Chickpea Chocolate Ice Cream (Vegan, Nut-Free, Coconut-Free)

Learn how to make rich and creamy vegan Chickpea Chocolate Ice Cream! So satisfying, straightforward and frugal it is nut-free, coconut-free, dairy-free, & gluten-free. No cashews, no coconut milk, no melted chocolate—just plain pantry ingredients blended into a smooth, deeply chocolatey frozen dessert.

My love of chickpeas continues to expand its bounds. Now it encompasses chocolate ice cream!

My Chickpea Chocolate Ice Cream is rich, creamy, deeply chocolatey, and made with one of my go-to pantry ingredients: canned chickpeas.

Yes, chickpeas.

I know it sounds surprising, but stay with me. Once blended with cocoa powder, sweetener, vanilla, and a few plain ingredients, the chickpeas disappear into a smooth chocolate base. They add body, creaminess, and substance without the need for coconut milk, cashews, almonds, or any specialty ingredients, like carrageenan or guar gum.

That means this vegan chocolate ice cream is also nut-free, coconut-free, frugal, and incredibly plain to make. It is the kind of recipe I love most (beyond the fact that it is made from chickpeas): practical, a little unexpected, and far more satisfying than anyone would guess from reading the ingredient list.

It is chocolate ice cream for real life. No melting chocolate. No expensive add-ins. No soaking cashews. Just a can of chickpeas, cocoa powder, and a few pantry basics transformed into a frozen dessert that is creamy, chocolatey, and 100% delectable.

Why You’ll Love This Chickpea Chocolate Ice Cream

This recipe is a little unexpected in the reliable possible way. A can of chickpeas becomes a rich, creamy chocolate ice cream that tastes like dessert, not like beans.

Here’s why I think you will love it as much as I do:

• Satisfying:First and foremost, ice cream needs to be satisfying, and this one is that! The chickpeas disappear into the chocolate base, adding body and creaminess without making the ice cream taste like chickpeas at all!).
• Rich, creamy, and chocolatey:Cocoa powder gives the ice cream deep chocolate flavor, while the chickpeas and sunflower seed butter create a smooth, satisfying texture.
• Vegan, nut-free, and coconut-free:Dairy-free, egg-free, no cashews, no almonds, and no coconut milk or coconut cream.
• Made with pantry ingredients:Canned chickpeas, cocoa powder, date sugar, nondairy milk, tapioca starch, and sunflower seed butter are all frugal, practical ingredients (you may have everything you need already).
• Budget-friendly:I developed this recipe with cocoa powder instead of melted chocolate ($), chickpeas instead of pricey nuts, and no other specialty vegan ice cream ingredients.
• Straightforward to make:Blend the ingredients into a smooth chocolate base, then freeze according to the recipe directions.

Ingredients for Vegan Chickpea Chocolate Ice Cream

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

You only need a handful of plain ingredients to make this chickpea chocolate ice cream. Each one has a role, so for reliable results, do not omit any of them.

• Canned chickpeas:Drain and rinse them well. Chickpeas create the creamy base of the ice cream and add body without dairy, coconut milk, or cashews. You can also use kitchen-made cooked chickpeas.
• Nondairy milk:Use oat milk, hemp milk, soy milk, or your go-to plain plant-based milk. This helps the ingredients blend into a smooth chocolate base.
• Cocoa powder:Cocoa powder gives the ice cream its deep chocolate flavor while keeping the recipe plain and frugal. No chopping or melting chocolate required.
• Date sugar:Date sugar sweetens the ice cream and adds a subtle caramel-like flavor. See the substitution notes for other options, including brown sugar, cane sugar, or soft dates.
• Sunflower seed butter:This adds richness, creaminess, and helps create a more satisfying ice cream texture. See the notes for substitution options, such as pumpkin seed butter or tahini. If you eat nuts, cashew butter, almond butter, or peanut butter can also be used.
• Tapioca starch:Tapioca starch helps improve the texture of the ice cream, giving it a smoother, creamier consistency. See the options for other starches, including arrowroot, potato starch, or cornstarch.
• Vanilla extract:Vanilla rounds out and deepens the chocolate flavor of the ice cream.
• Salt:A small amount of salt makes the chocolate flavor deeper, fuller, and more balanced.

Step by Step Instructions for Chickpea Chocolate Ice Cream

Note that the complete instructions are also in the recipe card below.

1. Prepare Ice Cream Maker.Freeze the inner canister of ice cream maker ahead of time (per manufacturers instructions) as needed.
2. Whisk & Cook Cocoa Mixture.In a small saucepan, whisk 1 1/2 cups of the milk with the 1/2 cup cocoa powder, tapioca starch and salt. Whisk over medium heat until mixture begins to bubble. Reduce heat to medium-low and continue to whisk for 1 to 2 minutes longer, or until thickened. Remove from heat to cool slightly.
3. Blend Ice Cream Base.Meanwhile, in a full size blender, place the remaining 1 cup milk, drained chickpeas, date sugar, sunflower seed butter and vanilla extract. Blend on high speed untilcompletelysmooth. Add the cocoa mixture; blend for 15 to 30 second to combine.
4. Chill & Churn.Chill the mixture for 1 hour or up to overnight. Transfer the chilled mixture to the ice cream maker. Churn according to manufacturers’ instructions until a thick, soft serve consistency is achieved(see my notes in the FAQ section below about a no-churn/no machine option).
5. Serve or Freeze Until Hard.Serve immediately for soft serve. For firmer ice cream, transfer to a freezer- safe container (I like to use a large metal loaf pan) and freeze, covered for 3 to 4 hours. Let ice cream soften for about 20 to 30 minutes before serving so it is soft enough to scoop.

