Name: Chickpea Chocolate Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Dairy-Free
Ingredients: 2 cups plain unsweetened plant-based milk (e.g., soy or oat); 1/4 cup cocoa powder; 2 tablespoons corn starch (or arrowroot powder); 1 cup cooked chickpeas, rinsed and drained; Just under 1/2 cup organic cane sugar; Just under 1/3 cup salted sunflower seed butter; 2 teaspoons vanilla essence; 1/2 teaspoon fine sea salt; 7 ounces dairy-free chocolate (about 60 to 65% cocoa solids)

why make this recipe

Chickpea Chocolate Ice Cream is a unique twist on traditional ice cream. It combines the rich flavor of chocolate with wholesome ingredients like chickpeas and sunflower seed butter. This recipe is perfect for people looking for a dairy-free dessert that is also high in protein and fiber. It’s a fun way to sneak in some nutrition while enjoying a delicious treat!

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

how to make Chickpea Chocolate Ice Cream

Ingredients:

2 cups plain unsweetened plant-based milk (e.g., soy or oat)
1/4 cup cocoa powder
2 tablespoons corn starch (or arrowroot powder)
1 cup cooked chickpeas, rinsed and drained
Just under 1/2 cup organic cane sugar
Just under 1/3 cup salted sunflower seed butter
2 teaspoons vanilla essence
1/2 teaspoon fine sea salt
7 ounces dairy-free chocolate (about 60 to 65% cocoa solids)

Directions:

Step 1: Prepare the Ice Cream Maker – Freeze the canister of your ice cream maker for at least 24 hours. After churning, the ice cream will need an additional 2 to 3 hours in the freezer to firm up.

Step 2: Make the Cocoa Pudding Mixture – In a small saucepan, whisk together 1 cup of milk, cocoa powder, and cornstarch. Bring to simmer over medium heat, whisking frequently until thickened, about 1 to 2 minutes. Remove from heat and cool slightly.

Step 3: Blend the Main Ingredients – In a blender, combine the remaining 1 cup of milk, chickpeas, sugar, sunflower seed butter, vanilla, and salt. Blend on high until smooth, about 1 minute.

Step 4: Incorporate the Melted Chocolate – Melt the chocolate using a double boiler or microwave. Stir until fully melted, then add to the blender and blend until smooth.

Step 5: Combine Everything – Add the cocoa pudding mixture to the blender and blend until homogeneous. If warm, refrigerate until room temperature.

Step 6: Churn and Freeze – Pour the mixture into your ice cream maker and churn according to the machine’s instructions, usually about 22 minutes. Transfer to a freezer-safe container and freeze for 2 to 3 hours.

Step 7: Serve and Store – Let the ice cream soften at room temperature for 20 to 30 minutes before serving. Store in smaller containers for easy freezing and thawing.

how to serve Chickpea Chocolate Ice Cream

Serve your Chickpea Chocolate Ice Cream in bowls or cones. You can top it with nuts, fresh fruits, or a drizzle of chocolate sauce for extra flavor.

how to store Chickpea Chocolate Ice Cream

To store the ice cream, keep it in a freezer-safe container with a tight lid. This will help maintain its texture and flavor. You can store it for up to two weeks in the freezer.

tips to make Chickpea Chocolate Ice Cream

Make sure to freeze the ice cream canister at least a day in advance for the best texture.
Blend the ingredients on high until completely smooth to ensure a creamy consistency.
Use high-quality dairy-free chocolate for the richest flavor.

variation

You can experiment with different nut butters or add a splash of peppermint extract for a minty twist. Adding chocolate chips or cookie pieces can also give a fun texture to your ice cream.

FAQs

1. Can I substitute regular milk for plant-based milk?
Yes, but it will change the recipe from being dairy-free.

2. Is this ice cream suitable for people with nut allergies?
Yes, if you use a sunflower seed butter instead of nut butters, it’s safe for nut-free diets.

3. How long does it take to make this ice cream?
Preparation and churning take about 45 minutes, plus freezing time of an additional 2 to 3 hours.