Vegan Almond Ice Cream
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photo by palousebrand

- Ready In:
- 3hrs
- Ingredients:
- 10
- Serves:
-
8
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
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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RECIPE SUBMITTED BY
palousebrand
United States
We grow garbanzo beans, split peas, lentils & wheat berries. Non-GMO Verified & Kosher Parve straight from our fields to you. Now we are bringing you gourmet recipes featuring our products for more check out www.palousebrand.com.