I love chickpea brownies and carob chip cookies but it never occurred to me to use them in a frozen “ice cream” until I saw a recipe on Pinterest. I’ve had to adapt it slightly to omit the nut butter and chocolate but it is very delicious, lusciously smooth and creamy. I added some carob powder but flavor it any way you like – some strong coffee in place of half the non-dairy milk, carob chips, or using various seed or nut butters will add various flavors. Also, using various extracts or oils could add different flavors, instead of vanilla extract, use some mint, orange, lemon, or even butterscotch flavored extracts.
In the bowl of a blender place:
1 15 ounce can chickpeas (garbanzo beans), drained
1/2 cup dates (I used chopped but if using whole dates, be sure to soak them if they’re dried so that they will break down in the blender)
1/4 cup seed butter – tahini, pumpkin seed, sunflower seed, etc.
1/3 cup protein powder (any kind or flavor)
1/4 cup carob powder
1 cup non-dairy milk
1 teaspoon vanilla extract
Blend until the dates are broken down and the mixture is smooth. If one is available, put mixture into an ice cream freezer for 30-40 minutes and then transfer to individual serving dishes to freeze or eat immediately. If an ice cream freezer isn’t available, transfer to individual serving dishes and freeze for 1-2 hours or until you want to eat it!
cookingwithoutallergens 