Prep Time: 35 mins
Freeze Time: 3 hrs
Total Time: 3 hrs 35 mins
Ingredients
- 1 cup cooked chickpeas (rinsed and drained)
- 2 cups unsweetened non-dairy milk (soy or oat)
- 7 ounces dairy-free chocolate (approx. 60 to 65 % cacao solids)
- ¼ cup cocoa powder
- 2 tablespoons cornstarch or arrowroot
- scant ½ cup organic cane sugar
- scant ⅓ cup sunflower seed butter, salted – Feel free to substitute tahini OR your favorite nut butter (if okay with nuts) such as peanut, almond, or cashew.
- 2 teaspoons vanilla extract
- ½ teaspoon fine sea salt (Add another pinch of salt if using an unsalted seed/nut butter)
Cooking 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 saucepan, whisk together 1 cup of milk, cocoa powder, and cornstarch. 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 a pudding. Remove from heat, and set aside.
- In a blender, combine the remaining 1 cup of milk, chickpeas, sugar, sunbutter, vanilla, and salt. Blend on high until completely smooth (for about 1 minute).
- Melt the chocolate using a double-boiler or by placing it 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 to achieve the best results.
- Churn the mixture according to the instructions of your ice cream maker. It, generally, takes about 20-25 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 extremely 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.
Estimated Nutrition Fact (per serving)
- Calories: 316 kcal
- Carbohydrates: 34 g
- Protein: 8 g
- Fiber: 6 g
- Sugar: 20 g
- Fat: 16 g
