Chickpea, Caramel & Peanut Ice Cream with Maca

There’s something so satisfyingly smug about eating a healthy ice cream — especially when it tastes this good. This is an ice cream with crunch, texture, and richness, making it both indulgent and deeply satisfying.

Ingredients (Serves 8)

• 400 g cooked chickpeas

• 400 ml canned coconut milk

• 200 g pitted dates

• 125 g all-natural peanut butter

• 50 g cacao nibs

• 50 g raw peanuts

• 5 g maca powder

Directions

1. Make the caramel base:
   Add the dates, peanut butter, half the coconut milk, and 3 tablespoons of boiling water to a food processor. Blend until soft, smooth, and gooey. Remove around 125 g of the mixture and set it aside for later.

2. Create the ice cream base:
   Add the chickpeas, the remaining coconut milk, and maca powder to the food processor along with the rest of the date-peanut mixture. Blend until creamy and very smooth.

3. Fold and freeze:
   Gently fold in the cacao nibs, raw peanuts, and small spoonfuls of the reserved caramel mix to create pockets of chewy sweetness. Transfer to a shallow container and freeze for 8–12 hours to set. If too firm, let it sit at room temperature for 15 minutes before serving.