CHOCOLATE, COCONUT AND ALMOND CHICKPEA ICE CREAM
This vegan alternative to ice cream is rich and creamy, thanks to velvety coconut milk, smooth almond butter and the secret ingredient...chickpeas! We promise you won't taste the chickpeas one bit; they're simply included for texture and body. There's even three layers of chocolate for some welcomed sweetness. Serve with an extra sprinkle of toasted coconut chips for a delicious, plant-based treat.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 8 servings (about 4 cups)
Number Of Ingredients 8
Steps:
- Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
- Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
- Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
- Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.
CHICKPEA-ALMOND ICE CREAM
I started creating soy ice cream, because I can't drink or eat milk products. This is my latest creation which I have created just today :))
Provided by Anselma
Categories Frozen Desserts
Time 4h5m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients well and place in the freezer until the mass is a bit frozen on the edges.
- Take out of the freezer and stir vigorously with a whisk.
- Put it back in the freezer and repeat the process 2-3 times in shorter intervals.
- Then pour the mass into storable forms and let freeze to ice cream.
Nutrition Facts : Calories 59.7, Fat 1.4, SaturatedFat 0.1, Sodium 54, Carbohydrate 11, Fiber 1.1, Sugar 6.3, Protein 1.4
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