Vegan Almond Ice Cream

Almond ice cream that is vegan and made with chickpeas! This ice cream is so good, you won't even notice its dairy-free!

• Ready In: 3 hrs
• Serves: 8

Ingredients

• 2  cups dried garbanzo beans
• 3  dates
• 2 (1 3/4ounce) packets stevia, in the raw
• 2  cups  unsweetened vanilla almond milk
• 1⁄4 cup almond butter
• 1⁄2 teaspoon cinnamon
• 1 1⁄2 teaspoons vanilla extract
• 3⁄4 teaspoon  almond extract
• 1⁄2 teaspoon sea salt
• 2  tablespoons  shredded coconut

Directions

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.