Chickpea Peanut Butter Ice Cream
This healthified version of peanut butter ice cream has the creaminess and sweetness you love in ice cream, but without the dairy, sugar, or fat!
Servings 6
Calories 267kcal
Cost $3
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!
Notes
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.
Nutrition
Calories: 267kcal | Carbohydrates: 33g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 371mg | Potassium: 394mg | Fiber: 6g | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 0.1mg | Calcium: 126mg | Iron: 1mg
