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Chocolate Chickpea Ice Cream (High-Protein) Recipe

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4 from 3 reviews

This Chocolate Chickpea Ice Cream is a high-protein, dairy-free dessert that’s creamy, rich, and naturally sweetened with dates and maple syrup. Made with wholesome ingredients like cooked chickpeas, peanut butter, coconut milk, and cocoa powder, it offers a nutritious twist on traditional ice cream that’s perfect for vegans and those seeking a healthy treat. The ice cream is easy to prepare with a food processor and requires overnight freezing for the best texture.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (for cooking chickpeas if not pre-cooked)
  • Total Time: 12 hours 30 minutes (including freezing and soaking dates)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Ice Cream Base

  • 1 cup dry dates (100 g, pitted & soaked)
  • ½ cup soy milk (120 ml)
  • ½ cup full-fat coconut milk (120 ml)
  • 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

Peanut Butter Swirl

  • ½ cup natural peanut butter (130 g; divided)

Toppings

  • Chopped dark chocolate
  • Salt flakes (optional)

Instructions

  1. Prepare Date Paste: Drain the pitted dates that have been soaked until soft, then add them to a food processor. Pulse until you obtain a smooth and creamy date paste, which will serve as the natural sweetener base for the ice cream.
  2. Blend Ice Cream Mixture: To the date paste, add the cooked chickpeas, soy milk, full-fat coconut milk, cocoa powder, cinnamon powder, maple syrup, vanilla extract, and half of the peanut butter. Process the mixture in the food processor until fully smooth and creamy, ensuring no lumps remain.
  3. Assemble and Swirl: Transfer the smooth chickpea mixture into a freezer-safe pan. Drizzle the remaining peanut butter evenly over the top of the mixture. Use a fork to gently swirl the peanut butter into the ice cream base to create a marbled effect.
  4. Freeze: Place the pan in the freezer and freeze the ice cream overnight (approximately 12 hours) to allow it to set properly and develop a firm yet scoopable texture.
  5. Serve: Before serving, allow the ice cream to defrost at room temperature for about 15 minutes to soften slightly for easier scooping. Serve cold, topped with optional salt flakes for added flavor contrast and chopped dark chocolate for texture and richness.

Notes

  • Soak dates in warm water for at least 1 hour or until very soft to ensure a smoother paste.
  • Use full-fat coconut milk for a richer and creamier texture; light coconut milk may result in icier ice cream.
  • Ensure chickpeas are well drained and rinsed to avoid any canned taste.
  • Swirling in the peanut butter last adds texture and visual appeal; feel free to adjust the quantity based on sweetness preference.
  • Frozen ice cream can be stored for up to 1 week; thaw slightly before serving.

Find it online: https://cheftinaskitchen.com/chocolate-chickpea-ice-cream-high-protein-recipe/