chocolate chickpea ice cream

Ice cream and chickpeas may sound like an unlikely combo, but we bet you’ll be pleasantly surprised by this rich and creamy, protein-packed treat. It’s an excellent vegan dessert loved by kids and parents alike!

Yield 4 servings
Prep Time 15 minutes, plus overnight freeze
Cook Time None
80:20

½ cup unsweetened almond milk

4 ripe bananas, frozen

4 Medjool dates, pitted and soaked for 30 minutes

½ cup cooked chickpeas

¾ cup unsweetened sunflower seed butter

¼ cup raw cacao powder

1 tsp pure vanilla extract

Pinch of Himalayan pink salt

Cacao nibs or dairy-free mini chocolate chips, for topping

1   Place a shallow glass baking dish in the freezer for at least 1 hour.

2   In a high-speed blender, combine the almond milk, bananas, dates, chickpeas, sunflower seed butter, cacao powder, vanilla, and salt. Blend on medium-low speed until smooth and creamy, using the tamper to push down the mixture if necessary. Keep the setting on low to get the proper consistency. If needed, add an extra splash of almond milk to achieve a smooth, creamy texture.

3   Pour the mixture into the chilled glass baking dish, cover, and freeze overnight. Remove from the freezer 20 minutes prior to scooping. Serve topped with cacao nibs or chocolate chips. Ice cream can be kept in the freezer for up to 1 week.

chocolate chickpea ice cream