Chickpea Cookie Dough Nice Cream Recipe
makes about 5 cups of nice cream
Ingredients
- 5 medium bananas , about 580 grams
- 1 can canned chickpeas , drained and rinsed with water
- ¼ cup cashew, peanut or almond butter
- ¼ cup liquid sweetener of choice , such as honey or maple syrup
- 1 tsp vanilla extract
- ½ cup chopped chocolate , or chocolate chips
Instructions
- Peel and freeze bananas until completely solid, about 8 hours
- Slice the frozen bananas to 1 inch slices
- In a food processor or high-powered blender with a tamper* blend frozen banana slices with chickpeas, cashew butter, sweetener, vanilla extract until smooth
- Do a quick taste test, and blend in additional sweetener if desired**
- Stir in chocolate chips
- Serve immediately, or store in an airtight container in the freezer until ready to eat
Notes
*While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency, and add an additional 2-4 Tbsp of almond milk if needed.
**If you're using fully ripened bananas you do not need to add any sweetener, but if you want sweeter ice cream, you can add up to ¼ cup of additional granulated or liquid sweetener of your choice, such as honey, maple syrup, coconut sugar or regular sugar. For a lower calorie option, I've used sugar-free sweeteners with good results, such as monk fruit sweetener and stevia (just be sure to convert according to package instructions).
Nutrition
Calories: 173kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 128mgPotassium: 312mgFiber: 4gSugar: 7gVitamin A: 45IUVitamin C: 5mgCalcium: 22mgIron: 1mgZinc: 1mg***Net Carbs: 23g
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