Chickpea Peanut Butter Ice Cream (Vegan/Gluten-Free)

 

CHICKPEA ICE CREAM?!

Yes..you read it correctly! This takes healthy plant-based ice cream to the next level.

Ice cream made out of chickpeas. It didn’t sound very good to me at first but I have to tell you, it really works!

If you’re craving ice cream but want a healthier alternative this definitely does the trick. Guess what else? There is no added sugar to this ice cream or added sweetener.

I used dates to sweeten it (OMG)! The chickpeas in this recipe add tons of plant-based protein and fiber as well as vitamins and minerals like magnesium, vitamin K, folate, manganese, iron, b6, zinc and copper.

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This recipe is: 

✔️Vegan

✔️Gluten-free

✔️Oil-free

✔️Soy-free

✔️No added sugar

✔️100% DELISH

Chickpeas

My favorite brand of chickpeas to use is GOYA! They are the most tender and soft and they make the recipe so creamy, however if you can’t find this brand don’t worry, any kind of chickpeas will work just fine! 

Chickpeas are a great ice cream base because the are packed with protein, are low in fat and have a ton of vitamins and minerals. 

High speed blenders: I recommend that you make this recipe in a Vitamix, it will get the consistency perfectly smooth. If you don’t have a Vitamix yet, I can honestly that it is my most used kitchen appliance and it is so worth the investment. 

Want to know my pro tip?! 

Get a refurbished Vitamix…I got mine for like $240 dollars, SUCH A STEAL! 

I served this to my non-vegan guests and they couldn’t believe how absolutely delicious this ice cream was. I promise you will impress people with this recipe! 

What is not to love about ice cream? 

I love to play a game where I serve this to my guests and then ask them what they think the secret ingredient is. No one ever guesses! 

This delicious recipe is adapted from Unsweetened Caroline’s Recipe.

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What are you waiting for? You need to make this recipe!

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Chickpea Peanut Butter Ice Cream (Vegan/GF)

Course Dessert
Keyword chickpea ice cream, ice cream, peanut butter ice cream, plant-based dessert, plant-based ice cream, vegan dessert, vegan ice cream
Prep Time 10 minutes
Freezing Time 8 hours

Ingredients

Toppings (optional)

Instructions

  • In a high-speed blender like a Vitamix, blend chickpeas, dates, peanut butter and almond milk until completely smooth. 
  • Once smooth, pour into a loaf pan and freeze for 8-12 hours or until frozen. Freezing time can vary depending on the freezer you have, if you leave it longer than 8-12 hours, you will need to let it thaw 10-15 minutes. 
  • Add toppings of your choice and enjoy! 

I hope you enjoy this as much as I do!

 

In good health,

Danielle

28 replies
  1. Gillian Zohner says:

    Ah-mazing, I did it with almond butter because of p-nut allergies, was very creamy. I have a vitamix, so I put it on the frozen desserts setting, dropped the dates in one at a time to pulverise them, did the same with the chick peas, then added the almond milk, it was short and creamy but then, and when I put in the almond butter, it came together nicely. My kids loved it. It was pure luck I came across your recipe, I just opened a can of chick peas today to use the water to make aquafamba and was wondering what to do with the actual peas, when this just showed up in my feed. I am forever in your debt. This will be a household favorite

    Reply
    • Danielle Keith says:

      I’ve only tried it with regular peanut butter, but I do not think it would work with PB2, because you need the fat from the peanut butter to make the ice cream creamy.

      Reply
    • Danielle Keith says:

      I’m not sure about substituting honey, as I’ve only made the recipe with dates. You can definitely use another type of plant milk, such as soy milk or oat milk.

      Reply
  2. Cherri says:

    I just made these using cashew milk. Delicious!! I put the batter in my silicone muffin pan . Now I have individual servings. It made 10. Thanks for the recipe 😋

    Reply
  3. Tracy says:

    My husband is on a heart disease diet and strictly no-fat, no nuts, etc. He can have fat-free dairy. I am thinking about substituting a banana for the peanut butter since he can only have PB2 powder. Any other ideas? Thanks. I would *never* have thought about putting chickpeas in ice cream but I’m going to trust you on this. LOL!

    Reply
    • Danielle Keith says:

      I think you do need the peanut butter. Have you tried making banana ice cream? This might be a better option for your husband. Just blend frozen bananas in a food processor until smooth and that’s it!

      Reply

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