Dairy-Free Chickpea Ice Cream (Print Version)
# Ingredients:
→ Base
01 -
480 ml plain unsweetened plant-based milk (soy or oat)
02 -
60 g cocoa powder
03 -
16 g corn starch or arrowroot powder
04 -
165 g cooked chickpeas, rinsed and drained
05 -
95 g organic cane sugar
06 -
75 g salted sunflower seed butter
07 -
2 teaspoons vanilla essence
08 -
0.5 teaspoon fine sea salt, plus extra if using unsalted seed or nut butter
09 -
200 g dairy-free chocolate (60–65% cocoa solids)
# Instructions:
01 -
If using a removable canister, freeze it for at least 24 hours prior to preparation.
02 -
In a small saucepan, whisk together 240 ml plant-based milk, cocoa powder, and corn starch. Place over medium heat and bring to a simmer, whisking frequently. Lower heat to medium-low and continue whisking until mixture thickens to a pudding-like consistency, about 1 to 2 minutes. Remove from heat and allow to cool slightly.
03 -
In a blender, combine remaining 240 ml plant-based milk, chickpeas, cane sugar, sunflower seed butter, vanilla essence, and sea salt. Blend on high speed until completely smooth, about 1 minute.
04 -
Melt the dairy-free chocolate in a double boiler or microwave in short intervals, stirring between each, until melted. Add melted chocolate to blender and blend until mixture is homogenous.
05 -
Add the cooled cocoa pudding to the blender and blend again until fully incorporated. If the mixture is warm, refrigerate for 30 to 60 minutes until room temperature is reached.
06 -
Pour mixture into the prepared ice cream maker and churn according to manufacturer’s instructions, about 20 to 25 minutes, until a soft-serve consistency is reached.
07 -
Transfer churned ice cream to a freezer-safe container. Freeze for 2 to 3 hours to firm the texture for scooping.
08 -
Let ice cream sit at room temperature for several minutes if it becomes very firm. Scoop and serve as desired. Store in an airtight container in the freezer.
# Notes:
01 -
For enhanced flavor, ensure plant-based milk is fully chilled before beginning preparation.
02 -
Salted sunflower seed butter prevents the ice cream from tasting flat; adjust salt if using unsalted varieties.
03 -
Cane sugar can be replaced with another granulated sweetener, but results may vary.
04 -
Fully chilling the mixture before churning yields a smoother texture.