Chocolate, Coconut and Almond Chickpea Ice Cream
- Level: Easy
- Yield: 8 servings (about 4 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 95
- Total: 8 hr 35 min (includes freezing and softening times)
- Active: 15 min
Ingredients
One 13.5-ounce can lite coconut milk
1 cup drained and rinsed canned chickpeas
3/4 cup Medjool dates, pitted (about 9)
1/2 cup smooth almond butter
1 teaspoon pure vanilla extract
1 cup vegan semisweet baking chips
1 tablespoon unrefined coconut oil
Toasted coconut chips, for serving
Directions
- Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
- Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
- Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
- Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.