A delicious vegan ice cream using a can of chickpeas! This is a wonderful creamy dessert sweetened with banana and dates. The addition of chickpeas is a great way to add protein and fibre to the ice cream which helps balance blood sugars.
Makes 10 servings
Preparation time: 10 minutes
Freezing time: 1-2 hours
What’s Good About It?
Without added sugars or syrups this is a delicious creamy ice cream – it contains plenty of protein and fibre and healthy fats to stabilise blood sugars and keep energy levels high.
- Simply place all the ingredients (except the chocolate chips) in a food processor or blender and process until smooth. Stir in the chocolate chips if using.
- Pour the mixture into an ice cream maker and churn according to the instructions. Alternatively place it in a shallow freezer proof container and freeze until firm.
- Allow the ice cream to soften slightly for 10 minutes before serving.
Did You Know?
Swap the peanut butter for tahini if wished.
1 can of full fat coconut milk
1 can of chickpeas, drained
75g peanut butter
150g pitted dates
1 tbsp vanilla extract
Optional 75g chocolate chips
Drizzle with chocolate and peanuts to serve if wished.