Banana Chickpea Ice Cream
Easy 5-Ingredient Chickpea Ice Cream with bananas and peanut butter is delightfully rich, decadent, and healthy! No need for an ice cream maker here!
Servings: 5 Servings
Calories: 359kcal
Equipment
Ingredients
- 1 (15-oz.) can chickpeas drained
- 3 ripe bananas
- ½ cup peanut butter + more for swirling, if desired*
- ⅓ cup full-fat canned coconut milk
- 2 Tbsp pure maple syrup optional
- ¼ tsp sea salt
- ½ tsp pure vanilla extract optional
Instructions
- Add all of the ingredients for the chickpea ice cream to a high-powered blender and blend until completely smooth.
- Pour the ice cream base into a freezer-safe container (a tupperware container or a loaf pan works great).
- If you’d like, swirl more peanut butter into the ice cream base. Cover the ice cream and freeze until solid, about 3 hours.
- Thaw the ice cream for 8 to 15 minutes when you’re ready to serve. Scoop this healthy peanut butter banana ice cream into bowls and enjoy!
Notes
*Use almond butter, cashew butter, or sunflower seed butter instead of peanut butter or replace it with one additional ripe banana.
Store ice cream in an airtight container in the freezer for up to 3 months.
Nutrition
Serving: 1Serving (of 5) | Calories: 359kcal | Carbohydrates: 44g | Protein: 13g | Fat: 18g | Fiber: 7g | Sugar: 13g