Try this high-protein chocolate chickpea ice cream with peanut butter swirls for a healthy summer treat! Made with only 6 accessible ingredients, this no-churn recipe requires only 10 minutes of prep time and is so good for you.
Is it time for ice cream yet? It’s easy to make your own dairy-free chocolate ice cream at home with the help of healthy ingredients like chickpeas, peanut butter and coconut milk.
This ice cream is the perfect excuse to eat more chocolate treats and get your essential nutrients along the way.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
Our recipe is sweetened with dates and a spritz of maple syrup and can be made in a food processor within only 10 minutes!
This chickpea ice cream doesn’t taste beany at all, is loaded with chocolate and peanut butter and one of our favorite vegan ice creams.
Why you’ll love it
This healthy chickpea ice cream is so good for you that you can go back for seconds or thirds!
Apart from “nice” cream, it’s definitely the healthiest frozen dessert you’ll ever make.
- Chickpeas — you won’t taste this fiber- and protein-rich base!
- Dates — wholesome sweetener.
- Peanut butter — for creaminess and delicious flavor.
- Plant-based milk — our favorite combination is soy milk and coconut milk!
- Cocoa powder — to make this a chocolate chickpea ice cream.
- Flavors —maple syrup, cinnamon and vanilla are wonderful in this recipe!
We like to add different toppings like chopped dark chocolate or coarse salt to this ice cream before eating it.
In terms of kitchen equipment, you’ll need a food processor, measuring equipment and a freezer-friendly pan; that’s all!
How to make chickpea ice cream
- Soak the dates for at least 30 minutes, better a few hours. Drain them once you’re ready to make this ice cream.
- Add dates to a food processor and pulse to obtain a smooth paste.
- Add the other components: chickpeas, soy milk, coconut milk, cocoa powder, maple syrup, cinnamon and vanilla as well as half of the peanut butter.
- Process until smooth and stop to scrape down the sides as needed. Add more soy milk if necessary to obtain great texture!
- Transfer to a freezer-friendly pan and drizzle the remaining peanut butter on top. Make little swirls using a fork.
- Freeze overnight and allow to defrost for at least 15 minutes before scooping!
Just before serving this chickpea ice cream, sprinkle with salt or chopped dark chocolate. Find more topping ideas below!
Storage & serving
This chickpea ice cream isn’t as scoopable as store-bought ice cream when you take it out of the freezer. That’s why you need to let it defrost before serving!
The longer you store it in the freezer, the harder it’ll become — however, this frozen treat doesn’t melt as quickly once it’s out, so you can take your time eating it.
Delicious and pretty toppings for this chickpea chocolate ice cream include more chocolate (of course), maple syrup, berries, vegan caramel sauce, crumbled black bean brownies or oatmeal cookies, desiccated coconut, coconut whipped cream and chopped nuts.
We highly suggest you try it as a topping for this skillet cookie, too!
Adjustments & tips
First of all, try to use salt-free canned chickpeas for this dessert recipe! Rinse the beans well before using.
Use more peanut butter to feature this delicious flavor more strongly!
Add instant coffee if you love coffee and increase the sweetener for this ice cream.
Make chickpea berry ice cream by adding frozen berries!Best No-Bake Vegan Desserts →
- Peanut butter: use almond butter, cashew butter or sunflower butter instead.
- Coconut milk: use other dairy-free milk and add more nut butter!
- Soy milk: use almond, pea, oat or just more coconut milk.
- Cocoa powder: can be omitted to make other flavors.
- Dates: swap for frozen banana or omit and add more maple syrup.
How to make it nut-free
There are two kinds of nuts in this recipe: peanut and coconut. To adjust this chickpea ice cream to any nut allergies, use sunflower butter plus soy milk or pea milk!
More healthy treats
If you enjoyed this healthy ice cream recipe, check out the following treats next!
Did you make our chocolate chickpea ice cream and like it? Share with us in the comments below, rate our recipe and Pin it here!
- 1 cup dry dates (100 g), pitted & soaked*
- ½ cup soy milk (120 ml)
- ½ cup full-fat coconut milk (120 ml)
- ½ cup natural peanut butter (130 g)
- 1 cup cooked chickpeas (165 g), drained & rinsed well
- 2 tbsp cocoa powder
- ½ tsp cinnamon powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp coarse salt
- Chopped dark chocolate
- Drain the pitted dates and add them to a food processor. Pulse to obtain a smooth date paste.
- Add the chickpeas, soy milk, coconut milk, cocoa powder, cinnamon, maple syrup, vanilla and half of the peanut butter, then process again until smooth.
- Transfer the chickpea mixture into a freezer-friendly pan and drizzle the remaining peanut butter on top, then make little swirls using a fork.
- Freeze overnight and allow for 15 minutes of defrosting before scooping.
- Serve cold and topped with salt flakes for an enhanced taste or add your favorite dark chocolate for some extra texture.
- *for the best texture, try to soak your pitted dates for at least 30 minutes
- This chickpea ice cream offers the best texture around 12-15 hours of freezing when it’s easily scoopable and creamy — freezing it longer than that means it’s getting a little harder and you need to let it defrost at room temperature for a few more minutes before eating it.
- Find many more tips & customization ideas in the article above.
Nutrition Information:Yield: 8
Amount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 63mgCarbohydrates: 31gFiber: 6gSugar: 19gProtein: 9g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!