Vegan Chocolate Ice Cream

Name: Vegan Chocolate Ice Cream
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 4 servings
Cuisine: global-fusion
Ingredients: 2 cup Chickpea; 2 tbsp Cocoa powder; 0.25 cup Peanut butter; 0.5 cup Maple syrup; 0.333 cup Almond milk; 2 tbsp Vegan chocolate chips

Prep 10 min · Cook 6hBeginner265kcal|9gprotein|6gfibre

Gluten FreeSesame FreeCoconut FreeOil FreeGrain FreeNightshade FreeNo Onion GarlicJain FriendlySatvik

A creamy, healthy vegan chocolate ice cream made with chickpeas, peanut butter, and maple syrup — no dairy needed. Soft on the inside with a rich chocolatey flavour.

Watch on YouTubeFull walkthrough

Ingredients

Serves 4

·
2 cup Chickpea, boiled and de-shelled
·
2 tbsp Cocoa powder
·
1/4 cup Peanut butter
·
1/2 cup Maple syrup
·
1/3 cup Almond milk
·
2 tbsp Vegan chocolate chips

1 cup = 250 ml

Steps

1
Blend the base
Chickpea·2 cupCocoa powder·2 tbspPeanut butter·1/4 cupMaple syrup·1/2 cupAlmond milk·1/3 cup
- Add the boiled chickpeas, cocoa powder, peanut butter, maple syrup, and almond milk to a blender.
- Blend until completely smooth and creamy.
- Scrape down the sides as needed to ensure no lumps remain.
2
Garnish and freeze
Vegan chocolate chips·2 tbsp
- Pour the blended mixture into a freezer-safe bowl or container.
- Scatter vegan chocolate chips on top.
- Cover and freeze for at least 6 hours or overnight until set.
- Scoop and serve — the centre will remain pleasantly soft.

Macros per serving

Calories

265kcal

Protein

Fiber

Carbs40g

Fat9g

Chickpeas provide plant-based protein and iron; pairing with vitamin C-rich foods can enhance iron absorption.

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