Chocolate chickpea ice cream

4 steps

Let’s make it

1. 1

   Blend

   Blend the chickpeas, water, oat milk powder, cocoa, maple syrup, nut butter and vanilla in a high-speed blender or food processor until completely smooth. Taste and adjust the maple syrup or cocoa if needed.

2. 2

   Freeze and stir

   Transfer to a covered freezer-safe container. Stir every 30–45 minutes for the first 2 hours. When it reaches a soft-serve texture, fold in any optional mix-ins.

3. 3

   Set

   For a tub, cover and freeze until firm, then leave at room temperature for a few minutes before scooping. For individual ice creams, transfer the soft mixture to moulds and freeze until firm.

4. 4

   Coat if you like

   For individual ice creams, melt the coating chocolate with the coconut oil. Coat the frozen ice creams and place on baking paper to set. Enjoy or return to the freezer.

Adapted from Nimbus’s original recipe, with @tumsandcrumbs.