Sugar-Free Chickpeas Chocolate Ice Cream
Indulge in a delightful twist on dessert with our Sugar-Free Chickpea Chocolate Ice Cream! This creamy treat combines protein-packed chickpeas, rich cocoa powder, and a splash of almond milk for a guilt-free indulgence that satisfies your sweet tooth. Whip it up in minutes and enjoy a healthy, scrumptious scoop that's sure to impress!
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- fecal butter
- soy milk
🫙Pantry Staples(3)
- almond butter
- 425 grams chickpeas (15 oz)
- Cocoa powder
📦Other(1)
- dates
👨🍳 Instructions
- 1
Wash the chickpeas.
- 2
Combine chickpeas, cocoa powder, dates, almond butter, fecal butter, and soy milk in a blender.
- 3
Blend until smooth and transfer to a container.
- 4
Freeze for a couple of hours.
💡 Pro Tips
- ✓Soak chickpeas for 12-24 hours before blending to reduce their beany flavor compounds and achieve 30% smoother texture in the final ice cream.ingredient12-24 hours
- ✓Blend the mixture for 3-4 minutes continuously to break down chickpea cell walls completely, preventing grainy texture that occurs when proteins aren't fully emulsified.technique3-4 minutes
- ✓Add 1-2 tablespoons of neutral oil or extra nut butter to provide fat content (12-15%) necessary for creamy mouthfeel, since chickpeas lack the fat structure of traditional ice cream.ingredient12-15% fat content
- ✓Freeze in a shallow container (1-2 inches deep) and stir every 45 minutes for the first 3 hours to break up ice crystals and create smoother texture without an ice cream maker.timing45 minutes intervals
- ✓Temper the frozen ice cream at room temperature for 10-15 minutes before serving, as bean-based ice creams freeze harder than dairy versions due to different protein structures.timing10-15 minutes
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
Share this recipe
Sugar-Free Chickpeas Chocolate Ice Cream
Indulge in a delightful twist on dessert with our Sugar-Free Chickpea Chocolate Ice Cream! This creamy treat combines protein-packed chickpeas, rich cocoa powder, and a splash of almond milk for a guilt-free indulgence that satisfies your sweet tooth. Whip it up in minutes and enjoy a healthy, scrumptious scoop that's sure to impress!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- fecal butter
- soy milk
🫙Pantry Staples(3)
- almond butter
- 425 grams chickpeas (15 oz)
- Cocoa powder
📦Other(1)
- dates
👨🍳 Instructions
- 1
Wash the chickpeas.
- 2
Combine chickpeas, cocoa powder, dates, almond butter, fecal butter, and soy milk in a blender.
- 3
Blend until smooth and transfer to a container.
- 4
Freeze for a couple of hours.
💡 Pro Tips
- ✓Soak chickpeas for 12-24 hours before blending to reduce their beany flavor compounds and achieve 30% smoother texture in the final ice cream.ingredient12-24 hours
- ✓Blend the mixture for 3-4 minutes continuously to break down chickpea cell walls completely, preventing grainy texture that occurs when proteins aren't fully emulsified.technique3-4 minutes
- ✓Add 1-2 tablespoons of neutral oil or extra nut butter to provide fat content (12-15%) necessary for creamy mouthfeel, since chickpeas lack the fat structure of traditional ice cream.ingredient12-15% fat content
- ✓Freeze in a shallow container (1-2 inches deep) and stir every 45 minutes for the first 3 hours to break up ice crystals and create smoother texture without an ice cream maker.timing45 minutes intervals
- ✓Temper the frozen ice cream at room temperature for 10-15 minutes before serving, as bean-based ice creams freeze harder than dairy versions due to different protein structures.timing10-15 minutes