Chickpea Peanut Butter Ice Cream (Vegan/Gluten-Free)

CHICKPEA ICE CREAM?! 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.

For more healthy recipes and meal ideas follow me on Instagram @healthygirlkitchen

This recipe is: 





✔️No added sugar

✔️100% DELISH


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)

prep time 10 minutes
Freezing Time 8 hours
total time 8 hours 10 minutes

the ingredients

Toppings (optional)


  • 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,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

Leave a Reply

Want to join the discussion? Feel free to contribute!
Recipe Rating

join the conversation

  1. Ari says:

    This ice cream was SO GOOD! Had that classic peanut butter ice cream texture 👌🏻5 stars

  2. Pam says:

    Do you think this would work in an ice cream maker?

    1. Danielle Keith says:

      I’m not sure! I have only tried it this way. If you make it in an ice cream maker report back! 😊

      1. Jennifer says:

        I made it in an ice cream maker and it was great.5 stars

      2. How long did you run the ice cream maker? says:

        This sounds so good!

  3. Tanya says:

    Has anyone tried this with oat milk in place of the almond milk and how did it turn out?5 stars

    1. Danielle Keith says:

      Hi Tanya! I have not tried it with oat milk but believe it would work just as well.

      1. Katie says:

        How about using Cashew milk? I have starting drinking cashew milk because I have a sensitivity to almonds.

      2. Danielle Keith says:

        That should work!

      3. Abigail says:

        Have you ever tried this with white beans vs garbanzo?

      4. Danielle Keith says:

        I have only tried it with Garbanzo, but if you try it with white beans, let me know how it turns out!

  4. Gillian Zohner says:

    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 favorite5 stars

    1. Danielle Keith says:

      Glad you enjoyed the recipe!

  5. Heidi says:

    Definitely going to try this!

  6. Annie E says:

    What kind of peanut butter is best to use?

    1. Danielle Keith says:

      I would recommend using natural creamy peanut butter. Make sure that the ingredients do not have added sugar or oil.

      1. Annie E says:

        Thank you! I made it last night and it was delicious!!

  7. sheila psaila says:

    How many servings does this make?

    1. Danielle Keith says:

      It depends how much you want to eat at one time. This makes 5-10 servings depending on how much you want.

  8. Sara says:

    Can you use PB2?

    1. Danielle Keith says:

      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.

  9. Mary Lee says:

    Can I use honey instead of dates, also I am allergic to nut milk, can I use be 1% milk instead?

    1. Danielle Keith says:

      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.

  10. Sandra Ossé says:

    So good! Thanks for sharing this recipe!!4 stars

  11. Caroline | Unsweetened Caroline says:

    Thank you so much for sharing the recipe (and for giving credit). I’m so happy you loved it! 🙂5 stars

    1. Danielle Keith says:

      Thanks Caroline! Keep up the amazing work!

  12. Cherri says:

    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 😋

    1. Danielle Keith says:

      YAY! So glad it turned out well for you.

  13. Tracy says:

    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!

    1. Danielle Keith says:

      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!

  14. Mary says:

    This is so yummy. I used a can of lentils to reduce the calories. I’ll be using this recipe often.5 stars

  15. Ariane says:

    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 😍
    Thank you!!
    Cheers from France5 stars

  16. Pasuree says:

    Wow! I love it, I tried this with ice cream maker and it was Awesome…Thank you 🙂

  17. Gene says:

    Young lady, I believe that you are a food artist. God has blessed you with a wonderful brain to make such food as this delicious “ice cream”. Thank you for sharing your talents and this recipe!5 stars