Canned chickpeas are the secret ingredient in this easy frozen treat, lending creaminess and body without affecting the flavor. (We promise!) Be sure to remove the skins for the smoothest possible results. Pitted Medjool dates add just the right amount of sweetness, and vegan mint extract and baking chips are the perfect flavoring combo.
| 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
- 1 cup drained and rinsed canned chickpeas
- One 13.66-ounce can unsweetened coconut cream
- 1 cup pitted Medjool dates (about 10)
- 2 teaspoons vegan mint extract
- 1/4 teaspoon green vegan food coloring
- 1 cup vegan semisweet baking chips
- Vegan ice cream cones, for serving, optional
Instructions
- Place the chickpeas on a clean dish towel or a couple paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins start to fall off. Use your fingers to peel off any remaining skins (the chickpeas should easily pop out).
- Place the skinned chickpeas, coconut cream, dates and mint extract in a blender. Blend, stopping and scraping down the sides of the container with a rubber spatula as needed, until very smooth, about 1 minute. It’s okay if there are some specks from the dates, but the mixture should be smooth and similar in texture to a thick milkshake. Add the food coloring and blend until combined (the color should resemble the inside of a ripe avocado).
- Pour one-third of the chickpea mixture into a 9-by-5-inch loaf pan, then top with one-third of the baking chips, making sure to go all the way to the edges of the pan. Pour half of the remaining chickpea mixture into the pan, then top with half of the remaining baking chips. Add the remaining chickpea mixture, then top with the remaining baking chips. Cover the loaf pan with plastic wrap and freeze until completely firm, at least 8 hours and up to overnight.
- Let the ice cream sit at room temperature to soften before scooping, 10 to 15 minutes. Scoop into bowls or vegan ice cream cones and serve.
Reviews
So, this is a great base recipe but it wasn’t sweet enough (hahaha) and dates add a caramel note that we didn’t think matched mint. Also, we didn’t want to add food coloring and who has mint extract lying around anyway?
Variation: instead of mint and food coloring, add:
2 tbs instant coffee powder, 2 tbs vanilla extract, plus twice as many dates (20), plus 1/4 Cup date syrup.
The result was a cross between a Palm Springs date shake and a creamy mocha…. Yum!! It got rave reviews so now we might actually try the mint version….
I also used 1.5 Cups mini chocolate chips (not regular size) because they freeze better without overpowering the ice cream.
The recipe was right to let it sit out at least 10 minutes before serving- it froze rock solid but after 15-20 minutes it served up like a dream…. Like I said, rave reviews!!
One more note: I left the chickpea skins on (who has time to take them off) and blitzed them three times in a power blender. It worked! But I forgot to power blitz the dates too so we ended up with blobs of date in the finished product…. Didn’t mind but will fix it next time….
Give this recipe a try!!!
Variation: instead of mint and food coloring, add:
2 tbs instant coffee powder, 2 tbs vanilla extract, plus twice as many dates (20), plus 1/4 Cup date syrup.
The result was a cross between a Palm Springs date shake and a creamy mocha…. Yum!! It got rave reviews so now we might actually try the mint version….
I also used 1.5 Cups mini chocolate chips (not regular size) because they freeze better without overpowering the ice cream.
The recipe was right to let it sit out at least 10 minutes before serving- it froze rock solid but after 15-20 minutes it served up like a dream…. Like I said, rave reviews!!
One more note: I left the chickpea skins on (who has time to take them off) and blitzed them three times in a power blender. It worked! But I forgot to power blitz the dates too so we ended up with blobs of date in the finished product…. Didn’t mind but will fix it next time….
Give this recipe a try!!!