Chickpea mint ice cream with chocolate chips

Votes: 1

How to Make - Chickpea Mint Chocolate Chip Ice Cream

Time: 8 hours 35 minutes
Complexity: easily
Servings: 8

The secret ingredient in this vegan ice cream is canned chickpeas, which give it a velvety, dense texture without affecting the flavor. For the smoothest consistency, be sure to remove the skins from the chickpeas. Pitted Medjool dates act as a healthy sweetener, and vegan mint extract and vegan chocolate chips create a perfect flavor combination that will impress everyone. The ice cream is easy to make, and you don't even need a special ice cream maker.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup canned chickpeas, rinsed
1 can (400 g) unsweetened coconut cream
1 cup pitted Medjool dates (about 10)
2 tsp vegan mint extract
1/4 teaspoon vegan green food coloring
1 tbsp. vegan chocolate granules
Vegan waffle cones, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chickpeas, coconut cream, dates

Cooking the dish according to the recipe:

Place the chickpeas on a clean kitchen towel or a couple of paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins begin to fall off. Use your hands to peel off the remaining skins (the chickpeas should slide off easily).
Combine the peeled chickpeas, coconut cream, dates, and mint extract in a blender. Blend, stopping the blender as needed and scraping down the sides of the bowl with a silicone spatula, until very smooth, about 1 minute. It's okay if there are some date crumbs left, but the mixture should be smooth and have the texture of a thick milkshake..

Add food coloring and beat until smooth (the color should resemble the flesh of a ripe avocado).
Spread one-third of the chickpea mixture into a 22x12 cm loaf pan, then top with one-third of the chocolate chips, filling to the edges of the pan. Add half of the remaining chickpea mixture to the pan, then top with half of the remaining chocolate chips. Add the remaining chickpea mixture and sprinkle with the remaining chocolate chips.
Cover the pan with plastic wrap and place in the freezer until completely set, at least 8 hours or overnight.
Before scooping, let the ice cream sit at room temperature for 10-15 minutes to soften. Divide the ice cream into bowls or cones and serve.

Author of the recipe - Amanda Neal – Menu Developer

Categories:

recipe / Vegan dishes / Blender / Cold dishes / Summer dishes / Desserts / Ice cream, sorbets