Chickpea Mint Chocolate Chip Ice Cream
- Level: Easy
- Yield: 8 servings (about 4 cups)
- Total: 8 hr 35 min (includes freezing and softening times)
- Active: 15 min
Ingredients
1 cup drained and rinsed canned chickpeas
One 13.66-ounce can unsweetened coconut cream
1 cup pitted Medjool dates (about 10)
2 teaspoons vegan mint extract
1/4 teaspoon green vegan food coloring
1 cup vegan semisweet baking chips
Vegan ice cream cones, for serving, optional
Directions
- Place the chickpeas on a clean dish towel or a couple paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins start to fall off. Use your fingers to peel off any remaining skins (the chickpeas should easily pop out).
- Place the skinned chickpeas, coconut cream, dates and mint extract in a blender. Blend, stopping and scraping down the sides of the container with a rubber spatula as needed, until very smooth, about 1 minute. It's okay if there are some specks from the dates, but the mixture should be smooth and similar in texture to a thick milkshake. Add the food coloring and blend until combined (the color should resemble the inside of a ripe avocado).
- Pour one-third of the chickpea mixture into a 9-by-5-inch loaf pan, then top with one-third of the baking chips, making sure to go all the way to the edges of the pan. Pour half of the remaining chickpea mixture into the pan, then top with half of the remaining baking chips. Add the remaining chickpea mixture, then top with the remaining baking chips. Cover the loaf pan with plastic wrap and freeze until completely firm, at least 8 hours and up to overnight.
- Let the ice cream sit at room temperature to soften before scooping, 10 to 15 minutes. Scoop into bowls or vegan ice cream cones and serve.