Avocado Chick Pea Vegan Ice Cream Recipe Made Easy

Craving a creamy, luscious dessert that’s both vegan and packed with wholesome ingredients? This avocado chickpea vegan ice cream recipe is exactly what you need to satisfy your sweet tooth while keeping things nutritious!

Using ripe avocados and smooth chickpeas as the base, this ice cream is naturally creamy without any dairy or artificial thickeners. It’s a perfect treat for those following a plant-based lifestyle or anyone looking to try something new and delicious.

With the subtle earthiness of chickpeas blending beautifully with the rich, buttery texture of avocado, this ice cream is surprisingly decadent. Plus, it’s naturally sweetened with maple syrup and flavored with vanilla and a hint of lime for a refreshing twist.

Whether you want a guilt-free dessert or a unique ice cream flavor to impress guests, this recipe is sure to become a new favorite in your kitchen.

Why You’ll Love This Recipe

This avocado chickpea vegan ice cream recipe is a game-changer for several reasons. First, it’s incredibly creamy without using any cream or milk, thanks to the magic of avocados and chickpeas.

Both ingredients provide healthy fats and protein, making this dessert more satisfying than your typical ice cream.

Secondly, it’s allergen-friendly — free from dairy, eggs, and refined sugars — so it’s suitable for vegans and those with common food sensitivities. The natural sweetness and subtle flavors mean you can enjoy a treat that feels indulgent but is actually good for you.

Finally, it’s easy to make with simple ingredients and minimal kitchen tools. You don’t need an ice cream maker — just blend, freeze, and enjoy!

It’s a perfect recipe for summer days, special occasions, or anytime you want a delicious, healthy dessert.

Ingredients

• 1 large ripe avocado (about 200g, peeled and pitted)
• 1 cup cooked chickpeas (or canned, rinsed and drained)
• 1/2 cup full-fat coconut milk (or any plant-based milk)
• 1/3 cup pure maple syrup (adjust sweetness to taste)
• 2 teaspoons vanilla extract
• Juice of 1 lime (about 2 tablespoons)
• Pinch of sea salt
• Optional: 1 tablespoon chia seeds (for extra creaminess and nutrition)

Equipment

• High-speed blender or food processor
• Mixing bowl
• Spatula
• Freezer-safe container with lid
• Measuring cups and spoons
• Citrus juicer (optional but helpful)

Instructions

1. Prepare the chickpeas: If using canned chickpeas, rinse them thoroughly to remove excess sodium and drain well. If cooking from dry, make sure they are soft and fully cooked.
2. Blend the base: In a high-speed blender or food processor, add the avocado flesh, cooked chickpeas, coconut milk, maple syrup, vanilla extract, lime juice, and a pinch of sea salt.
3. Optional – Add chia seeds: For extra creaminess and nutrition, add the chia seeds at this stage.
4. Puree until smooth: Blend all ingredients on high until the mixture is completely smooth and creamy. Stop to scrape down the sides as needed to ensure even blending.
5. Taste and adjust: Check the sweetness and lime flavor. Add more maple syrup or lime juice if desired, then blend again briefly.
6. Freeze the mixture: Pour the blended mixture into a freezer-safe container. Smooth the top with a spatula, cover tightly with a lid or plastic wrap, and freeze for at least 4-6 hours or overnight.
7. Serve: Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and enjoy your creamy vegan treat!

Tips & Variations

Tip: For a smoother texture, you can soak the chickpeas overnight and blend them wet, or try using aquafaba (the chickpea cooking liquid) as part of the liquid component to add airiness.

Variation: Add a handful of fresh mint leaves during blending for a refreshing twist. Alternatively, mix in vegan dark chocolate chips or swirl in some homemade raspberry sauce after freezing for added flavor complexity.

Storage: Store leftovers in the freezer for up to one week. Let soften at room temperature before scooping to maintain the best texture.

Nutrition Facts

Serving Suggestions

This vegan ice cream pairs wonderfully with fresh berries, a drizzle of vegan chocolate sauce, or toasted coconut flakes for extra texture. You can also serve it alongside warm vegan cookies or as a topping for your favorite fruit crumbles.

For a fun dessert platter, serve scoops in waffle cones with chopped nuts or sprinkle with cinnamon and a pinch of sea salt to enhance the creamy avocado flavor. It also makes a delightful, light dessert after spicy meals, balancing flavors beautifully.

If you love this recipe, you might also enjoy trying the Goat Milk Ice Cream Recipe No Eggs for a dairy twist, or satisfy your sweet cravings with the Glazed Twist Donut Recipe. For a wholesome snack, don’t miss the Go Macro Bar Recipe.

Conclusion

This avocado chickpea vegan ice cream recipe is a wonderful fusion of health and indulgence. It shows that delicious, creamy ice cream doesn’t have to rely on dairy or artificial ingredients.

The natural fats from avocado and the protein-packed chickpeas create a smooth, satisfying texture that’s hard to believe is vegan and gluten-free.

Perfect for hot summer days or anytime you want a guilt-free dessert, this ice cream is easy to make and customizable with your favorite flavors. Whether you keep it simple or add mix-ins like chocolate chips or fresh fruit, it’s a crowd-pleaser that everyone can enjoy.

Give it a try and discover a new way to enjoy a classic treat with a wholesome twist!

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