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.
1canchickpeasdrained 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.)
1cupwater
1cupcoconut creamor 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.
¾cuppure maple syrupor agave if preferred for vegan; for GAPS, use honey.
2Tablespoonsreal vanilla extractThis 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.
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.