If you like the peanut butter chocolate chip cookies made with chick peas, you’ll love this ice cream.
Ice Cream Ingredients:
- 2 cups cooked chick peas
- 1 can full fat organic coconut milk
- 1/2 cup plus 2 tablespoons organic salt-free peanut butter, divided
- 1 cup carageenan-free cashew milk or almond milk or additional coconut milk
- 1/2 cup barley malt or brown rice syrup
- 1 tablespoon vanilla
- 1/8 teaspoon sea salt
- 1 teaspoon molasses
- 4 stevia packets
For the Chocolate Chips:
- 1 ounce unsweetened quality chocolate, roughly chopped
- 1-1/2 ounces dark chocolate, roughly chopped
- 1 tablespoon coconut oil
- stevia, to taste
Put chick peas into a food processor. Process until well mashed and consistent. Add coconut milk, 1/2 cup peanut butter, and remaining ingredients through stevia packets, and process until smooth.
Transfer to a pitcher and chill in the fridge until cold enough for your ice cream maker, about 2 hours should do it.
Meanwhile melt chocolate with coconut oil in double boiler over simmering water or in a small saucepan. Add stevia to taste. You could add another type of sugar, but the whole idea is to have a low-sugar treat.
Spread out the melted chocolate onto a plate or cutting board lined with piece of parchment paper. Place it in the freezer or refrigerator until firm.
Cut into small rectangles or squares.
Pour peanut butter mixture into your ice cream freezer according to the manufacturer’s recommendations. When ice cream is done. Stir in the chocolate chips and swirl in the remaining peanut butter. Note: As an option, you can sweeten the peanut butter swirl and add a little melted coconut oil to it to make it somewhat like the store brands do.
Transfer ice cream to a cardboard ice cream storage container (hint: save and wash a Breyer’s container). Put in freezer until ready to consume. It is best to have this ice cream at a softer state. Homemade ice creams like this become like an ice cube overnight and require some time out of the freezer before consuming.
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