Vegan Almond Ice Cream

Name: Vegan Almond Ice Cream
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 2 cups dried garbanzo beans; 3 dates; 2 (1 3/4 ounce) 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

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Recipe by palousebrand

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: 3hrs

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

cups dried garbanzo beans
3

dates
2

(1 3/4 ounce) 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

Soak Garbanzo Beans in cool water overnight.
Soak 3 dates overnight in a large cup of water in the refrigerator.
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.
Rinse beans under cold water until cool.
Spread on a baking sheet and remove skins (makes for creamier ice cream).
Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
Add the vanilla and almond milk to blender and puree.
Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.

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