Go Back

Chickpea Peanut Butter Ice Cream Pops

Chickpea peanut butter ice cream pops. These popsicles are high in fiber, protein and healthy fats! The vegan ice cream base is made with chickpeas, dates, peanut butter and coconut milk. Simply blend the ice cream mixture, freeze it in popsicle molds, then dip the pops in chocolate. Easy, healthy and delicious.
Course Dessert
Cuisine vegan
Prep Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 20 minutes
Servings 10


  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup Medjool dates, pitted
  • 1/2 cup peanut butter, smooth
  • 1 teaspoon vanilla extract
  • 1 398ml (14oz) can coconut milk, low-fat (or about 1 1/2 cup plant-based milk of choice)
  • 1 cup vegan dark chocolate chips, more or less
  • 1 tablespoon coconut oil


  • Add the chickpeas, dates, peanut butter, vanilla and coconut milk in a high-speed blender. Blend until smooth, about 30 seconds.
  • Pour the mixture into popsicle molds. Freeze for at least 4 hours or until completely frozen. The freezing time will depend on the size of your popsicles.
  • When ready to eat, melt the chocolate chips with coconut oil in the microwave at 15-30 second intervals to avoid burning. You can also use a double boiler.
  • Dip the popsicles into the chocolate to cover. You can also add a little drizzle if you want less chocolate. The chocolate should harden and form a shell within a few minutes. Enjoy!


If preferred, you can melt a smaller amount of chocolate and only cover the popsicles you intend to eat right away. If you dip every popsicles in chocolate at once, you'll need to store them in an airtight container as they won't fit again in the popsicle molds. I personally use about 1-2 tablespoons of chocolate with 1 small teaspoon of coconut oil per small popsicle. You can eyeball it.
I use a salted, unsweetened peanut butter. If using an unsalted peanut butter, you can add a small pinch of salt to the ice cream mixture. 
The chocolate shell is optional, but recommended. The popsicles are still good on their own or with a small chocolate drizzle! 
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.
If you don't like the taste of coconut, use another plant-based milk and use refined coconut oil.
A strong blender is best for this recipe to get a smooth ice cream.