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Ninja Creami Chickpea Ice Cream (no bananas!)

Do you remember the first time you tried a black bean brownie? Depending on the recipe, you were either disgusted or amazed. I think it’s so fun to eat something decadent WHILE also eating super healthy foods. Beans are a superfood in my opinion, and one of the best ways to get protein, fiber and tons of micronutrients.

I work for PlantWhys, and Ali, who founded it, is an absolute inspiration. She works really hard to add to the PlantWhys YouTube channel every week, and recently shared this chickpea ice cream on her website and Instagram. She made it in an ice cream maker, and I adapted it to work for a Ninja Creami.

Some people don’t like bananas in their frozen treats. It sounds really rough. But at least I have this epic new solution for them!

I made this chickpea ice cream and was floored by the texture. So creamy and NOT bean-y! And not one hint of banana flavor since they’re not in there.

I wouldn’t lead y’all astray here and fool you into trying something gross.

If you have a Ninja Creami (or any other ice cream maker would work), you have to try this! Borrow a friend’s Ninja Creami if you want to test one out.

If you don’t have an ice cream maker or Ninja Creami, make this Snickers Nice Cream! It’s my favorite treat and you only need a blender!

Ninja Creami Chickpea Ice Cream
Prep Time
10 mins
Freezing time
1 d

You won't believe how creamy this is, and you have to try it! High in fiber and protein and the chickpeas are 100% un-detectable!

Course: Dessert
Keyword: chickpea ice cream, homemade ice cream, ninja creami, vegan ice cream
Servings: 4 servings (1 pint)
Author: Faithful Plateful
  • 1 can chickpeas (1.5 cups cooked chickpeas)
  • 1/2 cup almond butter or peanut butter
  • 1.5 cups soy milk
  • 3/4 cup dates
  • 1 tablespoon vanilla extract
  • 1/2 cup dark chocolate chips (dairy-free)
  • 3 tablespoons maple syrup (can be omitted if desired)
  1. Blend all the ingredients together until smooth, with lots of mini pieces of chocolate chips.

  2. Pour into the Ninja Creami containers. You'll get about 1 and half, or you can just make one and eat the rest unfrozen as "cookie dough." Freeze for 24 hours, or at least 8 hours until it's hard.

  3. Spin it in your ninja creami. If it's dry at all after the first run, add a little more soy milk and re-spin.

  4. Enjoy! Don't tell anyone the main ingredient until AFTER they've tasted it. 🙂 Then watch their shock to learn it's beans. Ha. So fun.

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    1. I just spin it on the regular ice cream spin. But maybe lite would be better? I have never used that setting!

  1. I couldn’t find the planywhys YouTube video making this icecream. Could you please link it Faith?

    1. Looks like she didn’t make this recipe on a video, oops! She has an almond milk ice cream on a video, but the chickpea ice cream is just a recipe she shared.

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