Chocolate Chickpea Ice Cream (High-Protein)
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.
Ingredients
- 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
Optional Toppings
- ½ tsp coarse salt
- Chopped dark chocolate
Instructions
- 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.
Notes
- *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
Calories: 248kcal | Carbohydrates: 31g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Sodium: 63mg | Fiber: 6g | Sugar: 19g