no cashews

This amazing vegan chocolate chickpea ice cream is not only dairy-free and egg-free, but also contains no nuts or coconut! It&#39;s rich, silky, and so chocolatey. No one will ever believe this ice cream is vegan and made with chickpeas!Yield: makes about 1 quart, or 4 cups, of ice cream

Chocolate Chickpea Ice Cream (Nut Free!)

unsweetened non-dairy milk

cocoa powder

corn starch (or arrowroot)

chickpeas,

organic cane sugar

sunflower seed butter, salted

vanilla extract

chocolate

Prep

If using an ice cream maker with a removable canister, be sure to freeze the canister for at least 24 hours before making ice cream. Also note that the churned ice cream needs about 2 to 3 hours in the freezer to reach a firmer, scoopable consistency.

Prep:

Heat

In a small sauce pan, whisk together 1 cup of milk, cocoa powder, and corn starch. Bring to a simmer over medium heat, whisking frequently. As soon as it begins to simmer, reduce heat to medium-low. Whisking constantly, cook until thickened, about 1 to 2 minutes. It will look similar to pudding. Remove from heat, and set aside.

Blend

In a blender (see Notes) combine the remaining 1 cup of milk, chickpeas, sugar, sunbutter, vanilla, and salt. Blend on high until completely smooth, about 1 minute. 

Melt

Melt the chocolate using a double-boiler or by placing in a microwave-safe bowl and microwaving in 15 to 20 second intervals (stirring in between) until melted. Add the melted chocolate to the blender, and blend until smooth and fully incorporated.

Add the cocoa &quot;pudding&quot; to the blender, and blend again. If the mixture feels warm at this point, refrigerate for 30 minutes to 1 hour. It doesn&#039;t necessarily need to be cold as it goes into the ice cream maker, but definitely no warmer than room temperature for the best results.

Churn

Churn the mixture according the instructions for your ice cream maker. With my Cuisinart 2 Quart machine it takes about 22 minutes to reach soft serve consistency.

Freeze

For firmer, scoopable consistency transfer the ice cream to a freezer-safe container. Freeze for 2 to 3 hours. After 3 or 4 hours, and definitely once the ice cream has been in the freezer overnight, it will be VERY hard straight out of the freezer. It&#039;s important to let the ice cream soften at room temperature for at least 20 to 30 minutes before scooping, depending on how long it&#039;s been in the freezer.TIP: consider using smaller, individual serving-size containers, but keep in mind small containers will freeze and thaw more quickly than described here. 

Make the ice cream:

This creamy, zesty chowder features sweet corn, potatoes, fire-roasted peppers, green chiles, and southwest-style flavors. It&#39;s slightly smoky, warmly spiced, and deliciously cheesy!

Southwest Corn Chowder (Vegan!)

yellow onion

garlic

jalapeño peppers

red potatoes

vegetable broth

dairy-free milk (plain, unsweetened)

sweet corn

red bell peppers

green chiles (mild

yeast

smoked paprika

cilantro (optional)

Cut potatoes into small, bite-sized cubes (about ⅔-inches each). Set aside.

Dice onion. In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and jalapeño peppers (seeds removed).

Add garlic, jalapeño, potatoes, and smoked paprika to pot. Cook 3-4 minutes, stirring occasionally.

Add broth, milk, sweet corn, roasted bell peppers (diced), green chiles, and nutritional yeast.

Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.

Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)

Roughly chop cilantro and add to pot. Salt &amp; pepper to taste if desired.

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Chocolate Chickpea Ice Cream (Nut F...

Southwest Corn Chowder (Vegan!)

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