Vanilla Almond (Chickpea) Ice Cream

Its Hot.

Yeah. This was at 7:00 pm. It had really been 107° earlier that day.

Plus our AC broke. It was 90° inside of my house. With fans on.

I wanted something cold. I had a bunch of chickpeas in the fridge, and an itch to *finally* use the ice cream maker we bought a few years back, so I figured, if beans can make cookies, blondies, pies, and dip, why can’t they make ice cream too?

I couldn’t find any recipes for chickpea ice cream online, so I said to myself,  “EXPERIMENT TIME!!!!!”

I’m pretty proud of myself.

Vanilla Almond (Chickpea) Ice Cream

Vegan, gluten, oil, and sugar free. 

  • 2 C. chickpeas, shelled (its worth it, trust me)
  • 1/2 C. date paste*
  • 3/4 tsp uncut stevia, or to taste
  • 2 C. unsweetened vanilla almond milk (more if needed)
  • 1/4 C. almond butter
  • 1 1/2 Tbs. vanilla extract
  • 3/4 tsp almond extract
  • 1/2 tsp sea salt
  • 2 Tbs shredded coconut (optional, but gives buttery taste)
 Make sure your chickpeas have been drained and rinsed well. If you shell them (and you should), rinse them again after shelling to get all the beany flavor out. Put all ingredients in a Vitamix and blend well (you can use a food processor too, but I tried it and ended up switching to the Vitamix because it was a lot smoother). If it gets warm from blending, stick it in the fridge until it has cooled off. Transfer mixture to an ice cream maker and churn according to the manufacturer’s instructions. Eat immediately or transfer to a freezer-safe container and keep in freezer until ready for ice cream.
* For the date paste I soaked about 7-10 dates overnight in a big cup of water in the fridge. The next day I processed them with a little of the soaking liquid, adding more liquid until I liked the consistency. It made about a cup.
This ice cream would be even creamier if you used coconut milk, but I haven’t tried it, and you might lose some of the almond flavor.
I can’t wait to experiment with other flavors!! Note: I now understand the ice cream maker and we are never using store-bought ice cream again. ever.
This is also totally healthy. And full of protein. You could eat it for breakfast. In fact, I think I will. On top of strawberry shortcake pancakes. Cake and ice cream for brekkie?? Hey why not!!
mmmm…..enjoy!
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Red, White, and Bloovernite Oats

I have a slight tendency to be a little holiday-centered. Any holiday will do…

For at least one day, everything from my eats to my clothes to my FB status will be that holiday themed.

 

Take, for example, my breakfast this morning (Oh, by the way, Happy Fourth of July!):

Red, White, and Bloovernight Oats

  • 1/3 c. uncooked oats
  • 1 T. chia seeds
  • 1/3 c. blueberries
  • 1/3 c. sliced strawberries
  • 1/2 C. unsweetened almond milk
  • 1/2 C. water
  • vanilla and lemon extracts to taste (I used 1 capful each)
  • stevia to taste
Add chia and oats to a jar (I use an old PB jar, all washed out) and mix. Add fruit. In a cup, mix the liquid ingredients and stevia. Pour into the jar, cap with the lid, and shake shake shake  (shake shake shake. shake your ooaattsss. shake your ooaattss!!!) Stick it in the fridge overnight. In the morning, simply take out of the fridge and enjoy!!
mmm. Tastes like America:)

Go-To Green Smoothie

Last year, my mom splurged and bought a Vita-Mix.

A red Vita-Mix (to match our kitchen)

With both a big and a small pitcher.

We were so excited!!! But now what?

We’ve made banana ice cream, vegan fondue, watermelon margaritas (virgin for me), and smoothies.

I know people call them green monsters, but I call it a smoothie. Thats because our first attempts were real monsters (shudder). Purply-brown, bitter, over sweet, sometimes they even tasted like tomato soup (not bad, unless its supposed to be a smoothie) you name it. Turned us off of green smoothies for a while. But this year, something changed, we figured out how to balance flavors nicely, and make a smoothie that was refreshing, alkalizing, energizing, and get this: GREEN!!!

This is our favorite, sure we make little changes here and there, it comes out different sometimes. Its not the only smoothie we make, but it is what we call the usual (or the youge(?), more often)

Go-To Green Smoothie

makes 2 large or 3 medium smoothies

  • 1 C. coconut water
  • 1 apple
  • 1/2 of a lemon (w/o peel)
  • 3 stalks of celery
  • 1/4-1/2 of a cucumber
  • 1-inch nub of fresh ginger (peeled)
  • handful of fresh parsley
  • 2-4 large handfuls of spinach (or kale, but you taste the kale)

Stick it all in a blender in that order (roughly), blend it up, pour, and enjoy!

Play around with the amount of ginger, and different fruits. One version we also like is with celery, lime, red and green apple, ginger, and spinach (sometimes we add PB2 and it tastes almost like thai:)

Warning: This smoothie is mostly veggies (ie my stepdad hates it, he says it tastes too green), and is not for the veggie faint of heart. A good way to get your green smoothie taste buds goin is to start with mostly fruit and a little green (I make my stapdad a smoothie with some frozen and some fresh banana, and strawberries, with just one handful of spinach), and slowly adding more green and less fruit. Once you are there, this is delicious and refreshing, trust me🙂