Chickpea-nut butter ice cream: Ice cream that’s made with chickpeas, plant-based milk, dates and peanut butter. This frozen dessert is vegan, gluten-free, high in fiber, healthy fats, protein and sweetened with fruit.
What started as an attempt to make freezer fudge a few years ago ended up being the best homemade ice cream alternative I’ve ever made.
This recipe is not only nutritious, but it’s also as easy as homemade ice cream can get. There’s no ice cream maker needed. Just a blender and a dish. All the ingredients are blended together until smooth, then added to a dish to freeze overnight or for at least 12 hours. Easy!
This has been one of the top recipes on the blog since it was first posted in 2018. Try it and see why it’s loved by so many.
Notes on the Recipe:
- The texture is best after sitting in the freezer for 12-15 hours. It’s creamy, easy to scoop and delicious. If frozen longer (depending on the temperature of your freezer), you may find that the ice cream gets a little harder to scoop. While it’s still delicious and you can eat it this way (we always do), you may want to let it sit at room temperature for 5-10 minutes to make it easier to eat. Either way, it will be rich, perfectly sweetened and delicious.
- One of my favorite things about this recipe (other than the fact that it’s nutritious and easy), is that it doesn’t melt as fast as regular ice cream. It could be at room temperature for a good 15 minutes without melting. It just softens. That means, you can take your time and enjoy it without a mess.
- This recipe has been tested with low-fat coconut milk, high-fat coconut milk, cashew milk, almond milk and oat milk, all of which turned out great. My personal favorite is coconut milk due to the light coconut flavor it adds to the recipe. Simply choose what you have on hand.
- For the best texture, use a high-speed blender, such as Vitamix or Blendtec. Weaker blenders may not give you the same smooth result.
- Taste the ice cream before freezing and add maple syrup if you prefer something sweeter.
I really hope you’ll give this recipe a try and if you do, I would love to know what you think! Leave a comment and a rating below to share your thoughts.
Looking for more vegan ice cream recipes? Check out this salted chocolate peanut butter ice cream, cashew coconut vanilla ice cream, chocolate peanut butter banana ice cream or oatmeal cookie dough banana ice cream.
Watch How to Make Chickpea-Nut Butter Ice Cream:
Chickpea-Nut Butter Ice Cream
- 1 cup canned chickpeas, drained and rinsed
- 1 cup Medjool dates, pitted
- 1/2 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 398 ml can (14 oz) coconut milk, low-fat (or about 1 1/2 cups plant-based milk of choice)
- Chocolate chips or cocoa nibs for serving (optional)
- More peanut butter for serving (optional)
- Melted chocolate, for drizzling (optional)
- Add all the ingredients to a high-speed blender. Blend for 30 seconds or until smooth.
- Transfer to a dish (such as a bread pan) and freeze overnight or for at least 12 hours, covered. Serve with a drizzle of peanut butter and chocolate if desired. Enjoy!
If you make this chickpea-nut butter ice cream, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!