Chickpea ice cream with chocolate, coconut, and almonds

Votes: 2

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

Nutritional value per serving:

Calories 238, total fat 15 G., saturated fats 5 G., proteins 5 G., carbohydrates 24 G., fiber 4 G., cholesterol 0 mg, sodium 95 mg, sugar 16 G.

This vegan ice cream is rich and creamy thanks to the velvety textures of coconut milk, creamy almond paste, and the secret ingredient... chickpeas! Don't worry about the chickpea flavor—you won't taste it, as it's just there for texture. The ice cream is also layered with chocolate and served sprinkled with coconut flakes. This will make the dessert truly decadent.

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 can (400 g) of light coconut milk
1 cup canned chickpeas, rinsed
3/4 cup pitted Medjool dates (about 9)
0.5 cup creamy almond paste
1 tsp vanilla extract
1 cup vegan semi-sweet chocolate chips
1 tbsp. unrefined coconut oil
Toasted coconut flakes, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: coconut milk, almond paste, dates, chickpeas

Cooking the dish according to the recipe:

Combine the coconut milk, chickpeas, dates, almond butter, and vanilla extract in a blender. Blend, stopping and scraping down the sides of the bowl as needed, until very smooth, about 1 minute. It's okay if some almond butter and dates remain, but the mixture should be smooth and similar in texture to a thick milkshake.
Meanwhile, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high power, stirring occasionally, until the chocolate is completely melted and smooth, about 1 minute.

Pour a third of the chickpea mixture into a 9 x 5-inch loaf pan, then drizzle with a third of the chocolate mixture until it reaches the edges. Pour another third of the chickpea mixture into the pan, then drizzle with another third of the chocolate mixture. Add the remaining chickpea mixture and coat with chocolate. Cover the pan with plastic wrap and freeze until the ice cream is firm, at least 8 hours or overnight.
Let the ice cream sit at room temperature to soften before ladling into bowls, 15-20 minutes. Serve topped with toasted coconut.

Author of the recipe - Amanda Neal – Menu Developer

Categories:

recipe / Vegan dishes / Calorie content of prepared meals / Blender / Cold dishes / Summer dishes / Desserts / Ice cream, sorbets