Taste & Texture of Chickpea Chocolate Ice Cream Taste

This ice cream tastes like chocolate, not chickpeas. The flavor is rich, cocoa-forward, and pleasantly sweet. What the chickpeasdoadd is creamy, substantial structure. The ice cream is not thin or icy when made properly.

Storage Instructions

Store the chickpea chocolate ice cream in an airtight, freezer-safe container. Press a piece of parchment paper or wax paper directly on the surface of the ice cream before sealing the container to help reduce ice crystals. Freeze for up to 2 weeks for the reliable flavor and texture.

Because this is a kitchen-made vegan ice cream, it will firm up more than store-bought ice cream. Let it stand at room temperature for 10 to 15 minutes before scooping, or until it is soft enough to scoop easily.

Do not thaw and refreeze the ice cream repeatedly, as this can make the texture icier. If you like, freeze the ice cream in several small containers to avoid the need to refreeze.

Ingredient Substitutions

This recipe is flexible, so I have several options if you need to make a swap based on what you have in the pantry, or your particular dietary needs.

• Date sugar:You can substitute an equal amount of brown sugar or cane sugar for the date sugar. You can also use soft pitted dates in place of the date sugar. Use an equal weight of soft pitted dates (106 grams, about 3.75 oz or packed 1/2 cup), and blend the ice cream base until completely smooth.Note:If the dates are hard, soak in hot water for 20 minutes, then drain, before using.
• Sunflower seed butter:Pumpkin seed butter or tahini can be used in place of the sunflower seed butter. If you eat nuts, you can also use cashew butter, almond butter, or peanut butter. Keep in mind that peanut butter will add a more distinct flavor, which is satisfying if you like chocolate-peanut butter desserts.
• Garbanzo beans:Creamy white beans, such as cannellini, can be used in place of the chickpeas.
• Tapioca starch:Arrowroot starch, potato starch, or cornstarch can be used in place of the tapioca starch. Use the same amount.
• Cocoa powder:For a chocolate-free version, replace the cocoa powder with carob powder. Carob has a naturally sweet, earthy flavor that is different from cocoa but works well in this creamy frozen dessert.
• Vanilla extract:You can replace the vanilla extract with other extracts to change the flavor. Try peppermint extract for a chocolate-mint ice cream, orange extract for chocolate-orange, or almond extract for a chocolate-almond flavor. These extracts can be strong, so start with a smaller amount and add more to taste.

Expert Tips for Success

• Rinse the chickpeas well.This helps remove any canned flavor and keeps the chocolate flavor clean.
• Blend until completely smooth.Do not stop too soon. The mixture should look like a smooth chocolate cream before freezing.
• Taste before freezing.Frozen desserts taste less sweet once frozen, so the base should taste slightly sweeter than you want the finished ice cream to be.
• Use good cocoa powder.Since cocoa is the main flavor, choose one with a flavor you like.
• Let it soften before scooping.Kitchen-made vegan ice cream, including this chickpea ice cream, often needs a few minutes at room temperature before it scoops easily.

Variations

Once you have the basic chocolate version, you can have fun with plain additions.

Try adding:

• A pinch of ground cinnamon or cardamom
• A teaspoon (or more) of instant espresso powder (or 1 tablespoon instant coffee powder) to deepen the chocolate flavor
• Mini chocolate chips or finely chopped chocolate
• A swirl of peanut butter or sunflower seed butter
• Chopped toasted seeds (or nuts, if you can eat nuts)
• Crushed cookies or granola

Keep additions modest so the ice cream remains straightforward to scoop and the chocolate flavor stays front and center.

Frequently Asked Questions (FAQ)

• Can I make this without an ice cream machine?Yes. I have not tested this recipe, but I have made many other ice creams without a machine (look at myNo-Churn Sunflower Seed Ice Cream). Freeze the ice cream base in a freezer-safe container for 6 to 8 hours, or until very firm. The ice cream will be VERY hard. Thaw the ice cream at room temperature for 30 to 60 minutes to soften it enough to scoop. Alternatively, microwave the ice cream (so long as It is in a microwave safe container) for 10 to 15 second intervals until softened. Scoop away!
• Does this ice cream taste like chickpeas?No. When the chickpeas are well rinsed and blended with cocoa powder, vanilla, and sweetener, their flavor becomes very mild. They mostly provide body and creaminess.
• Can I use chickpeas cooked from scratch?Yes, as long as they are very soft and well drained. Canned chickpeas are convenient and consistent, which is why I use them here.
• Is this chickpea chocolate ice cream nut-free?Yes, this recipe is made without nuts. As always, check ingredient labels if you are cooking for someone with allergies.
• Is this chickpea chocolate ice cream coconut-free?Yes. This recipe is made without coconut milk, coconut cream, coconut sugar or coconut oil.
• Can I use Dutch-process cocoa powder?Yes. Dutch-process cocoa powder will give the ice cream a darker color and a smoother, deeper chocolate flavor.
• Why use cocoa powder instead of chocolate?Cocoa powder keeps the recipe plain, frugal, and pantry-friendly. It gives the ice cream plenty of chocolate flavor without the extra step of melting chocolate. I also like that it allows for greater control over the sugar content of the recipe.