Vegan Almond Ice Cream

READY IN: 3hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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