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–+ servings
Chickpea Cookie Dough ice cream in a bowl, with a spoonful out

Chickpea Cookie Dough Ice-Cream - Vegan

This vegan chickpea cookie dough is made with simple ingredients and SO easy to make. Enjoy it soft from the refrigerator or freeze it in individual scoops for an easy sweet snack. It is perfect for a satiating treat on warm summer days!
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Prep Time 10 minutes
Course Dessert
Cuisine American
Servings 9 scoops
Calories 103 kcal

Ingredients
  

  • 1 standard 15-ounce can cooked chickpeas drained and rinsed, 250 g
  • 2 to 3 large Medjool dates pitted
  • 1 large ripe banana sliced and frozen
  • 3 tablespoons powdered peanut butter approximately 18 g
  • 1/2 cup soy milk 120 ml, plus more as needed
  • Pinch of salt
  • 2 tablespoons dark chocolate chips 20 g
  • 1 tsp vanilla extract

Instructions
 

  • Drain and rinse the chickpeas thoroughly. If you wish for a more frozen dessert that you are going to enjoy immediately after making, then freezing the chickpeas ahead of time and using blending it frozen gives you a more ice-creamy dessert. If you are wish to enjoy it later, skip this step.
  • Add the chickpeas, dates, frozen (or fresh, if you are eating this later) banana, powdered peanut butter, soy milk, vanilla extract and salt to a high-speed blender or food processor.
  • Blend until smooth, stopping to scrape down the sides as needed.
  • If the mixture is too thick for the blender, add more soy milk one tablespoon at a time. Avoid adding more than necessary.
  • Transfer the mixture to a bowl.
  • Fold in the dark chocolate chips.
  • Serve immediately for a softer texture, refrigerate until chilled, or divide into nine scoops and freeze.
  • Let frozen scoops soften at room temperature for approximately 10 to 20 minutes before eating.

Notes

  • Use two dates for moderate sweetness or three for a sweeter result.
  • Soak firm dates in hot water for 10 minutes, then drain before blending.
  • Regular peanut butter can replace powdered peanut butter. Start with 2 tablespoons or 32 g and reduce the soy milk.
  • A food processor may be easier to use than a narrow blender for this thick mixture.
  • Add 1/2 to 1 scoop vegan protein powder for a higher-protein version. Increase the soy milk only as needed.
Storage
Refrigerate in a sealed container for up to 3 to 4 days (if you don't want it like ice-cream). For longer storage or you want it in ice-cream format: freeze individual scoops in an airtight container. Let them soften a bit before serving.

Nutrition

Serving: 1 scoopCalories: 103kcalCarbohydrates: 17gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gCholesterol: 0.03mgSodium: 166mgPotassium: 197mgFiber: 3gSugar: 7gVitamin A: 84IUVitamin C: 2mgCalcium: 52mgIron: 1mg
Keyword Chickpea Cookie Dough, Chickpeas, Cookie dough
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