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Chickpea-Nut Butter Ice Cream
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5 from 4 votes

Chickpea-Nut Butter Ice Cream

This healthier ice cream is made with plant-based milk, dates, peanut butter and chickpeas. Yes, chickpeas. Don't worry, you won't taste them! This frozen dessert is a mix between ice cream and freezer fudge and has a rich peanut butter flavor, while being sweetened with dates only. It's ice cream with fiber, healthy fats and no added sugar! What could be better?
Course Dessert
Cuisine vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup pitted Medjool dates
  • 1/2 cup creamy 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)

Instructions

  • 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!

Video

Notes

This ice cream has the best consistency when eaten 12-15 hours after putting in the freezer. Longer than that, it can get a little harder (but still tastes great!). If this is the case, simply leave it at room temperature for a few minutes before serving.
Almond milk, cashew milk, coconut milk (high-fat and low-fat) and oat milk have all been tested with success. Choose what you have on hand.
A strong blender is best for this recipe to get a smooth ice cream. This is the one that I use.
This recipe has been tested with salted natural peanut butter. If using unsalted peanut butter, you may want to add a small pinch of salt.
You can taste the mixture before freezing and add maple syrup to taste if you would like it sweeter.