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.

Chickpea Peanut Butter Ice Cream


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.


  1. 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.
  2. 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.
  3. 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

1 banana

75g peanut butter

150g pitted dates

1 tbsp vanilla extract

Optional 75g chocolate chips

Drizzle with chocolate and peanuts to serve if wished.