COOKIE DOUGH CHICKPEA ICE CREAM!?
WHAT?
If you can make cookie dough out of chickpeas, then why not ice cream?
This recipe literally taste like a soft serve cookie dough ice cream you would get from a fancy gelato shop….yet it’s totally healthy, vegan, and requires minimal ingredients!
AND NO ICE CREAM MAKER REQUIRED!
• Vegan
• Nut Free
• Grain Free
• Gluten Free
• Dairy Free
• No Refined Sugar (sweetened with dates!)
Ingredients:
1 can chickpeas, drained and rinsed
1/2 cup firmly packed pitted dates
1/4 cup almond butter (cashew or Sunbutter will also work)
1 cup of non-dairy milk
2 scoops of my x Nuzest Digestive Support Vanilla Protein Powder
Mini chocolate chips to taste (I used unsweetened from Santa Barbara Chocolate, code: lilsipper)
Check out my Instagram REEL for a demonstration on how I made this.
Method:
Drain and rinse chickpeas and add them to your blender along with pitted dates, nut/seed butter, and milk. Blend until creamy. Next, add 2 scoop of my Digestive Support Vanilla Protein Powder (this helps thicken it up so it won’t be so runny and it also adds a yummy vanilla flavor!) and blend again. Transfer mixture into a bread loaf pan or small freezer safe dish, and mix in desired amount of chocolate chips. Freeze for about 2-4 hours (check at 2 hours and if not yet firm, continue freezing. If you freeze too long, just thaw on the counter for 10 minutes for it to soften).
