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.

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

For more healthy recipes and meal ideas follow me on Instagram @CodeGreenWellness

 





This recipe is: 

✔️Vegan

✔️Gluten-free

✔️Oil-free

✔️Soy-free

✔️No added sugar

✔️100% DELISH




Print

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! 

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In good health,

Danielle

24 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

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