Vegan Almond Ice Cream

August 23, 2016
Photo by Palouse Brand
Author Notes

Almond ice cream that is vegan and made with chickpeas! This ice cream is so good, you won't even notice its dairy-free! —Palouse Brand

  • Serves 8
  • 2 cups dried garbanzo beans
  • 3 dates
  • 2 packets Stevia (1.75 oz)
  • 1/4 cup almond butter
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon sea salt
  • 2 tablespoons shredded coconut
In This Recipe
  1. Soak Garbanzo Beans in cool water overnight.
  2. Soak 3 dates overnight in a large cup of water in the refrigerator.
  3. Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.
  4. Rinse beans under cold water until cool.
  5. Spread on a baking sheet and remove skins (makes for creamier ice cream).
  6. Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
  7. Add the vanilla and almond milk to blender and puree.
  8. Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
  9. Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.

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