Vegan Almond Ice Cream

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  • Total Time

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Recipe posted by Palouse Brand on August 19, 2016

This vegan ice cream is so stinkin’ healthy and delicious! We are very picky and like to think of ourselves as connoisseurs of ice cream.  We can now say, “This non-dairy ice cream is one of our favorites.”  It is extremely creamy, tastefully delightful, and pleasing to the palate. You absolutely, positively, have to pull out your ice cream maker and get busy with this chickpea recipe really soon.

With the recent trend of aquafaba recipes we decided to give chickpea ice cream a try. We generally like to stick to our wheelhouse of salads, hummus, main dishes and such, but the ice cream idea really spoke to us and we thought why not? After all we love our vegan pistachio ice cream! We love that unlike aquafaba this recipe uses the whole bean and not just the cooking liquid. Chickpeas are to great not to use the whole bean!

Dried chickpeas are said to bring a powerhouse of protein and, quite honestly, they taste so much better than canned garbanzo beans. Our chickpea recipe for ice cream is free of gluten, oil, dairy and sugar, as well as vegan! This means our chickpea recipe for ice cream can be enjoyed by almost everyone. We loved pairing it with a waffle cone it brought out some caramel undertones we didn’t even know this ice cream had!

 non dairy ice cream recipe

Non-Dairy Ice Cream Recipe

prep_time 90 min
total_time 2 hrs
ingredients_number 10
servings_number 8
  • 2 cups dried chickpeas
  • 3 dates
  • 2 (1.75 oz.) packets of Stevia in the Raw
  • 2 cups unsweetened vanilla almond milk
  • ¼ cup almond butter
  • ½ tsp cinnamon
  • 1 ½ tsp. vanilla extract
  • ¾ tsp. almond extract
  • ½ tsp. sea salt
  • 2 tbsp. 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.
              10. Enjoy!

              garbanzo bean recipes

              garbanzo bean recipes




              • Palouse Brand says...

                Hi Jackie: Yes, we used 2 packets due to the density and consistency of the ice cream. Our sweetening ingredients can always be adjusted to individual tastes. We hope you enjoy our Vegan Almond Ice Cream as much as we do. Happy churning!

                On September 07, 2016

              • Jackie Ryan says...

                1.75 ounces 1(49 grams) of Stevia is a lot. The individual packets are about a a gram. Is this correct?

                On August 22, 2016

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