Chocolate Chickpea Ice Cream (Nut Free!)
User Reviews
5
Chocolate Chickpea Ice Cream (Nut Free!)
Description
This dairy-free ice cream starts by cooking a mixture of soy milk with cocoa powder and cornstarch to create a rich, pudding-like base thickened by gentle simmering. In a blender, cooked chickpeas, sugar, sunflower seed butter, vanilla extract, and salt are combined with the remaining milk until smooth. Melted dairy-free chocolate is blended in to deepen the chocolate flavor while ensuring the ice cream remains nut-free by using seed butter rather than nuts.
The mixture is churned in a frozen ice cream maker canister and then frozen for at least 2 to 3 hours to develop a firm, scoopable texture. This recipe depends on selecting suitable chocolate; semisweet chocolates with approximately 60% cacao solids work well for balanced sweetness. Darker chocolates may require more sugar to suit taste.
Chocolate Chickpea Ice Cream offers a creamy alternative for those avoiding dairy and nuts while maintaining chocolaty richness. It can be served as a refreshing dessert on its own or paired with fresh fruit for added contrast. The recipe’s use of chickpeas contributes to the smooth body without imparting strong savory notes.
Ingredients
- 2 cups soy milk I used plain soy, unsweetened non-dairy milk such as oat
- ¼ cup cocoa powder
- 2 tablespoons corn starch or arrowroot
- 1 cup chickpeas cooked, rinsed, and drained
- scant ½ cup organic cane sugar
- scant ⅓ cup sunflower seed butter Feel free to substitute tahini OR your favorite nut butter if okay with nuts, such as peanut, almond, or cashew, salted
- 2 teaspoons vanilla extract
- ½ teaspoon salt Add another pinch of salt if using an unsalted seed/nut butter, fine sea salt
- 7 ounces dairy-free chocolate See Notes for selecting a chocolate, approx. 60 to 65 % cacao solids
Instructions
Prep:
- If using an ice cream maker with a removable canister, be sure to freeze the canister for at least 24 hours before making ice cream. Also note that the churned ice cream needs about 2 to 3 hours in the freezer to reach a firmer, scoopable consistency.
Make the ice cream:
- In a small sauce pan, whisk together 1 cup of milk, cocoa powder, and corn starch. Bring to a simmer over medium heat, whisking frequently. As soon as it begins to simmer, reduce heat to medium-low. Whisking constantly, cook until thickened, about 1 to 2 minutes. It will look similar to pudding. Remove from heat, and set aside.
- In a blender (see Notes) combine the remaining 1 cup of milk, chickpeas, sugar, sunbutter, vanilla, and salt. Blend on high until completely smooth, about 1 minute.
- Melt the chocolate using a double-boiler or by placing in a microwave-safe bowl and microwaving in 15 to 20 second intervals (stirring in between) until melted. Add the melted chocolate to the blender, and blend until smooth and fully incorporated.
- Add the cocoa "pudding" to the blender, and blend again. If the mixture feels warm at this point, refrigerate for 30 minutes to 1 hour. It doesn't necessarily need to be cold as it goes into the ice cream maker, but definitely no warmer than room temperature for the best results.
- Churn the mixture according the instructions for your ice cream maker. With my Cuisinart 2 Quart machine it takes about 22 minutes to reach soft serve consistency.
- For firmer, scoopable consistency transfer the ice cream to a freezer-safe container. Freeze for 2 to 3 hours. After 3 or 4 hours, and definitely once the ice cream has been in the freezer overnight, it will be VERY hard straight out of the freezer. It's important to let the ice cream soften at room temperature for at least 20 to 30 minutes before scooping, depending on how long it's been in the freezer.TIP: consider using smaller, individual serving-size containers, but keep in mind small containers will freeze and thaw more quickly than described here.
Notes
- Adjust sugar amount based on the sweetness of the chocolate used; semi-sweet chocolate (~60% cacao) is ideal with the given sugar quantity.
- For strictly nut-free versions, choose certified nut-free dairy-free chocolates such as Enjoy Life brand.
- A standard blender works for blending the ice cream base since the recipe uses cooked chickpeas rather than whole nuts or seeds.
- Freeze the ice cream maker canister for at least 24 hours before use and allow churned ice cream to freeze 2-3 hours for firm texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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