Vegan Almond Ice Cream

By Palouse Brand
August 23, 2016
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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
  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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