Decadently smooth and chocolatey, this ice cream hides a wholesome secret: chickpeas. Blended with tahini, cacao, and chocolate, it delivers plant-based protein and a delightfully creamy texture. It's a surprisingly delicious twist on a frozen classic, satisfying with every bite.
- In a saucepan, whisk 1 cup milk with cacao powder and cornstarch. Simmer over medium heat until thick, like pudding (1–2 minutes). Set aside.(2 minutes)
- In a blender, combine remaining milk, chickpeas, sugar, tahini, vanilla, and salt. Blend until smooth.(2 minutes)
- Melt chocolate in a microwave or double boiler. Add to blender and blend again.(2 minutes)
- Add the cacao pudding mixture to the blender and blend until fully combined.(2 minutes)
- Pour into a shallow freezer-safe container. Freeze until edges firm up (about 45 minutes), stir well, and repeat every 30–45 minutes for 5–6 hours.(6 hours)
