Ninja Creami Chickpea Ice Cream
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!
Servings 4 servings (1 pint)
Ingredients
- 1 can chickpeas (1.5 cups cooked chickpeas), drained and rinsed
- 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)
Instructions
- Blend all the ingredients together until smooth, with lots of mini pieces of chocolate chips. If you prefer, stir in the chocolate chips at the end so they remain whole, or do a mix-in after you crami the ice cream.
- 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.
- 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. Add the chocolate chips now or nuts, coconut, etc. for a mix-in if you like.
- 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.
