Who doesn’t love peanut butter ice cream? If you love ice cream but want to eat healthier and hit your goals, make my Chickpea Peanut Butter Ice Cream! I promise you would never guess it’s made from a base of chickpeas! They add protein and fiber to this ice cream recipe and make it super creamy. This ice cream is dairy-free, gluten-free, refined sugar-free, and delicious! For more healthy desserts, make my Chickpea Chocolate Chip Cookies, Tahini Blondies, or Black Bean Brownies.
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Notes on Ingredients
- Chickpeas: Use a full can of chickpeas. Drain and rinse them well before using.
- Milk: I used almond milk but any non-dairy milk (almond, cashew, hemp, rice, oat, or coconut) works.
- Medjool dates: I like to use the medjool variety of dates for extra sweetness and flavor. Be sure to pit each date before adding to the blender.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Chickpea Peanut Butter Ice Cream?
- In a high-speed blender, 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.
- Add toppings of your choice and enjoy! Let it thaw 10-15 minutes before scooping.
- Step 1: First, add all ingredients to a high-speed blender and blend until smooth. Pour mixture into a loaf pan.
- Step 2: Then, freeze for 8-12 hours until frozen solid. Let it thaw for 10-15 minutes before scooping and serving.
Commonly Asked Questions
Store this ice cream in the freezer for at least 8-12 hours so it’s fully frozen. Let it thaw for 10-15 minutes on the counter before scooping so it can soften a bit.
Nope! I’ve served this at parties before and no one can ever guess that there’s chickpeas in it! The medjool dates and peanut butter are such strong flavors that they mask any chickpea flavor.
Yes! I used almond milk, but any nondairy milk will work.
You must use a high-speed blender to blend this ice cream into a smooth and creamy consistency. I have not tried using an ice cream maker with this recipe!
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Extra Helpful Tips
- Be sure to drain and thoroughly rinse your chickpeas to help prevent gas and bloating.
- Topping ideas include chocolate chips, nuts, date caramel, fruit, cacao nibs, or shredded coconut.
- Use a high-speed blender, not a food processor, for the best texture.
- This recipe is adapted from Nourished by Caroline.
- Make my Mango Pineapple Ice Cream next!
How to Store
Store this ice cream in the freezer for at least 8-12 hours so it’s fully frozen. Let it thaw for 10-15 minutes on the counter before scooping so it can soften a bit.
If you tried this Chickpea Peanut Butter Ice Cream or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Chickpea Peanut Butter Ice Cream
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- 1 cup medjool dates pitted
- ½ cup peanut butter natural and creamy
- 1 ½ cups almond milk any non-dairy milk of choice
Instructions
- In a high-speed blender, 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.
- Let thaw for 10-15 minutes before scooping, add toppings of your choice, and enjoy!
Ari says
This ice cream was SO GOOD! Had that classic peanut butter ice cream texture 👌🏻
Pam says
Do you think this would work in an ice cream maker?
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! 😊
Jennifer says
I made it in an ice cream maker and it was great.
How long did you run the ice cream maker? says
This sounds so good!
Tanya says
Has anyone tried this with oat milk in place of the almond milk and how did it turn out?
Danielle Keith says
Hi Tanya! I have not tried it with oat milk but believe it would work just as well.
Katie says
How about using Cashew milk? I have starting drinking cashew milk because I have a sensitivity to almonds.
Danielle Keith says
That should work!
Abigail says
Have you ever tried this with white beans vs garbanzo?
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!
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 favorite
Danielle Keith says
Glad you enjoyed the recipe!
Heidi says
Definitely going to try this!
Annie E says
What kind of peanut butter is best to use?
Danielle Keith says
I would recommend using natural creamy peanut butter. Make sure that the ingredients do not have added sugar or oil.
Annie E says
Thank you! I made it last night and it was delicious!!
sheila psaila says
How many servings does this make?
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.
Sara says
Can you use PB2?
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.
Mary Lee says
Can I use honey instead of dates, also I am allergic to nut milk, can I use be 1% milk instead?
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.
Sandra Ossé says
So good! Thanks for sharing this recipe!!
Caroline | Unsweetened Caroline says
Thank you so much for sharing the recipe (and for giving credit). I’m so happy you loved it! 🙂
Danielle Keith says
Thanks Caroline! Keep up the amazing work!
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 😋
Danielle Keith says
YAY! So glad it turned out well for you.
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!
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!
Mary says
This is so yummy. I used a can of lentils to reduce the calories. I’ll be using this recipe often.
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 France
Pasuree says
Wow! I love it, I tried this with ice cream maker and it was Awesome…Thank you 🙂
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!
LUCKY 101 says
This Chickpea Peanut Butter Ice Cream looks absolutely amazing! I love how it combines healthy ingredients for a guilt-free treat. Can’t wait to try it out – thanks for sharing such a creative recipe!
Rejekibet APK says
This Chickpea Peanut Butter Ice Cream looks amazing! I love the idea of using chickpeas for a base—such a clever way to add protein and creaminess. Can’t wait to try making this vegan treat! Thank you for sharing!
MP3 Juice says
This recipe sounds amazing! I love that it’s vegan and gluten-free. Can’t wait to try making this chickpea peanut butter ice cream—what a unique twist! Thanks for sharing!
Jordan Stacy says
This is SUCH a unique ice cream recipe! I am obsessed with the addition of chickpeas to make it super creamy, plus it adds extra protein and fiber!
92 jeeto game says
This Chickpea Peanut Butter Ice Cream recipe looks amazing! I love that it’s a healthier alternative and can’t wait to try it. The combination of chickpeas and peanut butter is so intriguing—I’m curious about the texture! Thanks for sharing this creative treat!
spotify premium apk says
This Chickpea Peanut Butter Ice Cream sounds amazing! I love the idea of incorporating chickpeas for added protein. Can’t wait to try this recipe and enjoy a healthier dessert option. Thank you for sharing!