! I have not tried it with oat milk but believe it would work just as well.
How about using Cashew milk? I have starting drinking cashew milk because I have a sensitivity to almonds.
That should work!
Have you ever tried this with white beans vs garbanzo?
I have only tried it with Garbanzo, but if you try it with white beans, let me know how it turns out!
Ah-mazing, I did it with almond butter because of p-nut allergies, was very creamy. I have a vitamix, so I put it on the frozen desserts setting, dropped the dates in one at a time to pulverise them, did the same with the chick peas, then added the almond milk, it was short and creamy but then, and when I put in the almond butter, it came together nicely. My kids loved it. It was pure luck I came across your recipe, I just opened a can of chick peas today to use the water to make aquafamba and was wondering what to do with the actual peas, when this just showed up in my feed. I am forever in your debt. This will be a household favorite
Glad you enjoyed the recipe!
Definitely going to try this!
What kind of peanut butter is best to use?
I would recommend using natural creamy peanut butter. Make sure that the ingredients do not have added sugar or oil.
Thank you! I made it last night and it was delicious!!
How many servings does this make?
It depends how much you want to eat at one time. This makes 5-10 servings depending on how much you want.
Can you use PB2?
I’ve only tried it with regular peanut butter, but I do not think it would work with PB2, because you need the fat from the peanut butter to make the ice cream creamy.
Can I use honey instead of dates, also I am allergic to nut milk, can I use be 1% milk instead?
I’m not sure about substituting honey, as I’ve only made the recipe with dates. You can definitely use another type of plant milk, such as soy milk or oat milk.
So good! Thanks for sharing this recipe!!
Thank you so much for sharing the recipe (and for giving credit). I’m so happy you loved it! 🙂
Thanks Caroline! Keep up the amazing work!
I just made these using cashew milk. Delicious!! I put the batter in my silicone muffin pan . Now I have individual servings. It made 10. Thanks for the recipe 😋
YAY! So glad it turned out well for you.
My husband is on a heart disease diet and strictly no-fat, no nuts, etc. He can have fat-free dairy. I am thinking about substituting a banana for the peanut butter since he can only have PB2 powder. Any other ideas? Thanks. I would *never* have thought about putting chickpeas in ice cream but I’m going to trust you on this. LOL!
I think you do need the peanut butter. Have you tried making banana ice cream? This might be a better option for your husband. Just blend frozen bananas in a food processor until smooth and that’s it!
This is so yummy. I used a can of lentils to reduce the calories. I’ll be using this recipe often.
Omg! I tried this recipe with oat milk, and it was so GOOD! It had the taste of cookie dough/PB ice cream, my favorite flavour 😍
Cheers from France
Wow! I love it, I tried this with ice cream maker and it was Awesome…Thank you 🙂