This vegan alternative to ice cream is rich and creamy, thanks to velvety coconut milk, smooth almond butter and the secret ingredient…chickpeas! We promise you won’t taste the chickpeas one bit; they’re simply included for texture and body. There’s even three layers of chocolate for some welcomed sweetness. Serve with an extra sprinkle of toasted coconut chips for a delicious, plant-based treat.
| Level: | Easy |
| Total: | 8 hr 35 min |
| Active: | 15 min |
| Yield: | 8 servings (about 4 cups) |
| Level: | Easy |
| Total: | 8 hr 35 min |
| Active: | 15 min |
| Yield: | 8 servings (about 4 cups) |
Ingredients
- One 13.5-ounce can lite coconut milk
- 1 cup drained and rinsed canned chickpeas
- 3/4 cup Medjool dates, pitted (about 9)
- 1/2 cup smooth almond butter
- 1 teaspoon pure vanilla extract
- 1 cup vegan semisweet baking chips
- 1 tablespoon unrefined coconut oil
- Toasted coconut chips, for serving
Instructions
- Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It’s ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
- Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
- Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
- Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 238 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 95 mg |
| Serving Size | 1 of 8 servings |
| Calories | 238 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 95 mg |
Reviews
Not a review, more of a question since I haven’t made this yet. Could this work in the ninja creami? I suppose the chocolate would have to be added later but just curious if anyone tried it yet. I will try it in the creami soon. Best
Tasty, BUT froze solid. At least an hour to thaw to edible. Is it ice cream creamy? No, but it’s not ice cream, it’s close enough.
Frozen chickpea mush
I was skeptical about this recipe but turned out delicious!! No fancy equipment, nutritious ingredients, yet tastes like a chocolate chip ice cream to me. Will definitely make again.