Chickpea Chocolate Fudge Ice Cream by Homechefalison

Ingredients

• 1 cup cooked chickpeas
• 3 tbsp cocoa powder
• 6–8 Medjool dates, pitted (adjust to taste)
• 2 tbsp peanut butter
• 1 cup milk of choice (adjust for thick consistency)
• Dark chocolate chips, to taste (optional)

Instructions

1. Add the cooked chickpeas, cocoa powder, pitted dates, peanut butter, and milk to a blender.
2. Blend on high for 1–2 minutes until the mixture is completely smooth and silky with no lumps.
3. Pour the mixture into a freezer-safe container and spread evenly.
4. Scatter dark chocolate chips over the top if using, then seal the container tightly.
5. Freeze for 4–6 hours, or until firm and scoopable.
6. Remove from the freezer 5 minutes before serving to soften slightly, then scoop and enjoy.