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
Ingredients
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2 cups
dried garbanzo beans
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3
dates
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2 packets
Stevia (1.75 oz)
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1/4 cup
almond butter
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1/2 teaspoon
vanilla extract
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3/4 teaspoon
almond extract
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1/2 teaspoon
sea salt
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2 tablespoons
shredded coconut
Directions
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Soak Garbanzo Beans in cool water overnight.
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Soak 3 dates overnight in a large cup of water in the refrigerator.
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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.
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Rinse beans under cold water until cool.
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Spread on a baking sheet and remove skins (makes for creamier ice cream).
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Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
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Add the vanilla and almond milk to blender and puree.
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Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
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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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