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dish with ice cream scoops

Sweet Bean Chickpea Cookie Dough Ice Cream (Vegan, GF, Ancestral, VAD, GAPS, Low Oxalate & Low Salicylate)

Sweet Bean Chickpea Cookie Dough Ice Cream is a simple but revolutionary ice cream, creamy, delicious and exciting! Plus, full  of fiber, beautiful in color and fun to make.
Sweet Bean Chickpea Cookie Dough Ice Cream is a nutritious sweet treat that's perfect for variety of diets.
The original recipe is dairy-free, but for VAD, Lox Oxalate/Salicylate or Ancestral diets, it may also be made with cream (I choose A2A2, either pastured and raw or from a good company). Depending on a couple of ingredient choices, Sweet Bean Chickpea Cookie Dough Ice Cream is Vegan, Gluten-free, Ancestral, VAD, GAPS, Low Oxalate and Low Salicylate.
Course Dessert, Snack
Cuisine American, Japanese
Keyword bean, chickpea, cookie dough, ice cream, low oxalate, low salicylate, sweet bean, vegan
Prep Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 218kcal
Author Megan
Cost $5


  • blender
  • ice cream maker


  • 1 can chickpeas drained and rinsed, also called garbanzo beans, or 1-⅔ cups home-cooked, room temp or cold (Home-cooked beans must be very soft inside, not mealy or hard.)
  • 1 cup water
  • 1 cup coconut cream or 1-¼ cups heavy cream for VAD and non-vegan -- Coconut cream is the thick cream in the top half of the can, in full fat canned coconut milk. Choose a brand like Native Forest. Be sure there is no coconut oil on top of the cream. You will need 2 cans to get the full 1 cup; save leftover milk/cream for Thai soup, smoothies or other uses.
  • ¾ cup pure maple syrup or agave if preferred for vegan; for GAPS, use honey.
  • 1/3 cup mini chocolate chips
  • 2 Tablespoons real vanilla extract This large amount of vanilla creates an awesome flavor, plus a creamier outcome due to the alcohol base. Do not omit unless on VAD diet. Really creates the "cookie dough" flavor.
  • 1/4 teaspoon sea salt not optional, for best flavor


  • If you plan to freeze the ice cream for scooping, place storage container in the freezer to pre-chill.
  • Purée chickpeas, water, sweetener, vanilla and salt in blender on high speed for about 40 seconds, until smooth and creamy.
  • Add cream (if using coconut cream, make sure it's room temperature), and blend very briefly, just to mix.
  • Turn on ice cream maker, and pour in the "mix". Freeze until mostly frozen, then add optional chocolate chips, and finish churning.
  • If not eating immediately, pour into pre-chilled ice cream storage container, cover, and freeze until ready to scoop. When ready to scoop, this ice cream freezes pretty hard (with freezer at coldest setting), so it's important to set it out early to scoop: either in the fridge for 30 minutes, or on the counter for 15 minutes.
    dish with ice cream scoops


Calories: 218kcal | Carbohydrates: 13g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 152mg | Potassium: 157mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg